Monday, December 28, 2009
Wednesday, December 23, 2009
2 C Sugar
1 ½ C oil
3 C carrots – grated
2 C Self Rising Flour – divided( 1 ¾ & ¼)
2 tsp Cinnamon
½ tsp salt
1 C Pecans – chopped
Preheat oven to 350
Prepare 3 - 9” round baking pans with bake ease product (non-stick spray w/ flour in it)
Beat eggs, sugar and oil at med speed for 1 min.
Sift together 1 ¾ C flour with cinnamon & salt.
Toss carrots in flour mixture and beat 2 minute or until smooth.
Coat pecans in remaining ¼ C flour and fold into batter until well mixed.
Pour into pans and bake for 25 minutes or until done.
Cool in pans for at least 5 – 10 minutes, remove and cont. cooling on rack (spray parchment paper for cooling and lay cakes top up for best icing results)
Cream Cheese Frosting
1-8 oz cream cheese
½ stick butter – softened
2 tsp vanilla
4 C powdered sugar
Beat cream cheese and butter until creamy.
Gradually add in sugar beating until smooth
Mix in vanilla
Spread thin layer between each layer as you stack the cakes.
Ice entire cake with remaining icing.