Betty Smith’s Triple Layer Carrot Cake

2 c sugar (less ½ c for less sweet cake)
1½ c vegetable oil
4 large eggs
2 c flour
2 t baking powder
2 t baking soda
1 t salt
1 t cinnamon
¾ t nutmeg
3 c finely grated peeled carrots (~1 lb)
½ c chopped pecans
½ c raisins

4 c powdered sugar
16 oz cream cheese
½ c butter
4 t vanilla extract

Preheat oven to 325°F. Lightly grease three 9” round cake pans, and line bottoms with wax paper. Lightly grease the wax paper. Beat sugar and vegetable oil in bowl. Add eggs one at a time, beating well after each addition. Sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together into the oil and sugar mixture. Stir in carrots, nuts and raisins. Pour batter equally into 3 pans and bake about 45 minutes, or until cake begins to pull away from the sides of the pan. Cool in pans for about 15 minutes, then turn onto racks. To make frosting, beat all ingredients until smooth and creamy (sift sugar to improve texture); then assemble in 3 layers once cakes are completely cooled.

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