Divine Six Layer Carrot Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is my favorite dessert. It's a very moist carrot cake with a divine pineapple cream cheese frosting. It's my mom's recipe, which she has made for my birthday every year since 1980! Ingredients:
1 lb carrot (8-10 peeled and finely grated) |
1 1/4 cups oil |
4 eggs |
2 teaspoons baking powder |
2 teaspoons cinnamon |
1 3/4 cups sugar |
2 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
1/2 cup chopped pecans |
8 ounces softened cream cheese |
1 lb confectioners' sugar |
1 (8 ounce) can crushed pineapple (well drained) |
1/4 lb softened butter |
1 teaspoon vanilla |
Directions:
1. Grease and flour three 8-in cake pans.
2. Preheat oven to 350°F
3. Mix oil and sugar in large bowl.
4. Beat in eggs, one at a time.
5. In another bowl, mix together dry ingredients.
6. Add dry ingredients to egg mixture, blending well.
7. Stir in grated carrots and pecans.
8. Turn into prepared cake pans.
9. Bake at 350F for 30 minutes, or until done.
10. Cool in pans for 10 minutes then remove cakes and cool thoroughly.
11. Cut each cake in half, crosswise so you end up with 6 disc-layers total.
12. Place the first cake layer, cut side up and frost.
13. Place the next layer cut side down on top of the frosted layer, frost it.
14. Repeat previous two steps until all 6 layers are frosted.
15. Garnish with whole pecans if desired.
16. Pineapple cream cheese frosting.
17. Beat cream cheese with butter until smooth.
18. Add sugar a little at a time until smooth and fluffy.
19. Blend in vanilla and drained pineapple.
20. Chill about 30 minutes, or until spreading consistency.
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