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Carrot 20

A home-style Carrot 20 made with Sugar, Vegetable Oil, All Purpose Flour, Baking Powder, and Baking Soda. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1 1/2 cup
• 2 cup
• 2 tsp
• 2 tsp
• 1 tsp
• 1 tsp
• 3 cup
• 4 cup
• 1/2 cup
• 4 tsp

Method (preview)

1. 1

   Preheat oven to 325F.

2. 2

   Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides.

3. 3

   Line bottom of pans with waxed paper.

4. 4

   Lightly grease waxed paper.

5. 5

   Using electric mixer, beat sugar and vegetable oil in bowl until combined.

6. 6

   Add eggs 1 at a time, beating well after each addition.

7. 7

   Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture.

8. 8

   Stir in carrots, chopped pecans and raisins.

9. 9

   Pour batter into prepared pans, dividing equally.

10. 10

    Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.

11. 11

    Cool in pans on racks 15 minutes.

12. 12

    Turn out cakes onto racks and cool completely.

13. 13

    Using electric mixer, beat powdered sugar, cream cheese, butter and vanilla in medium bowl until smooth and creamy.

14. 14

    Place 1 cake layer on platter.

15. 15

    Spread with 3/4 cup frosting.

16. 16

    Top with another cake layer.

17. 17

    Spread with 3/4 cup frosting.

18. 18

    Top with remaining cake layer.

19. 19

    Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake.

20. 20

    Serve cake cold or at room temperature.