Ingredients
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 fresh whole eggs
- 2 cups pastry flour
- 2 teaspoons sodium bicarbonate
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups raw finely ground carrots
- 4 ounces finely chopped walnuts
- 1 1/2 pounds powdered sugar
- 12 ounces 70 degrees cream cheese
- 1 tablespoon vanilla flavoring
- 2 ounces 70 degrees margarine
Directions
Cake Ingredients:
Frosting Ingredients:
Preheat oven to 300 levels F.
Inside a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, sodium bicarbonate. salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, that have been generously greased. You will see roughly 1 pound 5 ounces of batter per pan. Devote preheated oven and bake for 50 to an hour. Awesome layers in pans, for roughly one hour. Store layers in pans, inverted, in closed cupboard to avoid drying. Layers should be no less than one day old.
To get rid of layers from baking pan, turn upside lower, tap fringe of pan on the hard surface. Center a 9-inch cake circle on the top of revolving cake stand. Remove paper from bottom of layer cake. Place lower layer, bottom side lower, at center of cake stand. Having a spatula. evenly spread roughly 3 1/2 ounces of frosting around the layer. Center second layer on the top of lower layer with topside lower. Again having a spatula, evenly spread roughly 3 1/2 ounces of frosting around the layer. Center third layer on the top of second layer with topside lower. Using both of your hands, press firmly but lightly, all layers together to obtain one firm cake. With spatula, spread all frosting to pay for top and sides of cake. Refrigerated until needed. Visible on counter or cake stand having a plastic cover.
Filling and Icings:
Inside a appropriate bowl of huge mixer. place powdered sugar. cream cheese, vanilla, and margarine. Beat at second speed until completely blended. Hold refrigerated and employ when needed.
Professional Recipe. This recipe was supplied by a chef, restaurant or culinary professional and constitutes a great quantity. The Meals Network Kitchens chefs haven't tested this recipe within the proportions indicated and for that reason cannot make any representation regarding the results.
