CARROT LAYER CAKE
 
Prep time
Cook time
Total time
 
Serves: 16 servings
Ingredients
Cake
  • 2½ cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1¾ cup sugar
  • 1½ cup vegetable oil
  • 4 eggs
  • ½ cup water
  • 1 tsp vanilla
  • 3 carrots (peeled and grated, approximately 1½ cups)
  • 8 oz crushed pineapple
  • ½ cup walnuts, chopped
Cream Cheese Icing
  • 1 lb cream cheese, softened
  • ½ cup butter
  • 1 tsp vanilla
  • 3½ cups powdered sugar
  • ½ cup pecans for decoration
Instructions
Cake
  1. Preheat oven to 350°F.
  2. Spray 2- 9 inch round cake pans with nonstick spray.
  3. Line bottom of pan with waxed paper.
  4. Spray with nonstick spray again.
  5. In a large bowl combine all dry ingredients and mix well.
  6. In a separate bowl beat sugar, oil, eggs, water and vanilla.
  7. Gradually add carrots and pineapple.
  8. Combine with flour mixture.
  9. Divide batter evenly into prepared pans.
  10. Bake for 40-45 minutes.
  11. Cool cakes on racks for 30 minutes before removing.
  12. When cool; ice and layer with cream cheese icing.
Cream Cheese Icing
  1. Cream all ingredients until smooth and spread on cooled cakes.
  2. Decorate with crumbled cake (from leveling bottom layer) and pecans
Nutrition Information
Calories: 665 Fat: 42g Saturated fat: 13g Trans fat: 0g Carbohydrates: 69g Sugar: 51g Sodium: 458mg Fiber: 2g Protein: 7g Cholesterol: 93mg
Recipe by The Saco Pantry at http://www.sacopantry.com/carrot-cake-with-pineapple/