Palmer House Carrot Cake
Source of Recipe
Rae McLaughlin
List of Ingredients
2 cups all purpose flour
2 cups sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp salt
Dash ground allspice
4 eggs
1 cup cooking oil
4 cups finely shredded carrots
Cream Cheese frosting:
8 oz package cream cheese, softened
1/3 cup unsalted butter, softened
1/2 tsp vanilla
3 cups sifted powdered sugar
1/2 cup apricot preserves.Recipe
Grease and flour three 8x12 1/2 inch round baking pans.
In a bowl, stir together the flour, sugar, cinnamon, baking soda, salt and allspice.
In a mixer bowl, beat eggs until light and frothy.
Beat on medium speed while adding oil in a stream.
At low speed, beat in flour mixture just until batter is smooth.
By hand, stir in carrots.
Pour into prepared pans.
Bake in 350 degree oven for 20 to 25 minutes.
Cool on wire racks 10 minutes.
Frosting:
Beat cream cheese, butter and vaniila until light and fluffy.
Add powdered sugar to make spreadable frosting.
To assemble, set on layer on serving plate.
Spread 1/2 apricot preserves over it.
Top with second cake layer.
Spread with remaining preserves.
Place third layer on top.
Spread sides and top with cream cheese frosting.
Store covered in refrigerator.
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