Crocodile Cafe Killer Carrot Cake
List of Ingredients
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon plus 1 teaspoon ground cinnamon
5 eggs
3 cups sugar
2 cups oil
2 teaspoons vanilla
6 cups peeled and finely shredded carrots
2 cups crushed pineapple, drained
3 1/2 to 4 1/2 cups chopped walnuts
Cream Cheese Frosting
1 pound cream cheese, softened
1/2 cup unsalted butter, softened
4 to 5 cups powdered sugar, sifted
1 teaspoon vanilla
Cream together cream cheese and butter in large bowl
with mixer until light and fluffy. Add powdered sugar
small amount at time and beat until well blended. Beat
in vanilla.
Recipe
Sift together flour, baking powder, soda, salt and
cinnamon. Beat eggs, then beat in sugar, oil and
vanilla until fluffy. Stir in flour mixture, scraping bowl,
then stir in carrots, pineapple and 1 1/2 cups nuts.
Pour into 3 sprayed and floured 9-inch cake pans lined
with parchment circles. Bake at 325 degrees 45
minutes or until wood pick inserted in center comes
out clean. Cool on wire racks.
To frost, set 1 cake layer on serving plate, top-side
up. Spread with about 1/4 of Cream Cheese Frosting.
Top with second layer, bottom-side up. Spread with
1/2 to 3/4 cup frosting. Top with third layer,
bottom-side up. Frost sides and top of cake with
remaining frosting. Sprinkle top and sides of cake with
remaining 2 to 3 cups nuts.
Makes 1 (3 layer, 9-inch) cake.
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