SANDRA'S LAYERED CARROT CAKE with CREAM CHEESE FROSTING from SCRATCH - Hi, friend Popular Recipes, in this article entitled SANDRA'S LAYERED CARROT CAKE with CREAM CHEESE FROSTING from SCRATCH, we have prepared this article well and concise to be easy to understand for you to read and can be taken inside information. hopefully the contents of the post Article AKFood, Article alaska, Article cake, Article carrot, Article Cheese, Article cream, Article Dessert, Article frosting, Article homemade, Article image, Article layered, Article photo, Article pic, Article pineapple, Article recipes, Article sandras, Article scratch, that we write this you can understand and useful. okay, happy reading.

An updated classic cake from scratch
that's super delicious and fun to take to any
potluck, picnic, or party...

Servings: (12)
Prep: 30 Mins.
Bake: 30-35 Mins.


3 eggs
1/2 cup vegetable oil
1/2 cup water
2 teaspoons vanilla extract

Sift dry:
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons double-acting baking powder (or regular)
1/2 teaspoon table salt
1-1/2 teaspoons ground cinnamon
Pinch of ground cloves
Pinch of freshly ground nutmeg
1/4 teaspoon ground ginger

Cake additions:
1 (8-oz. can) crushed pineapple, undrained (retain juice)
2 cups grated carrots

Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, softened
1 (8-oz. pkg) cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (to achieve desired consistency)

1/4 cup finely chopped pecans
1 tablespoon granulated sugar


Preheat oven to 350 degrees. Using baking spray, spray two 9" round cake pans; set aside.

In the bowl of a stand mixer, beat together the wet ingredients. Sift together the dry ingredients (using a sieve placed over mixing bowl of wet ingredients); mix to combine. Add the crushed pineapple and its juices, including the grated carrots; mix to combine, while scraping sides of mixing bowl. Pour batter equally and evenly into both prepared cake pans, then tap pans gently on countertop to release potential air bubbles.

Bake for 30 to 35 minutes, just until a toothpick inserted in center of cake comes out clean (do not over bake). Let cool in pan for 10 minutes, then turn out onto a wire rack, flipping right-side-up, to cool completely (about 45 minutes).

Meanwhile, prepare the candied pecans by stirring the pecans and sugar in a small non-stick skillet over medium heat until sugar melts and starts to caramelize and pecans are toasted and fragrant, about 5 to 7 minutes. Scrape hot candied pecans into a heatproof bowl to cool.

Also, prepare the frosting in a medium bowl, using a hand mixer to combine softened butter and cream cheese, confectioners' sugar, 1 teaspoon vanilla, and milk (1 tablespoon at a time, until desired consistency is reached). Beat until the mixture is smooth and creamy.

Frost the cooled cake, then top cake with cooled candied pecans, breaking them apart as you do so. ~ Enjoy!

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