Double Layer Carrot Cake Food

CARROT CAKE - LARGE

Steps:

• In a medium bowl, combine grated carrots and brown sugar.
• Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F.
• Grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan.
• Can be made in three 8 inch pans for a really tall cake.
• In a large bowl, beat eggs until light, gradually beat in the white sugar, oil and vanilla.
• Stir in the pineapple.
• Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.
• Finally stir in the carrot mixture and the walnuts.
• Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
• Cool for 10 minutes before removing from pan.
• When completely cooled, fill with lightly sweeten cream cheese filling and frost with butter cream frosting.

CARROT LAYER CAKE

Steps:

• Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.

DOUBLE CARROT CAKE

Steps:

• Preheat oven to 350. Beat together oil, eggs and sugar and vanilla 3-5 minutes until creamy. In separate bowl, combine all dry ingredients, except carrots. Fold wet mixture into dry, then fold in carrots. Turn into greased, floured 9x13 pan. Bake 40-50 minutes at 350, until a toothpick inserted in center comes out clean.
• Note: This is a very dense cake, and very moist, and may fall slightly in the center. If you're looking for more of a commercial type "light" carrot cake, this may not be for you. Also makes good muffins.