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Print this Recipe    Carrot 20

Triple-Layer Carrot Cake With Cream Cheese Frosting
10 Servings

2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins

4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

Preheat oven to 325F. Lightly grease three 9-inch-diameter cake
pans with 1 1/2-inch-high sides. Line bottom of pans with waxed
paper. Lightly grease waxed paper. Using electric mixer, beat sugar
and vegetable oil in bowl until combined. Add eggs 1 at a time,
beating well after each addition. Sift flour, baking powder, baking
soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir
in carrots, chopped pecans and raisins.

Pour batter into prepared pans, dividing equally. Bake until
toothpick inserted into center comes out clean and cakes begin to
pull away from sides of pans, about 45 minutes. Cool in pans on
racks 15 minutes. Turn out cakes onto racks and cool completely.

Using electric mixer, beat powdered sugar, cream cheese, butter
and vanilla in medium bowl until smooth and creamy. Place 1 cake
layer on platter. Spread with 3/4 cup frosting. Top with another
cake layer. Spread with 3/4 cup frosting. Top with remaining cake
layer. Using icing spatula, spread remaining frosting in decorative
swirls over sides and top of cake. Serve cake cold or at room
temperature.

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