Moist Carrot Cake Recipe
2 cups granulated sugar
1 ½ cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 ½ pounds powdered sugar
12 ounces room temperature cream cheese
1 table spoon vanilla extract
2 ounces room temperature butter
Preheat the oven to 300 degrees. In a mixing bowl, mix sugar, vegetable oil and eggs. In another bowl, sift together flour, baking soda, salt and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased and paper put in the bottom which is also greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in the preheated oven and bake for 50 to 60 minutes. Cool the layers in the pans, for approximately 1 hour. Store layers in pans, inverted, in a closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
To remove layers from baking pan, turn upside down, and tap edge of pan on a hard surface. Center a 9-inch cake circle on top of cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 ½ ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again, with a spatula, evenly spread approximately 3 ½ ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly, but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerate until needed.
To make filling and icing
In the bowl of a large mixer, place powdered sugar, cream cheese, vanilla and butter. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
Recipe courtesy of Robert Clinton from Cliftons