* Exported from MasterCook *
$10,000 Triple Layer Carrot Cake
Recipe By :Susanna Freeman
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE:
3 large eggs -- beaten
2 cup sugar
1 1/8 cups vegetable oil
2 cups sifted cake flour
1 tablespoon sifted cake flour
1 1/8 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
1 tablespoon baking soda
1 1/2 cup coconut
2 cups grated carrots
1 1/8 cups crushed pineapple in juice -- drained
1 cup chopped walnuts
1 cup raisins
FROSTING:
3/4 cup butter -- softened
1 1/2 8 ounce packages cream cheese
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
Preheat oven to 350?F. Grease and flour 3-8" layer cake pans.
With mixer on high speed, cream eggs, sugar and oil until creamy and thick, 3-5
minutes.
Sift together sifted flour, cinnamon, nutmeg, salt and soda. Slowly add 1/3 of
the dry mixture to
egg mixture; beat well. Repeat with remaining dry ingredients, beating well
after each addition.
Batter will be stiff.
One at a time, fold in coconut, carrots, pineapple, walnuts and raisins. Divide
batter among
prepared pans.
Bake for 40-45 minutes until tester inserted in middle comes out clean. Let
cakes cool in pans 5
minutes before turning out onto racks to cool completely.
FROSTING: Cream butter and cream cheese. Add vanilla and cinnamon. Slowly add
powdered sugar
and beat until smooth and spreadable. Frost cooled cake.
Source:
"our_recipe_world 11/2004"
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Per Serving (excluding unknown items): 750 Calories; 45g Fat (52.7% calories
from fat); 8g Protein; 83g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol;
696mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1
Fruit; 8 1/2 Fat; 4 1/2 Other Carbohydrates.
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