CARROT LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. —Linda Van Holland, Innisfail, Alberta
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 30 minutes
Prep Time 55 minutes
Cook Time 35 minutes
Yield 20 servings.
Number Of Ingredients 24
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.
Nutrition Facts : Calories 641 calories, FatContent 41g fat (14g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 405mg sodium, CarbohydrateContent 68g carbohydrate (53g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
PUMPKIN SPICE CAKE~ {SCRATCH RECIPE} - MY CAKE SCHOOL
This moist, soft, scratch Pumpkin Spice Layer Cake is the BEST! Perfect for fall celebrations!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 21
Steps:
- This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
- In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
- In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
- Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
- Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.
- Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.
More about "3 layer pumpkin cake recipes"
CARROT LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. —Linda Van Holland, Innisfail, Alberta
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Desserts
Calories 641 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Desserts
Calories 641 calories per serving
- 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.
See details
CARROT LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. —Linda Van Holland, Innisfail, Alberta
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Desserts
Calories 641 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Desserts
Calories 641 calories per serving
- 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.
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