Filled Carrot Cake
From chefmeow 15 years ago
- 45 minutes to make
- Serves 10
This recipe comes from an estate sale that I purchased in 1998. I made this for my boss whose favorite cake is carrot cake and he said it was one of the best he had ever tasted. Greatness in a pan. Enjoy
Ingredients
- 2 cups granulated sugar shopping list
- 3 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 2 teaspoons ground cinnamon shopping list
- 1-1/2 cups butter flavored salad oil shopping list
- 1 teaspoon vanilla extract shopping list
- 3 eggs beaten shopping list
- 1 cup crushed pineapple well drained shopping list
- 1- 3/4 cups grated raw carrots shopping list
- 1/4 cup apple peeled and grated shopping list
- 1 cup chopped pecans shopping list
- icing : shopping list
- 1/2 cup butter softened shopping list
- 8 ounce package cream cheese softened shopping list
- 16 ounces powdered sugar shopping list
- 1 cup chopped pecans shopping list
How to make it
- Combine sugar, flour, soda, salt and cinnamon then set aside.
- Combine oil, vanilla, eggs, pineapple, carrots and apples then beat well.
- Stir in dry ingredients and pecans.
- Spoon batter into 3 greased cake pans then bake at 350 for 30 minutes.
- Cool 10 minutes in pans then remove from pans and cool completely.
- Combine butter and cream cheese then cream until light and fluffy.
- Add sugar mixing well then stir in pecans.
- Spread icing between layers and on top and sides of cake. Yield: one 3 layer cake.
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