Four Layer Carrot Cake With Cream Cheese Frosting

Four Layer Carrot Cake
with Cream Cheese Frosting

Serves: 12

Ingredients:

2 cups sugar

1 1/2 cups vegetable or canola oil

4 eggs

2 teaspoons vanilla or vanilla paste

3 (4 ounce) jars carrot baby food

2 cups all-purpose flour

2 teaspoons baking soda

3 teaspoons ground cinnamon

1 1/2 teaspoons salt

1/2 cup grated carrot

1 cup flaked coconut

1 cup chopped pecans

1 (8 ounce) Philadelphia cream cheese, room temperature

1/4 cup unsalted butter, softened

1 teaspoon vanilla paste

3-4 cups powdered sugar

Preparation:

Preheat oven to 350 degrees. Grease and flour 2-8 inch round cake pans. In a large

bowl, beat together the sugar and vegetable oil till creamed. Add eggs and blend till well

combined. Once egg, oil and sugar are creamed together add in baby food and vanilla.

Sift together flour, baking soda, cinnamon and salt. Slowly add flour mixture to creamy

mixture and beat till smooth. Add in carrots, coconut and pecans.

Pour cake mixture into your baking pans and bake for 45-50 minutes. Allow to

completely cool and then turn out onto waxed paper. Cut cakes in 1/2 which will create

4 layers. Place 1st layer on plate, top with cream cheese frosting, continue on all layers

and finish by frosting top and sides. To really make this cake look fantastic add an

additional 2 cups of finely chopped pecans to the sides. Refrigerate till ready to serve.

To make frosting: With a hand mixer or a food processor, mix together the cream

cheese and butter till smooth. Add in vanilla. Slowly add in powdered sugar and blend

till smooth. Add more powdered sugar if necessary to reach desired thickness. Frost

cake.