Carrot Cake
Prep Time:
30 Minutes
Total Time:
2 Hours 15 Minutes
Serves:
16
Ingredients
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2 cups sugar
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3/4 cup vegetable oil
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3 eggs
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1 1/4 cups Daisy Brand Sour Cream
, divided usage
-
3 teaspoons vanilla
, divided usage
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2 1/2 cups all purpose flour
-
2 teaspoons baking soda
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2 teaspoons cinnamon
-
1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
-
3 cups shredded carrots
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1 cup chopped pecans
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4 cups powdered sugar
-
1/3 cup butter, softened
Directions
Heat the oven to 350 degrees. Grease and flour 3 (8-inch) round cake pans. In large bowl, beat the sugar, oil and eggs until creamy. Add ¾ cup sour cream and 2 teaspoons vanilla; beat until well-mixed. Add flour, baking soda, cinnamon, salt, and nutmeg. Beat on low speed until mixed. Beat on medium speed for 1 minute. Stir in the carrots and nuts. Pour the batter evenly into the pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in the pans for 10 minutes. Remove the cakes from pans onto cooling racks; cool completely, about 1 hour. In a medium bowl, combine 4 cups powdered sugar, 1/3 cup softened butter, 1/2 cup sour cream, and 1 teaspoon vanilla; beat on low speed until mixed. Beat on medium speed until smooth and creamy. Place 1 cake layer, rounded side down, on a serving plate. Tuck strips of waxed paper under bottom edge of cake all around cake. Spread about 1/2 cup frosting over cake. Place second layer over frosting, rounded side up. Repeat with third layer. Frost the sides and top of the cake. Remove the strips of waxed paper. Store covered in refrigerator.