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  • Filled Carrot Cake

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    Filled Carrot Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. sugar
    • 3 c. all-purpose flour
    • 1 tsp soda
    • 1/4 tsp salt
    • 2 tsp grnd cinnamon
    • 1 1/2 c. buttery-flavored salad oil
    • 1 tsp vanilla extract
    • 3 x Large eggs beaten
    • 1 c. crushed pineapple well liquid removed
    • 1 3/4 c. grated raw carrots
    • 1/4 c. apple peeled & grated
    • 1 c. minced pecans
    • 1/2 c. butter or possibly margarine softened
    • 1 pkt cream cheese (8 ounce) softened
    • 1 box powdered sugar (16 ounce)
    • 1 c. minced pecans

    Directions

    1. DIRECTIONS FOR CAKE: Combine sugar, flour, soda, salt, and cinnamon; set aside. Combine oil, vanilla, Large eggs, pineapple, carrots, and apples; beat well. Stir in dry ingredients and pecans.
    2. Spoon batter into 3 greased 8-inch cake pans. Bake at 350 for 25 to 30 min. Cold 10 min in pans; remove from pans, and cold completely. Spread icing between layers and on top and sides of cake.
    3. Yield: one 3-layer cake.
    4. DIRECTIONS FOR ICING: Combine butter and cream cheese; cream till light and fluffy. Add in sugar, mixing well. Stir in pecans.
    5. Yield: Sufficient icing for one 3-layer cake.

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