Not Just For Easter Carrot Cake Recipes
NOT-JUST-FOR EASTER CARROT CAKE
I traditionally used to make this for dessert on Easter Sunday, but I have had so many requests for it at all times during the year. It is a guaranteed hit no matter when it is served. Just be prepared for a bit of work. You don't get a cake this wonderful by taking shortcuts! (While this looks similar to another recipe posted here, it diverges in many aspects.) Also, this cake needs to be made a day ahead of time and refrigerated overnight, which is not reflected in the prep time.
Provided by JackieOhNo
Categories Dessert
Time 1h15m
Yield 1 3-layer cake
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees. Grease three 8" round layer cake pans, line with waxed paper, then grease and flour waxed paper.
- Combine first 7 ingredients in a medium bowl, then set aside.
- In a large bowl, combine both sugars, buttermilk, oil, eggs, and vanilla until blended.
- Add flour mixture, then carrots, pineapple, walnuts, coconut, and raisins, stirring just until incorporated.
- Pour batter into prepared cake pans. Bake at 350 degrees for approximately 30 minute, or until a cake tester comes out clean. Cool in pans for 10 minutes, then loosen cake from edges of pan with a sharp knife and invert onto wire racks. Peel off waxed paper and let cool completely.
- Meanwhile, make Cream Cheese Frosting: combine butter and cream cheese in a large mixing bowl, beating until light and fluffy. Add sugar, orange rind, and vanilla, mixing well.
- When cakes are cool, spread frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.
Nutrition Facts : Calories 9456.2, Fat 462, SaturatedFat 161.9, Cholesterol 1247.7, Sodium 6408.7, Carbohydrate 1288, Fiber 58.5, Sugar 1010.8, Protein 108.6
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