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Robin L's Carrot Cake
Makes 8 Servings
*Butter and flour for preparing cake pans
*2 cups all-purpose flour
*2 cups sugar
*2 teaspoons baking soda
*1 teaspoon salt
*2 tablespoons cinnamon
*Pinch of ground allspice
*4 large eggs
*1 cup vegetable oil
*4 cups finely shredded carrots (1 small bag)
*1 pound (2 8-ounce packages) Philadelphia cream cheese, softened
*1 stick (8 tablespoons) unsalted butter, softened
*4 cups confectioners' sugar, sifted
*2 teaspoons vanilla
*1 cup apricot jam
1Preheat oven to 350F degrees.
2Line the bottoms of 3 buttered 8" round cake pans with waxed paper; butter the paper and dust the pans with flour.
3In a medium bowl, sift together the flour, sugar, baking soda, salt, cinnamon and allspice.
4In a large bowl, beat the eggs for one minute or until they are frothy. Add the oil in a stream, beating. Gradually beat in the flour mixture and beat the batter until smooth. Stir in carrots.
5Divide the batter among the cake pans, smoothing the tops. Bake the layers in preheated oven for 25 to 30 minutes or until cake insert comes out clean. Let cool in pans on rack for 10 minutes.
6Run a thin knife around the edges and invert the layers onto the racks. Let layers cool completely and peel off the paper.
7To prepare the frosting, in a large bowl, cream together the cream cheese and butter. Add confectioners' sugar a little at a time, beating to combine. Beat in vanilla.
8Arrange one layer on a serving plate and spread with 1/2 cup jam. Add the second layer on top. Spread the second layer with remaining jam and top with the remaining cake layer. Spread frosting over the top and sides of cake.
  • Look for 8" round cake pans in your supermarket or kitchen store.