To Die For Carrot Cake Recipe 295

TO DIE FOR CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

TO DIE FOR CARROT CAKE RECIPE

Steps:

• Preheat oven to 350ºF (175°C).
• Butter two 9 inch cake pans and line with parchment paper.
• Add both sugars to the eggs in a food processor. Process until well mixed. With the processor running, add oil through top opening.
• Scrape into a bowl. Add carrots. Add dry ingredients until well mixed. Add batter evenly to both pans.
• Bake for 40-50 minutes until a toothpick inserted in the middle comes out clean.
• Allow to cool for ten minutes on a cake rack before turning the cakes out.
• Allow the cakes to cool completely before adding the frosting.
• In a standing mixer, cream the butter and cream cheese.
• Add sour cream, and vanilla extract.
• Add the powdered sugar a quarter cup at a time.
• Scrape down sides making sure all ingredients are mixed together.
• Place one sponge on a plate and cover with ⅓ of your frosting.
• Place the other sponge on top and use the remaining frosting to cover the sides and top.

TO-DIE-FOR CARROT CAKE RECIPE - (2.9/5)

Steps:

• 1.Preheat oven to 350 degrees. 2.Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. 3.Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.) 4.Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean. 5.Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely. For the frosting: 1.Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. 2.Invert the cake onto a cake plate or stand. 3.Apply a generous dollop of frosting and spread... 4.Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three. 5.Refrigerate for an hour before serving for best results.