Divine Six Layer Carrot Cake Recipes

Steps:

• Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.

Steps:

• Grease and flour three 8-in cake pans.
• Preheat oven to 350°F
• Mix oil and sugar in large bowl.
• Beat in eggs, one at a time.
• In another bowl, mix together dry ingredients.
• Add dry ingredients to egg mixture, blending well.
• Stir in grated carrots and pecans.
• Turn into prepared cake pans.
• Bake at 350F for 30 minutes, or until done.
• Cool in pans for 10 minutes then remove cakes and cool thoroughly.
• Cut each cake in half, crosswise so you end up with 6 disc-layers total.
• Place the first cake layer, cut side up and frost.
• Place the next layer cut side down on top of the frosted layer, frost it.
• Repeat previous two steps until all 6 layers are frosted.
• Garnish with whole pecans if desired.
• Pineapple cream cheese frosting.
• Beat cream cheese with butter until smooth.
• Add sugar a little at a time until smooth and fluffy.
• Blend in vanilla and drained pineapple.
• Chill about 30 minutes, or until spreading consistency.

Steps:

• FOR THE CAKE: Preheat the oven to 350°F Grease the bottom of three 9-inch, round cake pans with cooking spray, line with circles of parchment paper, and grease the paper with cooking spray.
• With an electric mixer, cream the sugar, oil, eggs and vanilla. Sift together flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple. Beat until smooth.
• Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes at 350°F or until a toothpick inserted into the center comes out clean.
• Cool the layers in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting. (Note: After the layers have cooled, cutting will be much easier if you wrap each cooled cake layer in plastic wrap and refrigerate overnight.).
• CREAM CHEESE FROSTING: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla.
• Slice each cake layer horizontally in half using an electric knife. Ease a piece of parchment between the layers and lift off the top portion. Frost the bottom slice then add the next layer. Continue until the entire cake is frosted.
• Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.