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Preheat oven to 350°F.
Scrape and grate the carrots into fine shreds.
There should be about
4 cups firmly packed.
Butter the inside of 3 round 9-inch layer-cake
pans. Line each with a round
of parchment paper cut to fit neatly. Butter the
paper. Sprinkle with flour
and shake out excess. Set aside.
Beat the sugar and eggs until thickened. Beat in
the oil gradually.
Sift together the flour, baking powder, baking
soda, cinnamon and salt.
Stir this into the egg mixture. Add the vanilla.
Fold in the carrots, raisins,
and walnuts. Spoon equal amounts of batter into
each of the prepared pans.
Bake 35 to 40 minutes, or until the tops spring
back when gently pressed with the
fingers. Turn the cakes out onto a wire rack and
let cool.
Meanwhile, prepare the icing. Use it to frost the
cake between they layers,
around the sides and on the top. Try Coconut for
the "hair" and candies
(licorice, jelly beans, gumdrops, etc) for other
features.
Use your imagination!
Cream
Cheese Icing
Makes 1 ½ cups
8
ounces cream cheese, at room temperature
¼ pound butter, at room temperature
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
Blend the cream cheese, butter, vanilla and sugar
and beat well.
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