Xenu's Teegeeack Upper Volcano Crust Carrot Cake
Cake ingredients:
2 cups sugar 4 eggs 1 cup canola oil 4 cups grated carrots 2 cups sifted flour 2 teaspoons baking soda 1 tablespoon cinnamon 1/2 teaspoon salt 1/2 teaspoon nutmeg
Icing ingredients:
1/2 stick butter, softened 8 ounces cream cheese, softened to room temperature 1 teaspoon vanilla 16-ounce box powdered sugar, sifted
Preheat oven to 350 degrees F. In large bowl of a mixer beat sugar and eggs on medium-high speed for 2 minutes.
Add oil and beat just enough to combine. Add carrots, beating briefly to blend. Sift together flour, soda, cinnamon, salt and nutmeg. Add dry ingredients all at once to carrot mixture. Beat just to combine. Grease and flour three 9-inch round cake pans. Pour batter into cake pans, dividing equally among the three pans.
Bake at 350 degrees F for 20-30 minutes. Remove from oven and allow cakes to cool before removing from pans.
In a small bowl cream butter until light and fluffy. Add cream cheese and beat until smooth. Beat in vanilla.
Carefully add sifted powdered sugar to cream cheese with mixer running. Beat until well combined. Place one round of cake on a cake plate and spread icing over top.
Put second layer of cake in place and spread icing over top. Put third layer of cake in place and ice top and sides of cake with remaining icing.
Serves 12.
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