LAYERED CARROT CAKE WITH CREAM CHEESE ICING

INGREDIENTS:

CAKE:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp nutmeg
• 3 eggs
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• ¾ cup vegetable oil
• 1 tsp vanilla
• 2 cups grated carrots (about 2 large)
• 1 can (398 mL) crushed pineapple, drained
• ½ cup chopped pecans

CREAM CHEESE ICING:

• 2 pkg (each 250 g) cream cheese, softened
• ½ cup butter, softened
• 1 tsp vanilla
• 6 cups icing sugar

DIRECTIONS:

CAKE:

1. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and nutmeg.
2. Beat together eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
3. Stir in the flour mixture just until moistened.
4. Stir in carrots, pineapple, and pecans until combined.
5. Scrape into 2 greased and floured 8-inch (1.2 L) round cake pans.
6. Bake in 350°F (180°C) oven until cake tester inserted in center of each comes out clean, 35 to 38 minutes.
7. Let cool in pans on racks.
8. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw before continuing with recipe.)

CREAM CHEESE ICING:

1. In a bowl, beat cream cheese with butter until smooth.
2. Beat in vanilla.
3. Beat in icing sugar, one-third at a time, until smooth.

ASSEMBLY:

1. Cut each cake in half horizontally to make 4 layers.
2. Place 1 layer, cut side up, on cake plate; slide strips of waxed paper between cake and plate.
3. Spread about ¾ cup of the icing over cut side; top with the second layer, cut side down.
4. Spread about ¾ cup of the remaining icing over the top of the stack.
5. Repeat with the remaining layers, omitting icing on top of the stack.
6. Using a large offset palette knife, spread a thin layer of the remaining icing all over the cake to seal in crumbs; refrigerate until firm, about 30 minutes.
7. Using a large offset palette knife, spread the remaining icing all over the cake.
8. Remove waxed paper strips.
9. Refrigerate for 30 minutes before serving.
10. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

• NUTRITIONAL INFORMATION, PER SERVING: about 611 cal, 5 g pro, 31 g total fat (11 g sat. fat), 82 g carb, 2 g fiber, 84 mg chol, 389 mg sodium, 157 mg potassium. % RDI: 7% calcium, 10% iron, 40% vit A, 2% vit C, 16% folate.
• VARIATION:

CARROT SLAB CAKE WITH CREAM CHEESE ICING

1. Prepare batter as directed; scrape into greased and floured 13- x 9-inch (3.5 L) cake pan.
2. Bake until cake tester inserted in center comes out clean, about 40 minutes.
3. Let cool in pan on rack.
4. Top with half-batch of the Cream Cheese Icing