Wednesday, September 19, 2012

Layered Carrot Cake

prep time : 30 minutes --- Total time : 2 hours --makes 16 servings
2 -----------------------cups all-purpose flour
1/4 --------------------cup granulated sugar
2 -----------------------teaspoons baking soda
1 -----------------------teaspoon ground cinnamon
1 -----------------------teaspoon salt
1 -----------------------(8 ounces) can crushed pineapple in juice , drained
1/4 --------------------cup vegetable oil
2 -----------------------large eggs
2 -----------------------egg whites
1 -----------------------tablespoon vanilla extract
3 -----------------------cups grated carrots
----------Vegetable spray
1/2 ----------------------(8-ounces) package 1/3-less-fart cream cheese
2 ------------------------tablespoons butter , softened
1 -------------------------teaspoon vanilla extract
3 ------------------------cups powdered sugar or Equal ---measerement directions on package
1 to2 -------------------teaspoons milk (optional)
1) Prepare Batter : Preheat oven to 350*F . Combine first 5 ingredients in a large bowl ; make a well in center of mixture . Whisk together pineapple and next 4 ingredients ; add pineapple mixture to flour mixture , stirring just until dry ingredients are moistened . Fold in carrots . Pour batter into 2 (8-inch) round cake pans coated with cooking spray .
2) Bake at 350* for 22 to 25 minutes or until a wooden pick inserted in center comes out clean . Cool in pans on a wire rack ; cool completely (about 1 hour) .
3) Prepare Frosting :Beat first 3 ingredients at medium speed with an electric mixer until smooth . Gradually add powdered sugar to butter mixture ; beat at low speed just until blended . (do not overbeat) Beat in up 2 teaspoons molk for desired consistency .
4) Place 1 layer on a serving plate ; spread with 3/4 frosting and top with remaining cake layer . Spread remaining frosting over top and sides of cakes .
Carrot Cake Muffins : Omit frosting . Place about 15 baking cups in muffin pans ; coat with cooking spray . Prepare batter ; fold in 1/2 cup chopped raisins with carrots . Spoon batter into baking cups , filling about 2/3 full . Bake as directed . Cool in pans on a wire rack 10 minutes . Serve warm or at room temperature . Makes about 15 cupcakes .
No time for breakfast : grab one with your favorite morning drink and off to work or play .

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