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nogogo Recipe of the Week: Triple Layer Carrot Cake with Cream Frosting


Shenzhen Standard will be providing delicious recipes each week complete with a means to get the actual ingredients to actually cook them without having to scour Shekou or Hong Kong, better yet, nogogo.com will deliver them right to your door.

This week, for your tasting pleasure, we give you Triple Layer Carrot Cake with Cream Frosting…yum.

DIRECTIONS

The cake can be made a day or two in advance: Keep it covered in the refrigerator and then serve it cold or at room temperature. Be sure to add the eggs slowly: If you beat them in all at once, the cake won’t turn out as smooth. Using lots of vegetable oil will ensure it’s nice and moist. And don’t be afraid of the carrots! Yes, a whole pound of them sounds like a lot, but they add tons of flavor.

Cake

Preheat oven to 325° F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs one at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped nuts and raisins (if using).

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans for 15 minutes. Turn out cakes onto racks and cool completely. (Can be made one day ahead. Wrap tightly in plastic and store at room temperature.)

Frosting

Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place one cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared two days ahead; cover with cake dome and refrigerate.)

Serve cake cold or at room temperature.

TIPS

Special equipment: 3 (9-inch) round cake pans

For all of the ingredients to make this delicious recipe, delivered right to your door visit nogogo




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