Carrot Cake Recipe - sugar

Method

• Preheat oven to 300 degrees F.
• In a mixing bowl, mix sugar, vegetable oil, and eggs.
• In another bowl, sift together flour, baking soda, salt, and cinnamon.
• Fold dry ingredients into wet mixture and blend well.
• Fold in carrots and chopped nuts until well blended.
• Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased.
• There will be approximately 1 pound 5 ounces of batter per pan.
• Place in preheated oven and bake for 50 to 60 minutes.
• Cool layers in pans, for approximately 1 hour.
• Store layers in pans, inverted, in closed cupboard to prevent drying.
• Layers must be a minimum of 1 day old.
• To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface.
• Center a 9-inch cake circle on top of revolving cake stand.
• Remove paper from bottom of layer cake.
• Place first layer, bottom side down, at center of cake stand.
• With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer.
• Center second layer on top of first layer with topside down.
• Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer.
• Center third layer on top of second layer with topside down.
• Using both hands, press firmly but gently, all layers together to get one firm cake.
• With spatula, spread remainder of frosting to cover top and sides of cake.
• Refrigerated until needed.
• Display on counter or cake stand with a plastic cover.
• Filling and Icings:
• In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine.
• Beat at second speed until thoroughly blended.
• Hold refrigerated and use as needed.