Three-Layer Carrot Cake - flour

Method

• Preheat the oven to 350F.
• Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend.
• Put the sugars in a large mixing bowl, and whisk in the peanut oil.
• Then whisk in the eggs one at a time, followed by the vanilla.
• When fully blended, add the flour mixture all at once, and mix just until smooth.
• Stir in the grated carrots and the pecans.
• Divide the batter evenly between the three cake pans.
• Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets.
• Bake for 25 minutes in the preheated oven, or until the center of the layers springs back gently when touched.
• Remove from the oven, and place on cooling racks until completely cooled, then unmold.
• To make the frosting: Cut the butter into 2-inch pieces, and put in the mixing bowl of an electric mixer.
• Mix on medium speed just until the butter begins to become malleable, about 34 minutes.
• Add the cream cheese in pieces, and mix until thoroughly blended.
• Slowly add the confectioners sugar and vanilla, and mix until blended.
• Increase mixer speed slightly, and continue mixing for 23 minutes, until the frosting becomes light and fluffy.
• Remove from the mixer, and fold in the pecans.
• To assemble the cake: Place one of the cake layers, bottom side up, on a cake plate or pedestal.
• Spoon approximately a quarter of the frosting onto the layer, and spread it over evenly.
• Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting.
• Place the final layer, bottom side down, on top of the others, and frost the top and sides with the remaining frosting.
• Store in a cool but not refrigerated area until serving.