Adrians Boutique

Three Layer Carrot Cake with Cream Cheese Icing

Vicki Adrian
Buhler, Kansas

2 1/4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1 c. sugar
1 c. brown sugar
1 c. buttermilk
3/4 c. vegetable oil
4 eggs
1 1/2 tsp. vanilla
1 lb. carrots, finely shredded
8 oz. crushed pineapple
1 c. chopped nuts
1 c. coconut
1/2 c. raisins

Combine flour, baking soda, cinnamon, salt, nutmeg and ginger in a medium bowl; set aside. Combine sugar, brown sugar, buttemilk, vegetable oil, eggs and vanilla in a large bow. Add flour mixture and remaining ingredients. Stir just until blended. Grease 3 – 8 to 9 inch round cake pans. Divide batter evenly between prepared pans.  Bake at 350 degrees for 30 -40 minutes or until lightly browned and firm to the touch.  Cool for 10 minutes in pan, then remove pans and let cool completely on wire racks.  Prepare icing as directed. Frost. Cover and refrigerate cake.

Cream Cheese Frosting:

1/2 c. butter, softened
8 oz. cream cheese, softened
1 lb. powdered sugar
1 tsp. vanilla

Combine butter and cream cheese in bowl. Add sugar and vanilla.  Beat until very light and fluffy.  Frost cooled cake layers.  Garnish with additional chopped nuts if desired.  Delicious!!!!!

Note: This recipe was given to me by Linda Stubbs of Sterling, Kansas at least 25 years ago!  It has become a family favorite.  The buttermilk just adds great texture and flavor.  Thanks for sharing Linda!

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

620-543-6488
Featured in our “Between Friends” Cookbook.

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