Divine Six Layer Carrot Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 18-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease and flour three 8-in cake pans.
  • Preheat oven to 350°F
  • Mix oil and sugar in large bowl.
  • Beat in eggs, one at a time.
  • In another bowl, mix together dry ingredients.
  • Add dry ingredients to egg mixture, blending well.
  • Stir in grated carrots and pecans.
  • Turn into prepared cake pans.
  • Bake at 350F for 30 minutes, or until done.
  • Cool in pans for 10 minutes then remove cakes and cool thoroughly.
  • Cut each cake in half, crosswise so you end up with 6 disc-layers total.
  • Place the first cake layer, cut side up and frost.
  • Place the next layer cut side down on top of the frosted layer, frost it.
  • Repeat previous two steps until all 6 layers are frosted.
  • Garnish with whole pecans if desired.
  • Pineapple cream cheese frosting.
  • Beat cream cheese with butter until smooth.
  • Add sugar a little at a time until smooth and fluffy.
  • Blend in vanilla and drained pineapple.
  • Chill about 30 minutes, or until spreading consistency.
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