5.0 – 2 reviews • Egg Recipes
| Level: |
Intermediate |
| Total: |
2 hr 15 min |
| Prep: |
30 min |
| Cook: |
1 hr 45 min |
| Yield: |
16 Servings |
Ingredients
- 2 cups sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1 1/4 cups Daisy Brand Sour Cream, divided
- 3 teaspoons vanilla, divided
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 cups shredded carrots
- 1 cup chopped pecans
- 4 cups powdered sugar
- 1/3 cup butter, softened
Instructions
- 1.Heat the oven to 350°F.
- 2.Grease and flour 3 (8-inch) round cake pans.
- 3.In large bowl, beat the sugar, oil and eggs until creamy.
- 4.Add 3/4 cup sour cream and 2 teaspoons vanilla; beat until well-mixed.
- 5.Add flour, baking soda, cinnamon, salt, and nutmeg. Beat on low speed until mixed.
- 6.Beat on medium speed for 1 minute.
- 7.Stir in the carrots and nuts.
- 8.Pour the batter evenly into the pans.
- 9.Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean.
- 10.Cool in the pans for 10 minutes.
- 11.Remove the cakes from pans onto cooling racks; cool completely, about 1 hour.
- 12.In a medium bowl, combine 4 cups powdered sugar, 1/3 cup softened butter, 1/2 cup sour cream, and 1 teaspoon vanilla; beat on low speed until mixed.
- 13.Beat on medium speed until smooth and creamy.
- 14.Place 1 cake layer, rounded side down, on a serving plate. Tuck strips of waxed paper under bottom edge of cake all around cake.
- 15.Spread about 1/2 cup frosting over cake.
- 16.Place second layer over frosting, rounded side up.
- 17.Repeat with third layer.
- 18.Frost the sides and top of the cake.
- 19.Remove the strips of waxed paper.
- 20.Store covered in refrigerator.
Nutrition Facts
| Serving Size |
1 of 16 servings |
| Calories |
517 |
| Total Fat |
24 g |
| Saturated Fat |
6 g |
| Carbohydrates |
74 g |
| Dietary Fiber |
2 g |
| Sugar |
56 g |
| Protein |
4 g |
| Cholesterol |
50 mg |
| Sodium |
268 mg |