Celebrate the holidays with this show-stopping Carrot Cake with Cream Cheese Frosting. With three layers of fluffy cake and decadent cream cheese frosting, this crowd-pleasing dessert tastes just as good as it looks on the dessert table. Chef Troy Hill of Talk of the Town and Chef Troy’s Country Cuisine near Smith Lake offers this favorite family recipe for your family to enjoy all holiday season.
Carrot Cake
- 2 cups sugar
- 4 eggs
- 1½ cups cooking oil
- 3 tsp cinnamon
- 2 tsp vanilla flavoring
- 2 cups flour
- 1 cup chopped pecans
- ½ cup raisins
- 3 cups grated carrots
Grate carrots and set aside.
Mix together first seven ingredients. Add pecans, raisins and carrots to the batter. Blend all together well. Pour batter into circular cake pans and bake at 350 degrees until done. Makes three layers. Let cool and set aside.
Cream Cheese Frosting
- 1 package cream cheese
- 1 box powdered sugar
- Orange juice
Soften cream cheese. Mix together with powdered sugar. Use orange juice as needed to thin out frosting while mixing.
To assemble cake, place one cake layer on cake plate and frost on top with 1/3 of frosting. Repeat with two additional layers. Garnish with chopped pecans.
For more holiday recipes, check out the December issue of Shorelines. Visit Chef Troy’s Talk of the Town on 4815 Co Rd 63, Houston, Ala. 35572 and Chef Troy’s Country Cuisine at 5558 Curry Highway, Suite 182, Jasper, Ala. 35504.
