Dazzle Carrot Cake
Recipe Prepared By: Matt Ruff
General Manager / Owner @ Dazzle
A Dazzle staple for over 12 years, and our best selling dessert.
Prep Time: 40 minutes
Cook Time: 42 minutes
Approx. Calories/Serving: 650
Ingredients
Cake:
- 6 eggs
- 1 lb 5.5 oz sifted sugar
- 2 cups salad oil
- 15 oz sifted flour
- 2 3/4 tsp baking powder (sifted)
- 2 3/4 tsp baking soda (sifted)
- 2 3/4 tsp ground cinnamon (sifted)
- 1 1/4 tsp salt
- 2 3/4 tsp vanilla
- 1.5 lbs grated carrots (approximately 5)
Cream Cheese Frosting:
- 1 .5 lbs cream cheese at room temp
- 3/4 lbs butter at room temp
- 12 oz powdered sugar
- vanilla extract to taste
Instructions
- Pre-heat oven to 300 degrees
- Cream the eggs and sugar with a mixer until nice and airy
- Slowly add all the sifted dry ingredients until blended
- Mix in the grated carrots
- Line the bottoms of three 9″ round baking pans with parchment paper
- Generously spray the pans with cooking spray
- Pour batter evenly into the three pans
- Cook on center rack of oven for 35-50 minutes, until a toothpick inserted in the center of each pan comes out dry
- Cool in pans for 10-15 minutes, then transfer to a cooling rack until completely cool
- Mix the room temperature cream cheese and butter with the powdered sugar until smooth
- Add vanilla extract to taste
- Once the cakes are completely cooled, place one layer on a cake tray or plate
- Frost the top of that layer and add a second.
- Frost the top of that layer and add the third.
- Frost the top and the sides of the cake.
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