Triple Layer Carrot Cake

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 350 degrees Fahrenheit. Generously grease and flour a 9x13-inch baking pan; set aside.

3. In a medium bowl, combine 2½ cups flour, baking powder, salt, baking soda, 1¼ teaspoons cinnamon and nutmeg. In another medium bowl, whisk together eggs and 2 teaspoons vanilla. Wash hands after handling raw eggs.

4. In a large bowl using an electric mixer on low speed, beat together sugar and oil. Gradually add 1/3 of the flour mixture and 1/3 of the egg mixture; mix well. Continue adding flour and egg mixtures in alternating additions, mixing well; fold in carrots.

5. Pour batter into prepared pan and gently tap pan a few times against counter to work out any air bubbles. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Place cake on a wire rack and let cool completely.

6. In a large bowl using an electric mixer on medium speed, combine cream cheese, butter and 3 teaspoons vanilla; beat until just blended, scraping down sides of bowl. Reduce speed to low and add powdered sugar, in batches, beating until smooth before adding more; set aside.

7. Loosen sides of cooled cake with a sharp knife; invert onto a cooling rack to remove from pan. Gently tap bottom of pan if cake doesn’t immediately release.

8. Flip cake, right side up, and using a sharp serrated knife, cut cake lengthwise into 3 equal layers.

9. Spread 2 cups frosting on the first layer of the cake and top with another cake layer; repeat. Frost top of cake.

10. In a medium bowl, combine remaining flour and cinnamon, brown sugar, salt and walnuts. Stir in melted butter, then work it in with a fork until the texture resembles crumbs; sprinkle on top of cake.

11. Serve immediately or refrigerate until ready to serve. Store remaining cake in refrigerator for up to 5 days.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!