Heat oven to 350. Coat two 9 x 2-inch round cake pans with cooking spray. Line bottoms with waxed paper. Coat paper with spray.
CAKE- In medium sized bowl, whisk flour, baking soda, baking powder, pumpkin pie spice and salt. In large bowl, beat sugars, oil, eggs and vanilla on medium speed until blended. On low, beat in flour mixture until smooth. Stir in carrots, nuts and berries. Divide batter between pans, spreading evenly. Bake at 350 for 42 to 44 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Turn out and cool completely.
FROSTING In large bowl, beat cream cheese, butter and vanilla until creamy.. gradually beat in confectioners' sugar until smooth.
With serrated knife, cut each cake horizontally in half. Place one layer on cake plate and spread with 1 cup frosting. Repeat two more times with layers and frosting. Place remaining layer, cut-side down, on top and spread with remaining frosting. Garnish with nuts and berries.
Originally Submitted
3/31/2011
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You can add this Holiday Carrot Cake recipe to your own private DesktopCookbook.
