EASY 'DUMP' CARROT CAKE  

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• BEAT UNTIL LIGHT AND FLUFFY:
• 1/3 cup Light corn syrup
• 1 cup Granulated sugar
• 1 cup Brown sugar
• ADD ONE AT A TIME:
• 4 Eggs
• ADD AND CONTINUE BEATING:
• 1 1/2 cups Salad oil
• 1 teaspoon Cinnamon
• 1/4 teaspoon Cloves
• 1/4 teaspoon Ginger
• 1/4 teaspoon Nutmeg
• 3 cup Raw carrots; grated fine
• 1 teaspoon Vanilla
• FOLD IN GENTLY WITH VERY LITTLE MIXING:
• 2 cup Sifted flour
• 2 teas Baking soda
• 3/4 teas Salt
• 1 cup Pecans; chopped

Preheat oven to 350°. Prepare 3- 8 or 9 inch round cake pans: grease and flour, then place a circle of parchment in bottom of each pan; grease and flour the parchment also. Beat sugar, corn syrup and oil until light and fluffy. Add eggs, beating, one at a time. Add carrots; beat.

NOTE: Be sure you beat this a long time. I beat the entire time I grate carrots. Do not beat much after adding flour.

Bake 45-55 minutes or, when, touched lightly with your finger, the cake barely springs back up. Loosen sides of cake in pans, if necessary, with a thin-bladed knife. Cool in pans 10 minutes, then turn out onto foil-covered cardboard circle the same size as the cake; cool.

Makes about 10-15 party-sized servings OR about 30 wedding cake-sized pieces. *See below. 

TIPS:

• DO NOT DOUBLE THIS RECIPE: Only one recipe will fit in an ordinary mixer bowl at once.
• One recipe makes one -10" cake layer, plus 2-6" layers.
• One recipe is not quite enough for 1-14" layer
• Two recipes make one -14" layer plus 1-10" layer
• One bag of carrots makes a little more than 2 recipes.
• Cake tends to stick in the pans: Line pan bottoms with baker's parchment then grease and flour the parchment too!

• QUANTITIES FOR LARGE CAKES (such as for wedding cakes)
• Recipes make one-16" layer, or one -12", plus one -8" layer, or 2-10" layers plus 1-6" layer.
• A 12" and 6" 2-layer cake requires over one -2 lb. bag of carrots and 3 recipes.
• For a 2-layer 14",10",6" cakes, use 5 lb. carrots
• 4 cups pecans plus 10 recipes
• Also needed are 3 pk. carrots
• 1/2 bags brown sugar
• 10 cups pecans
• Over 1qt Crisco oil.

EASY CREAM CHEESE ICING
I don't use real cream cheese because (as I understand it) cream cheese must be kept refrigerated until within one hour to serving. So I make 'artificial' Cream Cheese Icing in the following manner...easy too!

To one recipe of your favorite buttercream icing, add 1 cup Cream cheese pastry filling.

Earlene Moore has also shared her VERY POPULAR Cream Cheese Icing - it is available in one of our earliest chats. See the Chat List and you are welcome to browse for it.

NOTE: Pastry Fillings are available at Sugarcraft. Prices range around $4.00 for enough to fill about two to three one-mix cakes. We carry: apple, Bavarian Cream, Chocolate, Strawberry, Raspberry, Cherry and many others. You may email me for details. 

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