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1
Preheat oven to 300 degrees F.
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2
In a mixing bowl, mix sugar, vegetable oil, and eggs.
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3
In another bowl, sift together flour, baking soda, salt, and cinnamon.
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4
Fold dry ingredients into wet mixture and blend well.
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5
Fold in carrots and chopped nuts until well blended.
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6
Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased.
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7
There will be approximately 1 pound 5 ounces of batter per pan.
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8
Place in preheated oven and bake for 50 to 60 minutes.
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9
Cool layers in pans, for approximately 1 hour.
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10
Store layers in pans, inverted, in closed cupboard to prevent drying.
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11
Layers must be a minimum of 1 day old.
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12
To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface.
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13
Center a 9-inch cake circle on top of revolving cake stand.
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14
Remove paper from bottom of layer cake.
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15
Place first layer, bottom side down, at center of cake stand.
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16
With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer.
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17
Center second layer on top of first layer with topside down.
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18
Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer.
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19
Center third layer on top of second layer with topside down.
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20
Using both hands, press firmly but gently, all layers together to get one firm cake.
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21
With spatula, spread remainder of frosting to cover top and sides of cake.
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22
Refrigerated until needed.
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23
Display on counter or cake stand with a plastic cover.
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24
Filling and Icings:
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25
In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine.
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26
Beat at second speed until thoroughly blended.
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27
Hold refrigerated and use as needed.
