Add recipe to favorites | Add a comment

• 2 cups all-purpose flower
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 cups finely shredded carrot (Trust me, use a food processor for this!)
• 1 cup cooking oil
• 4 eggs

Topping

• 1 Jar La Dorita Dulce de Leche (enough to spread generously in between cake layers)
• 2 3-ounce packages cream cheese
• ½ cup softened butter (unsalted)
• 2 teaspoons vanilla (or vanilla bean)
• 4 ½ to 4 ¾ cups sifted powdered sugar

Oven 350°

 

Cake

• In a bowl combine flour, sugar, baking powder, baking soda and cinnamon.  Add carrot, oil, and eggs.  Beat with an electric mixer till combined.
• Pour into 2 greased and floured 9x1½-inch round baking pans. Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean.  Cool on wire racks for 10 minutes.  Remove cakes from pans.  Cool thoroughly on racks. 

Cream Cheese Frosting

• In a bowl, beat together cream cheese, margarine or butter, and vanilla till light and fluffy.  Gradually add 2 cups powdered sugar, beating well.
• Gradually bear in enough remaining powdered sugar to make frosting of spreading consistency.  Cover and place frosting in refrigerator for ½ to 1 hour to set.

Layering with Dulce de Leche

• With a cake knife, layer each of the cakes through the middle of the cake. 
• Begin putting layers together by using the top layer of each cake as the bottom piece.  Layer generously with La Dorita dulce de leche
• Once cream cheese frosting is set, frost tops and side of cake layers.  
• Decorate with Hershey’s kisses or shavings of Lindt or Ghirardhelli dark chocolate.  Slice and enjoy! 

• Makes 12 to 15 servings. 
• Cover and store cake in refrigerator.
• For more dulce delicious ideas, visit La Dorita’s website at www.ladorita.net.

Added by: Josephine Oria on 11/23/2009 11:22am


Background ingredients: Butter, Cheese, Eggs, Flour, Teas, Raw Milk Cheese,