Dad got this from one of the kitchen wenches (his term for caterer) on the set. He loved this cake, and it was his special birthday cake for years.
Cake
Sift into a mixing bowl
2 cups cake flour
1 3/4 cups sugar
2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Beat 4 eggs and 1 cup oil
Add to flour and beat well
Grate 4 cups of carrots (I used the Cusinart) and beat into cake mixture
Bake in three 8-inch pans, greased and lined with greased waxed paper on the bottom. Bake at 325 for 20 minutes or so. Check with toothpick. When the tooth pick comes clean out of the center, remove from oven and cool completely on a rack (bottom of pan will be cool to the touch).
Icing
Spread apricot jam in between the layers
Beat together
1/2 lb of cream cheese room temperature 1/2 lb of butter room temperature
1 lb powdered sugar
1 teaspoon vanilla
Spread between layers and over top of cake.
Cake
Sift into a mixing bowl
2 cups cake flour
1 3/4 cups sugar
2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Beat 4 eggs and 1 cup oil
Add to flour and beat well
Grate 4 cups of carrots (I used the Cusinart) and beat into cake mixture
Bake in three 8-inch pans, greased and lined with greased waxed paper on the bottom. Bake at 325 for 20 minutes or so. Check with toothpick. When the tooth pick comes clean out of the center, remove from oven and cool completely on a rack (bottom of pan will be cool to the touch).
Icing
Spread apricot jam in between the layers
Beat together
1/2 lb of cream cheese room temperature 1/2 lb of butter room temperature
1 lb powdered sugar
1 teaspoon vanilla
Spread between layers and over top of cake.