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Triple Cream
Delicious Triple Layer Carrot Cake With Cream Cheese Frosting
When it comes to making a dessert cake for a family gathering or summer party that I am hosting, I really enjoy making this recipe.
I like to assemble the cake on a crystal cake plate if I am going to be serving it within a few hours, otherwise, I will place it into a plastic cake storage container and refrigerate it.
Preparation Tip: The best way I found to grate carrots is to chop them up into 1" slices and then place them into a food processor with a sharp blade. It cuts down on time, compared to the old-fashioned way of doing it.
Carrot Cake Recipe
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
1 cup vegetable oil
4 cups grated raw carrots
1/2 cup pecans, chopped (optional)
In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, salt and ground cinnamon. In another large mixing bowl, beat the 4 eggs until they are frothy and then slowly beat in the vegetable oil. Gradually add flour mixture, beating until batter is smooth. Stir in the grated carrots and chopped pecans if desired.
Pour batter into 3 lightly greased round cake pans. Bake in a 350 degree oven for 30 minutes or until done. Cool in the pan on wire racks.
Cream Cheese Frosting
4 tablespoons butter, softened
2 (3 ounce) packages cream cheese, softened
4 1/3 cups confectioner's sugar
1 teaspoon vanilla extract
In a large mixing bowl, cream together the softened butter with the cream cheese. Slowly mix in the confectioner's sugar and vanilla extract. Beat with an electric mixer until all ingredients are combined and smooth.
Assembly: Remove the cakes from their cake pans. Spread frosting between each layer, along the sides and across the top of the cake. Store finished cake in a plastic airtight container until serving time.
About the Author
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
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My husband had an allergic reaction to using a triple antibiotic cream. How do we know which?
He almost died. How do we know which ingredient he is allergic to? The hospital phy. stated it was sulfur. But almost every bath soap, shampoo has some form of sulfur in it. We need help.
There is actually no way to tell with 100% confidence which of the ingredients caused the reaction. It is true that sulfonamides (and not sulfur) are one of the most common causes of allergic reactions when it comes to antibiotics but definitely not the only ones. Sulfur is a chemical element that has nothing to do with allergic reactions....Your husband will just have to avoid all 3 antibiotics and remember to mention them to all doctor encounters from now on. And by the way, topical creams/ointments containing more than one antibiotics are not a wise choice since they offer little additional benefit and higher risk of reactions secondary to multiple exposures; they also contribute greatly to the development of resistant microbial strains...
Since you mentioned something about shampoos and soaps, I would advise you not to use anything that contains antibiotic/antibacterial ingredients; daily use of such cleaning products may cause imbalances on your normal skin flora and gives you no extra benefit compared to the traditional shampoos/soaps....
By the way, the use of local antibiotic creams in general is a controversial issue in the medical world since there is no formal study comparing their effectiveness to placebo or systemic antibiotic treatment when it comes to skin infections. That is why whenever physicians suspect, want to prevent, or treat a skin infection prescribe systemic antibiotics (oral or parenteral)....
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