Hi Charlie,

I don't know if the original source of this first recipe is Seventeen magazine, but it does call for three sticks of butter. While the second recipe 'only' uses two sticks of butter I included it because the first didn't have instructions with it. I hope someone will find the exact recipe you're looking for, but until then maybe you can experiment with these. I'll be on the lookout for a cream cheese filling recipe.

Carrot Cake
Source: Cookbook USA

3 sticks (1 1/2 cups) butter or margarine, softened
2 cups sugar
4 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 cups grated carrots
1 cup chopped pecans

Cream Cheese Icing

1 (8 oz.) pkg. cream cheese, softened
1/2 stick (1/4 cup) butter, softened
1 lb. confectioner's sugar
Add a little cream if needed
Vanilla to tasteCarrot Cake
Makes: Three 8-inch layers, or one 11 x 15-inch cake, or one 10-inch tube-mold cake

An old time favorite, beautiful to look at and delightful to eat. Refrigerate any leftover cake to keep the frosting from spoiling. Carrot cake tastes best at room temperature, so take it out of the refrigerator about 30 to 40 minutes before serving.

1 cups (2 sticks) well softened butter
2 cups sugar
5 large eggs
2 1/4 cups flour
2 1/4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
1/8 tsp. allspice
3 cups grated fresh carrots
1/2 cup chopped pecans or walnuts

FROSTING:
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 lb. confectioners' sugarCream together butter and sugar until mixture is soft and fluffy.

Add eggs, one at a time, beating well after each addition.

Sift the dry ingredients together.

Gradually add the dry ingredients, mixing gently but constantly with a wooden spoon or spatula.

Add the grated carrots and chopped nuts and mix to blend thoroughly.

Butter three 8-inch layer pans, an 11x15-inch cake pan, or a 10-inch tube-mold, then dust the buttered surface lightly with flour.

Pour the batter into the pans and bake in a preheated 350 degree oven for about 30 minutes for layers, 50 minutes for a single rectangular cake, or 1 hour and 10 minutes for a tube-mold cake.

Test for doneness by inserting a cake tester or toothpick into the center of the cake; if it comes out dry, the cake is done. Set to cool on a rack.

To prepare frosting, cream the cream cheese and butter together with a pastry blender or spatula until smooth.

Add the sugar and blend thoroughly by mixing with a wooden spoon, wire whisk, or electric mixer at low speed for 2 minutes.

For a layer cake, frost the top of each layer, stack, then cover the sides with frosting.

For a single rectangular cake, frost the top and sides and make patterned swirls on the top with any leftover frosting.

For a tube cake, spread the entire surface evenly with frosting, using a spatula.

Happy Baking,

Betsy
www.recipelink.com