Yield: 12 Servings
Measure | Ingredient |
---|---|
1¼ cup | Corn oil |
2 cups | Sugar |
2 cups | Less |
2 tablespoons | Flour |
2 teaspoons | Cinnamon |
2 teaspoons | Baking powder |
1 teaspoon | Baking soda |
1 teaspoon | Salt |
4 \N | Eggs |
4 cups | Grated carrots |
1 cup | Raisins |
1 cup | Chopped pecans |
2 cups | Sugar |
6 tablespoons | Flour |
1 teaspoon | Salt |
2 cups | Whipping cream |
½ pounds | Butter |
1 tablespoon | Vanilla |
1½ cup | Chopped pecans |
½ pounds | Cream cheese |
½ pounds | Butter |
1 pounds | Powdered sugar |
1 teaspoon | Vanilla |
4 ounces | Coconut; shredded |
CAKE
FILLING
ICING
Cake: Whisk together corn oil and sugar. In a separate bowl mix flour, cinnamon, baking powder, soda and salt. Sift ½ of this mixture into the sugar/oil. Add the rest alternately with the 4 eggs. Add the carrots, raisins and pecans. Bake in a greased and floured 10 inch tube pan at 350ø for 70 minutes. Cool, invert and split in 3 layers.
Filling: Heat sugar, flour and salt. Stir in cream. Work in butter. Stir and simmer ½ hour until golden. Cool. Add vanilla and pecans. Cool overnight.
Icing: Cream cheese and butter. Sift in powdered sugar. Mix in vanilla and chill. Spread the filling between the 3 layers. Frost the top and sides with the icing. Pat the coconut on the sides. Decorate the top, if desired.
Yield: 12 to 18 servings.
PARTICIA SHELTON
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .