Best ever carrot cake
12 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
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, .