Best Ever Carrot Cake

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Best Ever Carrot Cake Ingredients

CAKE	2 c Sugar
1 1/4 c Corn oil	6 tb Flour
2 c Sugar	1 ts Salt
2 c Less	2 c Whipping cream
2 tb Flour	1/2 lb Butter
2 ts Cinnamon	1 tb Vanilla
2 ts Baking powder	1 1/2 c Chopped pecans
1 ts Baking soda	ICING
1 ts Salt	1/2 lb Cream cheese
4 Eggs	1/2 lb Butter
4 c Grated carrots	1 lb Powdered sugar
1 c Raisins	1 ts Vanilla
1 c Chopped pecans	4 oz Coconut; shredded
FILLING

Instructions for Best Ever Carrot Cake

Cake: Whisk together corn oil and sugar. In a separate bowl mix flour, cinnamon, baking powder, soda and salt. Sift 1/2 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 350? 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 1/2 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 , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CakeCuisine: Uncategorized

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