Best Ever Carrot Cake

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1/2 lb Cream cheese
2 c Less
2 ts Baking Powder
1 ts Vanilla
1 1/4 c Corn oil
2 c Sugar
6 tb Flour
2 c Whipping cream
1/2 lb Butter
1 lb Powdered sugar
1 c Pecans; chopped
1 ts Baking soda
1 ts Salt
2 c Sugar
1/2 lb Butter
4 Eggs
1 c Raisins
1 1/2 c Pecans; chopped
4 oz Coconut; shredded
1 ts Salt
2 tb Flour
1 tb Vanilla
4 c Grated carrots
2 ts Cinnamon

Original recipe makes 12 Servings



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 G Internet, G Internet.

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Calories Per Serving: 4177 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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