In heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until the butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Set aside to cool. In a mixing bowl, beat oil and sugar for 1 minute. Combine lour, cinnamon, baking powder, baking soda and salt; add to the creamed mixture alternately with eggs. Mix well. Stir in carrots, raisins and nuts. Pour into three greased and floured 9-in. round baking pans. Bake at 350 35 to 40 minutes or until a wooden pick inserted near center comes clean. Cool in pans 10 minutes; remove to wire racks and cool completely. For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in sugar. Spread filling between cake layers. Frost sides and top of cake. Store in the refrigerator.
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|Serving Size: 1 Dozen (1228g)|
|Recipe Makes: 5|
|Calories from Fat: 1767 (53%)|
|Amt Per Serving||% DV|
|Total Fat 196.3g||262 %|
|Saturated Fat 77.3g||387 %|
|Monounsaturated Fat 72.1g|
|Polyunsanturated Fat 28.6g|
|Cholesterol 1980.5mg||609 %|
|Sodium 2248.2mg||78 %|
|Potassium 1377.3mg||36 %|
|Total Carbohydrate 348.2g||102 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 338.9g|
|Protein 66.5g||95 %|
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Calories per serving: 3345
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