Carrot Cake
Recipe from
Yield:
Ingredients:
- 1-1/4 cups corn oil
- 2 cups sugar
- 2 cups flour
- 2 tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. salt
- 4 eggs
- 4 cups grated carrots
- 1 cup chopped pecans
- 1 cup raisins
Pecan Cream Filling:
- 1-1/2 cups sugar
- 1/4 cup flour
- 3/4 tsp. salt
- 1-1/2 cups heavy cream
- 3/4 cup unsalted butter
- 1-1/4 cups chopped pecans
- 2 tsp. vanilla
Cream Cheese Frosting:
- 8 oz. soft unsalted butter
- 8 oz. soft cream cheese
- 1 box (1 lb.) powdered sugar
- 1 tsp. vanilla extract
- 1-1/2 cups shredded, sweetened coconut
Directions:
Pecan Cream Filling:
- In a heavy saucepan, blend well the flour, sugar and salt.
- Gradually stir in the cream.
- Add the butter.
- Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally.
- Cool to lukewarm.
- Stir in the nuts and vanilla.
- Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
Carrot Cake:
- Preheat oven to 350°F.
- Grease and floured 10" tube cake pan.
- In a large bowl, whisk together the corn oil and sugar.
- Sift together the flour, cinnamon, baking powder, baking soda and salt.
- Sift half the dry ingredients into the sugar-oil mixture and blend.
- Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one.
- Combine well.
- Add the carrots, raisins, and pecans.
- Pour into the prepared tube pan and bake for 70 minutes.
- Cool upright on a cooling rack.
- If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.
Cheese Cream Filling:
- Cream the butter well.
- Add the cream cheese and beat until blended.
- Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit.
- Chill if not using immediately, but bring to room temperature before spreading.
Assembly:
- Preheat oven to 300°F.
- Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly.
- Toss the coconut occasionally while it is baking so that it browns evenly.
- Cool completely.
- Have the filling and the frosting at a spreadable consistency.
- Loosen the cake in it's pan and invert onto a serving plate.
- With a long serving knife, carefully split the cake into three horizontal layers.
- Spread the filling between the layers.
- Spread the frosting over the top and sides.
- Pat the coconut onto the sides of the cake.