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Carrot cake

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Ingredients/Components

corn oil
sugar - 2 c
flour - 2 c
baking powder - 2 tsp
cinnamon - 2 tsp
baking soda - 1 tsp
salt - 1 tsp
eggs - 4 item
carrots, grated - 1 lb
chopped pecans - 1 c
raisins - 1 c
Sift together the flour, baking powder, cinnamon, baking soda and salt
heavy cream - 1 c
butter - 1/4 c
dash of salt - 1 item
vanilla - 2 tsp
cream cheese
soft butter - 8 oz
to to 3/4 box confectioners sugar - 1/2 item
coconut - 4 oz

How to make carrot cake:

Combine in a mixing bowl and beat well the oil and sugar. Sift together the flour, baking powder, cinnamon, baking soda and salt. Stir half the sifted dry ingredients in sugar mixture and blend; sift in remaining ingredients alternately with eggs. Mix well after each addition. Add carrots, pecans and raisins. Stir in by hand. Pour into a lightly oiled 10-inch tube pan. Bake at 325° for 1 hour and 10 minutes. Cool upright in pan. Split cake into 3 layers and spread 1/4 inch pecan filling between layers.Pecan Filling:1 c. sugar1/4 c. flour1 c. heavy cream1/4 c. butter dash of salt1 c. chopped pecans2 tsp. vanilla Cream Cheese Frosting:8 oz. cream cheese8 oz. soft butter1/2 to to 3/4 box confectioners sugar1 tsp. vanilla4 oz. coconut Filling: In a small heavy saucepan combine sugar and flour. Gradually stir in heavy cream. Add butter and salt. Cook over low heat and stir until mixture comes to a simmer. Let simmer 2 to 3 minutes. Remove from heat. Stir in pecans and vanilla. Cool completely.

Frosting: Combine cream cheese and butter. Add confectioners sugar and vanilla. Refrigerate if too soft and spread on cake immediately when firm. Toast coconut in a 300° oven for 10 to 15 minutes or until lightly colored. Toss with a fork to help brown evenly. Put on sides of cake after frosting.

Recipe categories: Desserts, Cakes, Carrots.

Rating:

3.1

Average rating: 3.1, total votes: 8

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