Best Ever Carrot Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 1 1/4 | c | Corn oil |
| 2 | c | Sugar |
| 2 | c | Less |
| 2 | T | Flour |
| 2 | t | Cinnamon |
| 2 | t | Baking powder |
| 1 | t | Baking soda |
| 1 | t | Salt |
| 4 | Eggs | |
| 4 | c | Grated carrots |
| 1 | c | Raisins |
| 1 | c | Chopped pecans |
| 2 | c | Sugar |
| 6 | T | Flour |
| 1 | t | Salt |
| 2 | c | Whipping cream |
| 1/2 | lb | Butter |
| 1 | T | Vanilla |
| 1 1/2 | c | Chopped pecans |
| 1/2 | lb | Cream cheese |
| 1/2 | lb | Butter |
| 1 | lb | Powdered sugar |
| 1 | t | Vanilla |
| 4 | oz | Coconut, shredded |
INSTRUCTIONS
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 350ø 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 <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1367
Calories From Fat: 735
Total Fat: 84.4g
Cholesterol: 194.2mg
Sodium: 881.7mg
Potassium: 662.9mg
Carbohydrates: 155.6g
Fiber: 6.2g
Sugar: 135.9g
Protein: 8.6g