| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Corn oil |
| 2 |
c |
Sugar |
| 2 |
c |
Less |
| 2 |
tb |
Flour |
| 2 |
ts |
Cinnamon |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 4 |
|
Eggs |
| 4 |
c |
Grated carrots |
| 1 |
c |
Raisins |
| 1 |
c |
Chopped pecans |
| 2 |
c |
Sugar |
| 6 |
tb |
Flour |
| 1 |
ts |
Salt |
| 2 |
c |
Whipping cream |
| 1/2 |
lb |
Butter |
| 1 |
tb |
Vanilla |
| 1 1/2 |
c |
Chopped pecans |
| 1/2 |
lb |
Cream cheese |
| 1/2 |
lb |
Butter |
| 1 |
lb |
Powdered sugar |
| 1 |
ts |
Vanilla |
| 4 |
oz |
Coconut; shredded |
INSTRUCTIONS
CAKE
FILLING
ICING
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 <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.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”