Categories
Cake
Yield
12 Servings
Measure
Ingredient
1¼ cup Corn oil
2 cups Sugar
2 cups Less
2 tablespoons Flour
2 teaspoons Cinnamon
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
4 Eggs
4 cups Grated carrots
1 cup Raisins
1 cup Chopped pecans
2 cups Sugar
6 tablespoons Flour
1 teaspoon Salt
2 cups Whipping cream
½ pounds Butter
1 tablespoon Vanilla
1½ cup Chopped pecans
½ pounds Cream cheese
½ pounds Butter
1 pounds Powdered sugar
1 teaspoon Vanilla
4 ounces Coconut; shredded
CAKE
FILLING
ICING
Cake: Whisk together corn oil and sugar. In a separate bowl mix flour, cinnamon, baking powder, soda and salt. Sift ½ 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 ½ 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 , by the Little Rock (AR) Junior League.