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Best ever carrot cake


 almost 2 years ago




12 Servings



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: 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.


From , by the Little Rock (AR) Junior League.