Commissionry Carrot Cake

By VickiC223

From Rachel's wedding (Gail's wedding)

Ingredients

• Pecan Cream Filling:
• 1 1/2 C sugar
• 1/4 C flour
• 3/4 t salt
• 1 1/2 C heavy cream
• 6 oz (3/4 C) unsalted butter
• 1 1/4 C chopped pecans
• 2 t van x
• Carrot cake:
• 1 1/4 C oil
• 2 C sugar
• 2 C flour
• 2 t cinnamon
• 2 t baking powder
• 1 t baking soda
• 1 t salt
• 4 eggs
• 4 C grated carrot carrots
• 1 C chopped pecans
• 1 C raisins
• Cream cheese frosting:
• 6 oz cream cheese
• 8 oz soft unsalted butter
• 1 1 lb box 10 x sugar
• 1 t van x
• 4 oz shredded coconut (1 1/2 C)

Preparation

Step 1

Pecan filling:
In heavy saucepan, blend sugar, flour & salt. Gradually add in cream. Add butter, cook over low heat til butter melts. Let simmer 20 mins til golden brown. Cool to lukewarm, stir in nuts & van. Cool completely & refrig overnight.

Carrot cake:
Preheat oven to 350. Grease & flour three round pans. In large bowl, whisk oil & sugar. Sift flour, cinnamon, baking powder, baking soda & salt. Sift half of dry ingredients into oil mix. Sift in other half while adding eggs. Mix well. Add carrots, raisins & pecans. Pour into pans. Bake til toothpick comes out clean. Cool in pan on rack. (You can wrap cake in plastic & store at room temp overnight)

Cream cheese frosting:
Cream butter. Add cream cheese. Add sugar & van. Chill. Bring to room temp to spread.

Assemble-