Carrot Layer Cake

By dette

Ingredients

• Filling:
• 1 c. sugar
• 2 tbls all purpse flour
• 1/4 tsp salt
• 1 c. whipping cream
• 1/2 c. butter or margarine
• 1 c. chopped pecans
• 1 tsp vanilla extract
• Cake:
• 1 /14c. vegetable oil
• 2 c. sugar
• 2 c. all-purpse flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 4 eggs
• 4 c. finely shredded carrots
• 1 c. raisins
• 1 c. chopped pecans
• Frosting:
• 3/4 c. butter or margarine, softened
• 2 pkg. (3 oz each) cream cheese, softened
• 1 tsp vanilla extract
• 3 c. confectioners' sugar

Details

Servings 16

Preparation

Step 1

In a heavy saucepan, combine sugar, four and salt. Stir in cream; add butter. Cook and stir over medium ehat until the butter is melted; bring to a boil. Reduce heat. Simemr, uncovered for 30 minutes, stirring occasionally. Sitr in nuts and vanilla. Set aside to cool. In a mixing bowl, beat oil and sugar for 1 minutes. Combine flour, cinnamon, baking powder, baking soda and salt; add to the ceamed mixture alternately with eggs. Mix well., Sitr in carrots, raisins and nuts. Pour itno three greased and floured 9 inch round baking pans. Bake at 350 for 35-40 minutes or until a wooden pick inserted near the center comes out clean. cool in pans 10 minutes; remove to wire racks and cool completely,. For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in sugar. Spread fillibng between cake layers. Frost sides and top of cake. Store in the refrigerator.