–CAKE–
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
FILLING
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
-ICING-
1/2 lb Cream cheese
1/2 lb Butter
1 lb Powdered sugar
1 ts Vanilla
4 oz Coconut; shredded
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,
Yields
12 Servings
