Carrot: Carrot Layer Cake
Source of Recipe
www.amethysts-recipes.com
FILLING
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup heavy cream
1/2 cup butter or margarine
1 cup chopped pecans
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, flour, and salt.� Stir in cream; add butter.� Cook, stirring constantly, until butter is melted; bring to a boil.� Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.� Stir in pecans and vanilla.� Set aside to cool.
CAKE
1-1/4 cups vegetable oil
2 cups sugar
2 cups self-rising flour
2 teaspoons ground cinnamon
4 eggs
4 cups finely grated carrots
1 cup raisins
1 cup chopped pecans
Preheat oven to 350�F.� Spray 3 9-inch cake pans with non-stick vegetable spray. In a large mixing bowl, beat oil and sugar for 1 minute.� Add flour and cinnamon alternately with the eggs, beating well after each addition.� Stir in carrots, raisins, and pecans until well blended.� Pour into prepared cake pans. Bake 35 to 40 minutes or until a tester inserted in the center comes out clean.� Cool in pans for 10 minutes.� Remove from pans; cool completely on wire racks.
CREAM CHEESE FROSTING
3/4 cup butter or margarine, softened
2 3 ounce packages cream cheese, � softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
In a medium bowl, beat butter, cream cheese, and vanilla until smooth and well blended.� Gradually beat in confectioners' sugar.� Frost top and sides of cake.� Store in refrigerator.
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