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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