Carrot Layer Cake
Source of Recipe
Linda Van Holland, Innisfail, Alberta Canada
List of Ingredients
FILLING:
1 cup sugar
2 TBSP all purpose flour
1/4 tsp salt
1 cup whipping cream
1/2 cup butter
1 cup chopped pecans
1 tsp Vanilla extract
CAKE:
1 1/4 cups vegetable oil
2 cups sugar
2 cups all purpose flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
4 cups finely shredded carrots
1 cup raisins
1 cup chopped pecans
FROSTING:
3/4 cup butter
2 pkgs (3oz) cream cheese, softened
1 tsp Vanilla extract
3 cups confectioners' sugar
Recipe
In a heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until the butter is melted; bring to a boil. Reduce heat. Simmer, uncovered for 30 minutes, stirring occasionally. Stir 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 creamed mixture alternately with eggs. Mix well.
Stir in carrots, raisins and nuts. Pour into three greased and floured 9 inch round baking pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean . Cook 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 filling between cake layers. Frost sides and top of cake. Store in the refrigerator.
Makes 16-20 servings
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