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Print this Recipe    Carrot 58

Carrot Cake

1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon salt
1 1/2 cups heavy cream
6 ounces (3/4 cup) unsalted butter
1 1/4 cups chopped pecans
2 teaspoon vanilla

1 1/4 cups corn oil
2 cups sugar
2 cups flour
2 teaspoon cinnamon
2 teaspoon baking powder
1 teaspoon salt
4 eggs
4 cups grated carrots (about a 1 lb. bag )
1 cup chopped pecans
1 cup raisins

8 ounces soft unsalted butter
8 ounces soft cream cheese
1 pound box powdered sugar
1 teaspoon vanilla extract

4 ounces shredded, sweetened coconut ( 1-1/2 cups)

In a heavy saucepan, blend well the flour, sugar and salt. Gradually
stir in the cream. Add the butter. Cook and stir the mixture over
a low heat until the butter has melted, then let simmer for 20-30
minutes until golden brown in color, stirring occasionally. Cool
to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate,
preferably overnight. If too thick to spread, bring to room
temperature before using.

Preheat oven to 350F. Have ready a greased and floured 10" tube
cake pan. In a large bowl, whisk together the corn oil and sugar.
Sift together the flour, cinnamon, baking powder, baking soda and
salt. Sift half the dry ingredients into the sugar-oil mixture and
blend. Alternately, sift in the rest of the dry ingredients while
adding the eggs, one by one. Combine well. Add the carrots,
raisins, and pecans. Pour into the prepared tube pan and bake for
70 minutes. Cool upright on a cooling rack If you are not using
the cake that day it can be removed from the pan, wrapped in plastic
and stored at room temperature.

Cream the butter well. Add the cream cheese and beat until blended.
Sift in the sugar and add the vanilla. If it is too soft to spread,
chill a bit. Chill if not using immediately, but bring to room
temperature before spreading.

Preheat oven to 300 F. Spread the coconut on a baking sheet and
bake for 10-15 minutes until it colors lightly. Toss the coconut
occasionally while it is baking so that it browns evenly. Cool
completely. Have the filling and the frosting at a spreadable
consistency. Loosen the cake in its pan and invert onto a serving
plate. With a long serving knife, carefully split the cake into
three horizontal layers. Spread the filling between the layers.
Spread the frosting over the top and sides. Pat the coconut onto
the sides of the cake. If desired, save 1/2 cup of the frosting
and color half with green food coloring and half with orange, and
pipe on the top to form little carrots.

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