Best Ever Carrot Cake Recipe
Servings: 12
Ingredients
- 1 1/4 c. Corn oil
- 2 c. Sugar
- 2 c. Less
- 2 Tbsp. Flour
- 2 tsp Cinnamon
- 2 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Salt
- 4 x Large eggs
- 4 c. Grated carrots
- 1 c. Raisins
- 1 c. Minced pecans
- 2 c. Sugar
- 6 Tbsp. Flour
- 1 tsp Salt
- 2 c. Whipping cream
- 1/2 lb Butter
- 1 Tbsp. Vanilla
- 1 1/2 c. Minced pecans
- 1/2 lb Cream cheese
- 1/2 lb Butter
- 1 lb Powdered sugar
- 1 tsp Vanilla
- 4 ounce Coconut, shredded
Directions
- Cake: Whisk together corn oil and sugar. In a separate bowl mix flour, cinnamon, baking pwdr, soda and salt. Sift 1/2 of this mix into the sugar/oil. Add in the rest alternately with the 4 Large eggs. Add in the carrots, raisins and pecans. Bake in a greased and floured 10 inch tube pan at 350 for 70 min. Cold, invert and split in 3 layers.
- Filling: Heat sugar, flour and salt. Stir in cream. Work in butter. Stir and simmer 1/2 hour till golden brown. Cold. Add in vanilla and pecans. Cold overnight.
- Icing: Cream cheese and butter. Sift in powdered sugar. Fold 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 you like.
- Yield: 12 to 18 servings.
- PARTICIA SHELTON
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 12 servings | |
| Calories 1397 | |
| Calories from Fat 749 | 54% |
| Total Fat 85.41g | 107% |
| Saturated Fat 34.48g | 138% |
| Trans Fat 0.07g | |
| Cholesterol 200mg | 67% |
| Sodium 1432mg | 60% |
| Potassium 465mg | 13% |
| Total Carbs 155.66g | 42% |
| Dietary Fiber 5.6g | 19% |
| Sugars 115.28g | 77% |
| Protein 9.9g | 16% |
