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Receta Best Ever Carrot Cake
by Global Cookbook

Best Ever Carrot Cake
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  Raciónes: 12

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. Yield: 12 to 18 servings.
  5. PARTICIA SHELTON