Recipe - Best Ever Carrot Cake

CAKE
1 One fourth cup Corn oil
2 cup Sugar
2 cup Less
2 tablespoon Flour
2 teaspoon Cinnamon
2 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
4 Eggs
4 cup Grated carrots
1 cup Raisins
1 cup Chopped pecans

FILLING
2 cup Sugar
6 tablespoon Flour
1 teaspoon Salt
2 cup Whipping cream
One half pound Butter
1 tablespoon Vanilla
1 One half cup Chopped pecans

ICING
One half pound Cream cheese
One half pound Butter
1 pound Powdered sugar
1 teaspoon Vanilla
4 ounce Coconut; shredded

Cake: Whisk together corn oil and sugar. In a separate bowl mix flour,
cinnamon, baking powder, soda and salt. Sift One half of this mixture into the
sugar/oil. Add the rest alternately with the 4 eggs. Add the carrots,
raisins and pecans. Bake in a greased and floured 10 inch tube pan at 350ø
for 70 minutes. Cool, invert and split in 3 layers.

Filling: Heat sugar, flour and salt. Stir in cream. Work in butter. Stir
and simmer One half hour until golden. Cool. Add vanilla and pecans. Cool
overnight.

Icing: Cream cheese and butter. Sift in powdered sugar. Mix 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 desired.
Yield: 12 to 18 servings.

PARTICIA SHELTON

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.