INGREDIENTS
- FILLING:
| 1-CUP SUGAR |
2 TABLESPOONS ALL-PURPOSE FLOUR |
| ¼ TEASPOON SALT |
1-CUP WHIPPING CREAM |
| ½ CUP BUTTER OR MARGARINE |
1 LARGE EGG |
| 1 TABLESPOON
FRESHLY SQUEEZED ORANGE JUICE |
1 CUP
CRACKIN’ FRESH PECANS
- CHOPPED |
|
1-TEASPOON VANILLA EXTRACT
|
|
INGREDIENTS
- CAKE: |
| 1¼ CUPS VEGETABLE OIL |
2 CUPS SUGAR |
| 2 CUPS ALL-PURPOSE FLOUR |
2 TEASPOONS GROUND CINNAMON |
| 2 TEASPOONS BAKING POWDER |
1-TEASPOON BAKING SODA |
| 1-TEASPOON SALT |
4 EGGS |
| 4 CUPS FINELY SHREDDED CARROTS |
1 CUP CRACKIN’ FRESH PECANS CHOPPED |
| 1-CUP RAISINS |
| INGREDIENTS
- FROSTING: |
| ¾ CUP BUTTER OR MARGARINE, SOFTENED |
2 PACKAGES (8 OUNCES EACH) CREAM CHEESE, SOFTENED |
| 1-TEASPOON VANILLA EXTRACT |
3 CUPS CONFECTIONER’S SUGAR |
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 MINUTE.
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 WOODEN PICK INSERTED NEAR THE CENTER COMES OUT CLEAN.
COOL 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.
YIELD: 16-20 SERVINGS
|
