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Carrot Layer Cake

Carrot Layer Cake

My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling.

Ingreadient

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 1/2 cup butter
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 1-1/4 cups canola 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 large eggs, room temperature
• 4 cups finely shredded carrots
• 1 cup raisins
• 1 cup chopped pecans
• 3/4 cup butter, softened
• 6 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar

Direction

1. Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool.
2. In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts.
3. Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost side and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.