The best delicious Best Ever Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Best Ever Carrot Cake recipe today!
Hello my friends, this Best Ever Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Best Ever Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Best Ever Carrot Cake.
What Makes This Best Ever Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Best Ever Carrot Cake.
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–CAKE–
1 1/4 c Corn oil
2 c Sugar
2 c Less
2 tb Flour
2 ts Cinnamon
2 ts Baking powder
1 ts Baking soda
1 ts Salt
4 Eggs
4 c Grated carrots
1 c Raisins
1 c Chopped pecans
FILLING
2 c Sugar
6 tb Flour
1 ts Salt
2 c Whipping cream
1/2 lb Butter
1 tb Vanilla
1 1/2 c Chopped pecans
-ICING-
1/2 lb Cream cheese
1/2 lb Butter
1 lb Powdered sugar
1 ts Vanilla
4 oz Coconut; shredded
Cake: Whisk together corn oil and sugar. In a separate bowl mix flour,
cinnamon, baking powder, soda and salt. Sift 1/2 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 350
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 1/2 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,
Yields
12 Servings
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