Ingredients
1 cup sugar2 tablespoons all-purpose flour1/4 teaspoon salt1 cup heavy whipping cream1/2 cup butter1 cup chopped pecans1 teaspoon vanilla extractCAKE:1-1/4 cups canola oil2 cups sugar2 cups all-purpose flour2 teaspoons ground cinnamon2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt4 large eggs, room temperature4 cups finely shredded carrots1 cup raisins1 cup chopped pecansFROSTING:3/4 cup butter, softened6 ounces cream cheese, softened1 teaspoon vanilla extract3 cups confectioners’ sugar
Preparation
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.
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.
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.
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.
