Ingredients
FILLING
1 cup Sugar
2tbs Flour
¼ tsp Salt
1 cup Whipping Cream
½ cup Butter
1 cup Pecans
1 tsp Vanilla
CAKE
1 ¼ cup Vegetable oil
2 cups Sugar
2 cups Flour
2 tsp Cinnamon
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
4 Eggs
4 cups Shredded carrots
1 cup Raisins
1 cup Pecans
FROSTING
¾ cup Butter
2 pkgs Cream Cheese (3 oz each)
1 tsp Vanilla
3 cups Confectioners sugar
Preparation
To make the filling:
In a 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. Remove from heat, add nuts and vanilla; set aside to cool COMPLETELY.
To make the cake:
In a mixing bowl, beat oil and sugar for 1 minute. Combine flour thru salt. Add to the creamed mixture alternately with eggs. Mix well. Stir in carrots, raisins and nuts. Pour into 3 grease and floured 9 inch rounds. Bake at 350º for 35-40 minutes. Cool completely.
For frosting:
combine first 3 ingredients then slowly add sugar.
Layer all the ingredients and enjoy!
Additional ideas:
buy child ice cream cones and spoon cake batter into the cone, turn upside down in a muffin tin with a muffin paper - bake and frost with frosting.
