Best Ever Carrot Cake Recipe

• 1 1/4 c. Corn oil
• 2 c. Sugar
• 2 c. Less
• 2 Tbsp. Flour
• 2 tsp Cinnamon
• 2 tsp Baking pwdr
• 1 tsp Baking soda
• 1 tsp Salt
• 4 x Large eggs
• 4 c. Grated carrots
• 1 c. Raisins
• 1 c. Minced pecans
• 2 c. Sugar
• 6 Tbsp. Flour
• 1 tsp Salt
• 2 c. Whipping cream
• 1/2 lb Butter
• 1 Tbsp. Vanilla
• 1 1/2 c. Minced pecans
• 1/2 lb Cream cheese
• 1/2 lb Butter
• 1 lb Powdered sugar
• 1 tsp Vanilla
• 4 ounce Coconut, shredded

1. Cake: Whisk together corn oil and sugar.
2. In a separate bowl mix flour, cinnamon, baking pwdr, soda and salt.
3. Sift 1/2 of this mix into the sugar/oil.
4. Add in the rest alternately with the 4 Large eggs.
5. Add in the carrots, raisins and pecans.
6. Bake in a greased and floured 10 inch tube pan at 350 for 70 min.
7. Cold, invert and split in 3 layers.
8. Filling: Heat sugar, flour and salt.
9. Stir in cream.
10. Work in butter.
11. Stir and simmer 1/2 hour till golden brown.
12. Cold.
13. Add in vanilla and pecans.
14. Cold overnight.
15. Icing: Cream cheese and butter.
16. Sift in powdered sugar.
17. Fold in vanilla and chill.
18. Spread the filling between the 3 layers.
19. Frost the top and sides with the icing.
20. Pat the coconut on the sides.
21. Decorate the top, if you like.
22. Yield: 12 to 18 servings.
23. PARTICIA SHELTON

corn oil, sugar, flour, cinnamon, baking pwdr, baking soda, salt, eggs, carrots, raisins, pecans, sugar, flour, salt, whipping cream, butter, vanilla, pecans, cream cheese, butter, powdered sugar, vanilla, coconut

Taken from cookeatshare.com/recipes/best-ever-carrot-cake-83923 (may not work)