Carrot Layer Cake

• FILLING
• 1 cup Sugar
• 2tbs Flour
• 1/4 tsp Salt
• 1 cup Whipping Cream
• 1/2 cup Butter
• 1 cup Pecans
• 1 tsp Vanilla
• CAKE
• 1 1/4 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
• 3/4 cup Butter
• 2 pkgs Cream Cheese (3 oz each)
• 1 tsp Vanilla
• 3 cups Confectioners sugar

1. To make the filling:
2. In a saucepan combine sugar flour and salt, stir in cream; add butter.
3. Cook and stir over medium heat until butter is melted; bring to a boil-reduce heat.
4. Simmer uncovered for 30 minutes stirring occasionally. Remove from heat, add nuts and vanilla; set aside to cool COMPLETELY.
5. To make the cake:
6. In a mixing bowl, beat oil and sugar for 1 minute.
7. 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.
8. Bake at 350u0b0 for 35-40 minutes. Cool completely.
9. For frosting:
10. combine first 3 ingredients then slowly add sugar.
11. Layer all the ingredients and enjoy!
12. Additional ideas:
13. 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.

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Taken from www.epicurious.com/recipes/member/views/carrot-layer-cake-1225512 (may not work)