Carrot Layer Cake
"My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. —Linda Van Holland, Innisfail, Alberta..."
INGREDIENTS
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FILLING:
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1 cup sugar
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2 tablespoons all-purpose flour
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1/4 teaspoon salt
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1 cup heavy whipping cream
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1/2 cup butter
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1 cup chopped pecans
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1 teaspoon vanilla extract
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CAKE:
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1-1/4 cups canola oil
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2 cups sugar
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2 cups all-purpose flour
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2 teaspoons ground cinnamon
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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4 large Nellie’s Free Range Eggs
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4 cups finely shredded carrots
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1 cup raisins
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1 cup chopped pecans
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FROSTING:
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3/4 cup butter, softened
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6 ounces cream cheese, softened
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1 teaspoon vanilla extract
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3 cups confectioners' sugar
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