Directions: |
Directions:Pecan Filling:
In a heavy saucepan, blend well the sugar, flour and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted, then let simmer 20 - 30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm Stir i the nuts and vanilla.. Let cool completely and then refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
Carrot Cake:
Preheat the oven to 350'. Have ready a greased and floured 10 inch tube cake pan. In a large bowl, whisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, pecans and raisins. Pour into prepared tube pan and bake for 70 minutes. Cool upright in the pan on a rack. If you are not using the cake that day, it can be removed from the pan, wrapped well in plastic wrap and stored at room temperature.
Cream Cheese Frosting:
Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If too soft to spread, chill a bit. Refrigerate i not using immediately, but bring to a spreadable temperature before using.
To Assemble:
Preheat oven to 300'. Spread the coconut on a baking sheet and bake for 10 - 15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it brown evenly. Cool completely. Have the filling and frosting at a spreadable consistency. Loosen the cake in its pan and invert onto a serving plate. With a long serrated knife, carefully split the cake into 3 horizontal layers. Spread filling between the layers. Spread the frosting over the top and sides. Pat the toasted coconut onto the sides of the cake. Serve at room temperature |
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