24 Karat Cake

This recipe is from "FiftyFive Restaurant Group - Their Chefs and Recipes" cookbook back in the 80's - a small chain of casual upscale eateries in and around Columbus, Ohio. Most the the ten locations have now closed, unfortunately. This cake is rich, decadent, sure to impress, and well worth the inch it's going to add to the waistline!

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• Carrot Cake

• 1 1⁄4 cups  vegetable oil
• 2 1⁄2 cups granulated sugar
• 2 3⁄4 cups flour
• 2  teaspoons cinnamon
• 2  teaspoons baking powder
• 2  teaspoons baking soda
• 1  teaspoon salt
• 4  eggs
• 3  cups fresh carrots, grated
• 1  cup pecan pieces
• 1  cup raisins
• 1  cup  canned crushed pineapple

• Pecan Caramel Filling

• 1  cup sugar
• 2  tablespoons flour
• 1⁄4 teaspoon salt
• 1  cup heavy cream
• 1⁄2 cup unsalted butter, diced and softened
• 1  cup pecan pieces
• 2  teaspoons vanilla extract

• Cream Cheese Frosting

• 1⁄2 lb unsalted butter, softened to room temperature
• 1⁄2 lb cream cheese, softened to room temperature
• 1  lb confectioners' sugar
• 2  teaspoons vanilla extract

Directions

1. Prepare Cake:
2. Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
3. Mix all dry ingredients together.
4. Add eggs to oil and sugar mixture; mix.
5. Add dry ingredients and mix.
6. Add the carrots, pecans, raisins and crushed pineapple. Fold together.
7. Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
8. Divide the batter evenly between the cake pans.
9. Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
10. Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
11. Prepare Filling:
12. Place sugar, flour and salt in saucepan. Mix until well combined.
13. Gradually stir heavy cream into dry ingredients. Add butter and stir.
14. Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
15. Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
16. Refrigerate until needed.
17. Prepare Frosting:
18. Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
19. Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
20. Hold at room temperature - do not refrigerate.
21. Assemble your creation:
22. Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
23. Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
24. Top with the third layer. Use a spatula to remove any excess filling from around the edges.
25. Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
26. Refrigerate at least 2 hours before slicing.
27. Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
28. Place onto plates and serve immediately.