The Prospect's Carrot Cake

Recipe by Mrs. Flick
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
  • Sift half the dry ingredients into sugar mixture; blend well.
  • Sift in remaining dry ingredients, alternation with eggs; mix
  • well, after each addition.
  • Stir in carrots, pecans and raisins.
  • Pour into lightly oiled 10-inch tube pan.
  • Bake in preheated 325 degree
  • oven about 1 hour and 10 minutes.
  • Cool upright in pan.
  • To make filling.
  • Combine sugar and flour in small heavy saucepan.
  • Gradually stir in cream.
  • Add butter and salt.
  • Cook over very low heat, stirring frequently, until mixture come to just a simmer.
  • (This may take 30 minutes.) Let simmer 2-3 minutes.
  • Remove from heat and cool to lukewarm.
  • Stir in nuts and vanilla.
  • Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
  • To make frosting, toast coconut at 300 degrees for 10-15 minutes or
  • until lightly browned.
  • Cool.
  • Combine cream cheese and butter in food processor or mixer.
  • Add confectioner’s sugar and vanilla and mix until perfectly smooth.
  • Refrigerate if too soft to spread immediately.
  • To assemble, split cooled cake into 3 layers.
  • Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
  • Pat toasted coconut onto sides of cake.
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