Commissary Carrot Cake

Total Time: 4 hrs Preparation Time: 2 hrs 5 mins Cook Time: 1 hr 55 mins

Ingredients

• Servings: 16
• 1 1/2 cups sugar
• 1/4 cup flour
• 3/4 teaspoon salt
• 1 1/2 cups heavy cream
• 6 ounces unsalted butter (3/4 cup)
• 1 1/4 cups pecans, chopped
• 2 teaspoons vanilla
• 1 1/4 cups corn oil
• 2 cups sugar
• 2 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 eggs
• 4 cups carrots, grated (about a 1 lb. bag)
• 1 cup pecans, chopped
• 1 cup raisins
• to taste cream cheese frosting
• 8 ounces unsalted butter, soft
• 8 ounces cream cheese, soft
• 1 (1 lb) box powdered sugar
• 1 teaspoon vanilla extract
• 4 ounces coconut, sweetened, shredded

Recipe

• 1 in a heavy saucepan,blend well the flour,sugar and salt. gradually stir in the cream.
• 2 add the butter.
• 3 cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally.
• 4 cool to lukewarm.
• 5 stir in the nuts and vanilla.
• 6 let cool and refrigerate, preferably overnight. if too thick to spread, bring to room temperature before using.
• 7 carrot cake preheat oven to 350 f.
• 8 have ready a greased and floured 10" tube cake pan.
• 9 in a large bowl whisk together the corn oil and sugar.
• 10 sift together the flour, cinnamon,baking powder, baking soda and salt. sift half the dry ingredients into the sugar-oil mixture and blend.
• 11 alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. combine well.
• 12 add the carrots, raisins, and pecans.
• 13 pour into the prepared tube pan and bake for 70 minutes.
• 14 cool upright on a cooling rack if you fare not using the cake that day it can be removed from the pan,wrapped in plastic and stored at room temp.
• 15 cheese cream filling cream the butter well.
• 16 add the cream cheese and beat until blended.
• 17 sift in the sugar and add the vanilla.
• 18 if it is to soft to spread, chill a bit.chill if not using immediately, but bring to room temp.
• 19 before spreading.
• 20 assembly preheat oven to 300 f.
• 21 spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly.
• 22 toss the coconut occasionally while it is baking so that it browns evenly cool completely.
• 23 have the filling and the frosting at a spreadable consistency.
• 24 loosen the cake in it's pan and invert onto a serving plate. with a long serving knife, carefully split the cake into three horizontal layers.
• 25 spread the filling between the layers.
• 26 spread the frosting over the top and sides.
• 27 pat the coconut onto the sides of the cake. if desired, save 1/2 cup of the frosting and color 1/2 with green food coloring 1/2 with orange, pipe on the top to form little carrots