Carrot Cake Supreme

Carrot Cake Supreme
Recipe type: desserts
  • 1¼ cup corn oil
  • 4 eggs
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 4 cups grated carrots (about 1 pound)
  • 1 cup chopped pecans
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pecan-cream filling (recipe follows)
  • 1 cup raisins
  • Cream-cheese frosting (recipe follows)
  1. For the carrot cake, preheat oven to 350 F.
  2. Grease and flour a 10-inch tube cake pan.
  3. In a large bowl, whisk together corn oil and sugar.
  4. Sift together flour, cinnamon, baking powder, baking soda and salt.
  5. Sift half of the dry ingredients into sugar-oil mixture and blend.
  6. Alternately add rest of the dry ingredients with eggs, adding one by one.
  7. Combine well.
  8. Add raisins and pecans.
  9. Pour into pan and bake 70 minutes.
  10. Cool upright in the tube pan. (If you are not using cake that day, it can be removed and wrapped well in plastic wrap and stored at room temperature.)

Carrot Cake Supreme
Recipe type: desserts
  • Pecan Cream Filling
  • 1½ cup granulated sugar
  • 6 ounces (3/4 cup) unsalted butter
  • ¼ cup all-purpose flour
  • 1¼ cups chopped pecans
  • ¾ teaspoons salt
  • 2 teaspoons vanilla extract
  • 1½ cups heavy cream
  1. For the pecan-cream filling, in a heavy saucepan, blend flour, sugar and salt.
  2. Gradually stir in cream; add butter.
  3. Cook and stir mixture over low heat until the butter has melted, then let simmer 20-30 minutes until golden brown in color, stirring occasionally.
  4. Cool to lukewarm.
  5. Stir in nuts and vanilla.
  6. Let cool completely and then refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

Carrot Cake Supreme
Recipe type: desserts
  • Cream Cheese Frosting
  • 8 ounces unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 pound confectioners' sugar
  • 1 teaspoon vanilla
  1. Cream the butter well.
  2. Add cream cheese and beat until blended.
  3. Sift in sugar and add vanilla. If too soft to spread, chill a bit.
  4. Refrigerate if not using immediately.
  5. Bring to a spreadable temperature before using.
  6. ASSEMBLY: Have filling and frosting at a spreadable consistency. Loosen cake in pan and invert. With a long serrated knife, carefully split the cake into 3 horizontal layers. Spread filling between layers. Spread frosting over top and sides.
  7. Cook’s Note: This cake is best made if you start at least one day ahead, since the filling is best left to chill overnight.