Three-Layer Carrot Cake

I found this recipe in the cookbook my Aunt Sherry gave John and me as a wedding present-- The Complete Guide to Country Cooking published by Taste of Home.  Please don't worry if you're not a Country Cook.  If you're a City Cook, a Bush Cook, a Suburban Culdesac Cook, or any other type of Cook, I can guarantee you'll love this cake if you like carrot cake.  

Studded with raisins and pecans, rich as can be but not overly sweet, and extremely moist, this is the best carrot cake in my repertoire.  My Dad, cake aficionado that he was, approved (though not as hearty an approval as that for THIS cake), and Annika counts it as her favorite cake.

When I made it last Easter, I added a bit more grated carrot to the batter, as well as candied carrot curls and pieces as garnish.  Also, I skipped the recipe's filling and just made extra cream cheese frosting to spread between the layers.  The first time I made this cake, I followed the recipe exactly, and it was very good; I just use any excuse I can to get more cream cheese frosting in my belly. :)

Three-Layer Carrot Cake
 

FILLING: *If desired, omit filling, and make extra cream cheese frosting to use in its place.

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 1/2 cup butter
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
  
  CAKE:
• 1-1/4 cups canola oil
• 2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 eggs
• 4 cups finely shredded carrots (or a bit more; the more finely you shred them, the more they'll incorporate into the cake and the moister the cake will be, so use the finest shredder you have for this)
• 1 cup raisins
• 1 cup chopped pecans
  
  FROSTING: *Make extra if using in place of the filling.
• 3/4 cup butter, softened
• One block (8 oz.) cream cheese, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
  
  If you want, add candied carrot curls as garnish, recipe to follow.

  Directions

• In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until the butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside.
• In a large bowl, beat oil and sugar until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the creamed mixture alternately with eggs, beating well after each addition. Stir in the carrots, raisins and nuts.
• Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
• For frosting, in a small bowl, beat the butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between cake layers. Frost the sides and top of cake. Store in the refrigerator. 
  
  Yield: 16-20 servings.

It's even better a day or two later after having been chilled.  Soooooo good.