Carrot Cake 5

1-3/4 cups; 4 tablespoons all purpose flour
2 teaspoons baking soda
2 teaspoons. cinnamon
1-1/2 cups oil
1-2/3 cups granulated sugar
3 large eggs
4 cups carrots, shredded
1 cup pecans, chopped
1/2 cup raisins
Cream Cheese Icing:
Two 8-ounce packages cream cheese.
1/2 cup confectioners sugar
1 teaspoon vanilla extract
1 cup toasted pecans, chopped
Pineapple Filling:
2 cups diced fresh pineapple
1/2 cup granulated sugar
1/4 cup pineapple juice
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the filling:
Cook all ingredients for 20 minutes; cool; add filling between cake layers.

For the cake:
Grease a 10 x 13 inch round cake pan; lightly flour. In large bowl, combine oil, sugar and eggs; beat at medium speed until light in color. Gradually add flour, beating just until smooth. Gently fold in batter, carrots, nuts and raisins. Pour into cake pan; bake 20 minutes then reduce heat to 115F and bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn cake out on cardboard; slice into three layers.

In medium bowl, blend all ingredients until well mixed. Spread over top of cake; cut into pieces.

Serves 16.

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Cajun Country -- New Iberia, Louisiana