Mom Mom Puff's Carrot Cake

This is an amazing Carrot Cake that my Mother-in-law makes. And I will tell tell you I love this Woman with all my heart! How lucky am I to have just the best Mother in Law!  I made the one in the picture, but hers was a lot more fancy. She told me she used to make this back in the day and sell it for $50.00. It was my first time making it and normally the tops and sides are covered with the frosting. I had left over pecan filling and that is why you see it on the top. Now I just cover the entire cake with the frosting. I was never a carrot cake fan until I tasted hers. It is a labor of love for sure as there are so many steps, but well worth it. 

The cake:

1 1/4 Cups of corn oil

2 Cups Sugar

2 Cups sifted flour

2 teaspoons of baking powder

2 teaspoons of cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 eggs

1 pound of grated carrots, she leaves skin on after washing the carrots.

1 Cup chopped pecans

1 Cup raisins

The filling:

1 Cup sugar

1/4 Cup flour

1 Cup heavy whipping cream

1/4 Cup butter

1/4 teaspoon salt

1 Cup chopped pecans

2 teaspoons of vanilla

Cream Cheese Frosting:

8 ounce packaged of cream cheese

8 ounces of butter

1/2 pound of 10x sugar, use the whole box

1 teaspoon of vanilla

4 ounces of shredded coconut ( toasted for 10 minutes)

This cake will weigh almost 10 pounds when completed.

Be sure to use a deep 10 inch tube pan

NOW LETS MAKE THE CAKE!

The Cake:

In a mixing bowl, blend oil and sugar. In another bowl Combine flour, baking powder, cinnamon, baking soda and salt. Sift half of the dry ingredients into the oil/sugar mixture. Blend. Sift the remaining dry ingredients into the oil/sugar mixture alternating with the eggs. Mix well. Stir in grated carrots, pecans and raisins. By this point you may want to use the dough hook of your mixer as this is so heavy.

In your prepared tube pan (greased and floured) put the cake batter. Bake at 325 for 1 hour and 10 minutes.

Cool upright. Separate cake from pan. Lengthwise cut the cake into 3 layers. ( cutting across the cake) Starting with the bottom layer, spread the pecan filling , in-between each layer. Now that the cake is assembled, spread the top and sides with the cream cheese frosting. Pat the sides with the coconut. 

Pecan filling:

Combine sugar and flour, gradually stir in the heavy whipping cream. Add butter and salt. Bring to a simmer. Then add pecans and vanilla. Allow to cool just a bit. This is what you will spread in-between layers of cake. 

Cream Cheese Frosting :

Soften cream cheese and add butter, then add vanilla and the 10x sugar. Beat until creamy. Spread over top and sides of cooled cake.

Oh my! I really need to make this soon!