Scrumdiddilyumptious Carrot Layer Cake

scrumdiddilyumptious (adjective) : Hugely scrumptious; extremely delicious

Okay, girls, here is the recipe you have all been waiting for!

I have been making this cake for years.

It is most requested by friends and family as their birthday cake.

Even by those who profess to not like carrot cake.

Between the layers is a caramel cream filling, which is my most favorite part!

The buttery cream cheese frosting is fluffy and heavenly!

It weighs 10 pounds!! (Seriously, I weighed it!)

Make it if you dare.

(I lowered the sugar from the original recipe.

Use butter only.)

CARROT LAYER CAKE

• FILLING:
• 3/4 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
• 1 1/3 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
• 1 cup raisins, soaked (for an hour+ in water to plump them, drain)
• 2 (4 oz.) jars carrot baby food
• 
  
  FROSTING:
• 1 cup (two sticks) butter, softened
• 2 packages (3 ounces each) cream cheese, softened
• 1 teaspoon vanilla extract
• box of confectioners' sugar

DIRECTIONS:

Filling: In a saucepan, combine sugar, flour and salt. Turn burner to medium heat. Stir in cream: add butter. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Set aside to cool.

Cake: In a large bowl, beat oil and sugar until well-blended. Combine the dry ingredients; add to the creamed mixture alternately with eggs. Stir in carrots, raisins and baby food.

Separate into three greased and floured 9-inch round pans. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Frosting: In a medium bowl, whip the butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Whip another 2 minutes.

Spread 1/2 of filling on one layer and 1/2 on another. Frost top ands sides of cake.

Store in the refrigerator.

Yield: 16-20 servings.