Moist Carrot Cake with Pecan Cream Cheese Frosting

Instructions

1. 1

   Preheat oven to 350°F. In a saucepan, combine sugar, flour, and salt. Stir in heavy cream and butter. Cook and stir over medium heat until butter is melted and mixture comes to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Stir in chopped pecans and vanilla. Allow to cool.

2. 2

   In a large bowl, beat the canola oil and sugar until well blended. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients alternately with the eggs, beating well after each addition. Fold in the shredded carrots, raisins, and chopped pecans.

3. 3

   Divide the batter evenly between 3 greased and floured 9-inch round baking pans. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

4. 4

   For the frosting, in a small bowl, beat the softened butter, cream cheese, and vanilla until fluffy. Gradually beat in the confectioners' sugar until smooth. Spread the frosting between the cake layers, on the sides, and on the top of the cake. Refrigerate the cake for at least 30 minutes before serving.