Carrot Layer Cake

Ingredients
1 cup sugar
2 tablespoons allpurpose flour
14 teaspoon salt
1 cup heavy whipping cream
12 cup butter
1 cup chopped pecans
1 teaspoon vanilla extract
cake
114 cups canola oil
2 cups sugar
2 cups allpurpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs room temperature
4 cups finely shredded carrots
1 cup raisins
1 cup chopped pecans
frosting
34 cup butter softened
6 ounces cream cheese softened
1 teaspoon vanilla extract
3 cups confectioners sugar

Directions
Preheat oven to 350. In a large heavy saucepan combine sugar flour and salt. Stir in cream add butter. Cook and stir over medium heat until butter is melted bring to a boil. Reduce heat. Simmer uncovered for 30 minutes stirring occasionally. Stir in nuts and vanilla. Cool.
In a large bowl beat oil and sugar until well blended. In another bowl whisk flour cinnamon baking powder baking soda and salt add to creamed mixture alternately with eggs beating well after each addition. Stir in carrots raisins and nuts.

Pour into 3 greased and floured 9in. round baking pans. Bake until a toothpick inserted in center comes out clean 3540 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting in a small bowl beat butter cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost side and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.
Nutrition Facts
1 piece 641 calories 41g fat 14g saturated fat 94mg cholesterol 405mg sodium 68g carbohydrate 53g sugars 3g fiber 5g protein.