1 1/4 cups corn oil
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups carrots, grated (about a 1 LB. bag)
1 cup pecans, chopped
1 cup raisins
1/2 cup mini chocolate chips
Preheat the oven to 350 degrees F. Have ready a greased and floured 10″ tube pan. In a large bowl, whisk together the oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and the salt. Sift half of the dry ingredients into the sugar/oil mixture and blend.
Alternately sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, chocolate chips and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright in the pan on a cooling rack.
If you are not using the cake that day, it can be removed from the pan, wrapped securely in plastic wrap and frozen or (stored at room temperature if using the next day).
4 oz. unsalted butter, softened
4 oz. Criso shortening
8 oz. cream cheese, softened
1 LB. box of confectioner’s sugar (note: if the weather is very hot &/or humid try using King Arthur Flour
Company’s “Non-Melting” confectioner’s sugar)
1 teaspoon vanilla
Cream the butter and shortening together well. Add the cream cheese and beat until well blended. Sift in the sugar and add the vanilla. (If using regular 10x confectioner’s sugar and it seems a little too soft to spread, chill a bit, then spread.) If you are not using this frosting immediately, refrigerate and then bring to a spreadable temperature before using.
Carefully split the cake into 3 horizontal layers with a cake knife or other long, serrated knife. Spread the cream cheese frosting between layers and over top and sides of cake.