← All recipes

Carrot 58

Carrot 58 is built on Sugar, Flour, Salt, Heavy Cream, and Unsalted Butter. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/4 cup
• 3/4 tsp
• 1 1/2 cup
• 6 oz
• 2 tsp
• 1 1/4 cup
• 2 cup
• 2 cup
• 2 tsp
• 2 tsp
• 1 tsp
• 4 cup
• 8 oz
• 8 oz
• 1 lb
• 1 tsp

Method (preview)

1. 1

   In a heavy saucepan, blend well the flour, sugar and salt.

2. 2

   Gradually stir in the cream.

3. 3

   Add the butter.

4. 4

   Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally.

5. 5

   Cool to lukewarm.

6. 6

   Stir in the nuts and vanilla.

7. 7

   Let cool and refrigerate, preferably overnight.

8. 8

   If too thick to spread, bring to room temperature before using.

9. 9

   Preheat oven to 350F.

10. 10

    Have ready a greased and floured 10" tube cake pan.

11. 11

    In a large bowl, whisk together the corn oil and sugar.

12. 12

    Sift together the flour, cinnamon, baking powder, baking soda and salt.

13. 13

    Sift half the dry ingredients into the sugar-oil mixture and blend.

14. 14

    Combine well.

15. 15

    Add the carrots, raisins, and pecans.

16. 16

    Pour into the prepared tube pan and bake for 70 minutes.

17. 17

    Cool upright on a cooling rack If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.

18. 18

    Cream the butter well. Add the cream cheese and beat until blended.

19. 19

    Sift in the sugar and add the vanilla.

20. 20

    If it is too soft to spread, chill a bit.

21. 21

    Chill if not using immediately, but bring to room temperature before spreading.

22. 22

    Preheat oven to 300 F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly.

23. 23

    Toss the coconut occasionally while it is baking so that it browns evenly.

24. 24

    Cool completely.

25. 25

    Have the filling and the frosting at a spreadable consistency.

26. 26

    Spread the filling between the layers.

27. 27

    Spread the frosting over the top and sides.

28. 28

    Pat the coconut onto the sides of the cake.

29. 29

    If desired, save 1/2 cup of the frosting and color half with green food coloring and half with orange, and pipe on the top to form little carrots.