Carrot Cake - Sept's Recipe of the Month

Back in the swing - here's September's Recipe of the Month, an easy yet delectable doctored Carrot Cake made utterly decadent with classic (uber artery-clogging) filling & frosting:

Doctored CARROT CAKE
1 box of carrot cake mix (far & away, I prefer Betty Crocker to any other)
1 stick of butter, room temperature
3 eggs (out of fridge 15-30 minutes)
3/4 cup of milk
1 tsp vanilla
1/2 cup of raisins
1 small can of crushed pineapples with juice thoroughly drained off
a handful of flaked/shredded coconut
1/2 cup of pecans (or omit the nuts & add another handful of coconut)

Mix the cake mix, butter, eggs, milk and vanilla for about 2 mins. Gently fold in remaining ingredients just until fully blended. Bake according to box instructions.

PECAN CREAM FILLING
1-1/2 cups sugar
1/4 cup flour
3/4 tsp. salt
1-1/2 cups heavy cream
3/4 cup unsalted butter (premium, please; NEVER margarine)
1-1/4 cups chopped pecans (or substitute coconut)
2 tsp. vanilla

In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. 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. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

CREAM CHEESE FROSTING
8 oz. soft unsalted butter, room temperature (remember - never margarine!)
8 oz. premium cream cheese, softened (NOT soft or whipped cream cheese)
1 box (1 lb.) powdered sugar
1 tsp. vanilla extract

Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room temperature before spreading.

Please note - with filling & frosting, using the best possible ingredients really does make a difference between okay & WOW. Your decision.

Assembly:
Preheat oven to 300°F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. s. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake.

My John LOVES these - have to make sure he doesn't decimate the ones I bake for my ANC Deevsters or Bryn Athyn College!!


TIPS:
CHEATER'S FROSTING: If in a pinch, can ice with a container of Betty Crocker's Cream Cheese frosting (the only brand I've tried that somewhat resembles homemade; others taste like high-grade vanilla). Have at least two cans, as you want to be generous with your filling. If you are doing shells along the top and/or bottom, will need a 3rd container. Good for shells, not for more detailed decoration.

IF YOU'RE MAKING CUPCAKES: The batter doesn't rise as much as regular batter, due to the additional ingredients; the first time you make the recipe, bake one (1) cupcake to get a feel for how much to fill each cupcake tin.

CUTE CARROT DECORATION, especially good with cupcakes: Tint some frosting deep orange, some green. Pipe a shell heart with the orange, with some green "leaves" coming out from the top.

In case you didn't know, coconut isn't actually a nut; it can usually be eaten by people with nut allergies!