Recipe: Carrot Whipped Cream Cake [edit]

Step 1

Preheat oven to 350 degrees. Sift flour with baking powder, soda, cinnamon and salt. Grease well and flour 3 (9" x 1 1/2") round layer cake pans.

Step 2

In large mixing bowl with electric mixer at medium speed beat granulated sugar, salad oil and eggs until well blended, about 2 minutes. Add carrot; mix well.

Step 3

At low speed, gradually add flour mixture, beating just until well combined. Batter will be thin. Pour batter into prepared pans, dividing evenly. Bake 30 to 35 minutes.

Step 4

Cool in pans 10 minutes. Remove and cool on racks.

Step 5

Make Whipped Cream frosting. In medium bowl whip cream with confectioners' sugar and vanilla until stiff. Refrigerate if not using at once.

Step 6

Put layers together with Whipped Cream Frosting 3/4 cup for each layer. Frost side and top (if desired, decorate edge and bottom using a pastry bag with numbered 6 star tip.) Arrange pecan halves on top. Refrigerate 1 hour before serving.