Prep 30 mins
Cook 50 mins
This recipe is from "FiftyFive Restaurant Group - Their Chefs and Recipes" cookbook back in the 80's - a small chain of casual upscale eateries in and around Columbus, Ohio. Most the the ten locations have now closed, unfortunately. This cake is rich, decadent, sure to impress, and well worth the inch it's going to add to the waistline!
- 1 1⁄4 cups vegetable oil
- 2 1⁄2 cups granulated sugar
- 2 3⁄4 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 3 cups fresh carrots, grated
- 1 cup pecan pieces
- 1 cup raisins
- 1 cup canned crushed pineapple
Pecan Caramel Filling
- 1 cup sugar
- 2 tablespoons flour
- 1⁄4 teaspoon salt
- 1 cup heavy cream
- 1⁄2 cup unsalted butter, diced and softened
- 1 cup pecan pieces
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 1⁄2 lb unsalted butter, softened to room temperature
- 1⁄2 lb cream cheese, softened to room temperature
- 1 lb confectioners' sugar
- 2 teaspoons vanilla extract
- Prepare Cake:.
- Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
- Mix all dry ingredients together.
- Add eggs to oil and sugar mixture; mix.
- Add dry ingredients and mix.
- Add the carrots, pecans, raisins and crushed pineapple. Fold together.
- Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
- Divide the batter evenly between the cake pans.
- Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
- Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
- Prepare Filling:.
- Place sugar, flour and salt in saucepan. Mix until well combined.
- Gradually stir heavy cream into dry ingredients. Add butter and stir.
- Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
- Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
- Refrigerate until needed.
- Prepare Frosting:.
- Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
- Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
- Hold at room temperature - do not refrigerate.
- Assemble your creation:.
- Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
- Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
- Top with the third layer. Use a spatula to remove any excess filling from around the edges.
- Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
- Refrigerate at least 2 hours before slicing.
- Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
- Place onto plates and serve immediately.
I made this. My family was absolutely nuts about it--despite the presence "icky" pecans. Most, delicious, and a definite keeper recipe.
I used to own a restaurant and made this cake for the menu for years. It is truly the best carrot cake. I misplaced my recipe - in storage somewhere - so I set out to find it on the Internet. It is not as popular as the standard carrot cake but this is so much better. I'm glad to have found it and I know it will be excellent. From memory, I made the filling and let it set out at room temperature for 4 to 6 hours. Also, I added shredded coconut to the filling and I will again when I make this cake for a friend's birthday next week. Since 10" pans are used I find the cake serves more than 10 persons. I recall getting 16 pieces out of the recipe since it is so dense and rich. You will not go wrong with this cake when you want to impress!
Hello everyone. I made the cake. My mom always made a 24 Karat Carrot cake, all the while I grew up, and our family raved about hers, and only wanted hers. Well my own mom says this recipe is really good and comes super close. I took it over my uncle's house for Christmas, and I almost came home with none, because people wanted to take some home. I followed the recipe to the "t." The only thing I found that I needed to adjust was that I had to turn up the oven to 325 degrees, because it took too long for me at 300 degrees. Make sure if you make it you use a large enough pan, or you'll need to make another cake. I used a square PYREX pan, and had enough mix to make two. I did not layer mine because I did not have time. I made the other cake just a moment ago. I too skipped the Pecan topping/frosting/filling and opted instead for the classic cream cheese frosting. I found the cream cheese frosting recipe at www.finecooking.com, from their classic carrot cake, if I recall correctly. The frosting is good, and it received high ratings! I am not one to promote one site over the other, I just want what tastes good. So to whomever put this recipe out, if you would prefer I not give reference to other food websites, please feel free to email me and let me know, and I will not do that. I just wanted the next "chef" to have the option that I had. Thank you for this recipe.