Recipe by Ladyshay
The cake itself is delicious; the pecan filling is sublime!!
Top Review by Mrs. Flick
This is the same recipe as my "The Prospect's Carrot Cake" with the exception that I have tweaked it just a bit by using less sugar in parts of the recipe. It is an excellent recipe all the same!
Pecan Cream Filling
- 1 1⁄2 cups sugar
- 1⁄4 cup flour
- 3⁄4 teaspoon salt
- 1 1⁄2 cups heavy cream
- 3⁄4 cup unsalted butter
- 1 1⁄4 cups pecans, chopped and lightly toasted
- 2 teaspoons vanilla extract
- 1 1⁄4 cups corn oil
- 2 cups sugar (preferably superfine)
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 4 cups carrots, grated (about 1 lb)
- 1 cup chopped pecans
- 1 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 (1 lb) box icing sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Directions See How It's Made
- Pecan Cream Filling: A day before you make the cake, blend the sugar flour and salt in a heavy saucepan.
- Gradually stir in the cream.
- Add the butter.
- Cook and stir the mixture over low heat until the butter has melted, then simmer for 20-30 minutes until golden brown, stirring occasionally.
- Cool until lukewarm.
- Add the pecans and the vanilla, stir and let cool completely.
- Refrigerate overnight.
- If the filling is too thick to spread, bring to room temperature.
- Carrot Cake:.
- Preheat the oven to 350°F.
- Grease and flour a 10-inch tube pan.
- In a large bowl, whisk together the oil and the sugar.
- In another bowl, sift together the flour, cinnamon, baking soda, baking powder and salt.
- Add half of the dry ingredients into the oil and sugar, blending well.
- Sift in the rest of the dry ingredients while adding the eggs, one at a time. Mix well.
- Stir in the pecans and the carrots.
- Pour the batter into the prepared pan and bake for 70 minutes, or until the cake pulls away from the sides of the pan.
- Cool in the pan on a cooling rack.
- While it is cooling, prepare the icing.
- Icing: Cream the butter and cream cheese until well blended and fluffy.
- Sift in the icing sugar and cream again.
- Beat in the vanilla and the salt.
- If the icing is too soft to spread, chill it for a few minutes.
- You can always prepare the icing ahead of time and keep it chilled.
- Remember to bring it back to room temperature if you do, though.
- Assembly: Run a spatula around the pan to loosen the cake.
- Invert the cake onto a serving platter.
- With a long serrated knife, gently cut the cake into 3 layers.
- Spread half of the Pecan Cream filling in between each layer.
- Ice the sides and top generously.