Prep 48 hrs
Cook 1 hr 10 mins
The cake itself is delicious; the pecan filling is sublime!!
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
- 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.
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!
Sorry, this was the first time I've ever had a cake fall flat. Maybe it just me,but I followed the recipe exactly as written. Too much oil perhaps? I will give 2 stars for the concept though,the filling recipe is intriguing. I will use that recipe with a different cake recipe, and see how it works. I have no doubt that the pecan filling will be delicious. Thanks for posting Ladyshay, and I'm sorry it didn't work for me.
If this doesn't wow your guests, I don't know what will. The pecan cream filling reminds me of german chocolate cake frosting minus the coconut and it's goooood; takes this cake over the top. If you already have a favorite carrot cake in your repertoire, slice it in thirds and fill it with this. I've never put oil in my angel food pan and I wasn't going to start with this recipe so I used my bundt cake pan; probably not ideal but workable. The batter fits well in a 10" bundt pan and the timing is still correct. This recipe would be worth the investment in it's own tube pan. The cake itself is moist and strongly textured, and those toasted pecans - perfect. No pineapple to be found in this cake, just the delightful taste of carrots and pecans. The cream cheese frosting is light and fluffy and easily worked. Truly great carrot cake, Ladyshay.