Cook1 hr 10 mins
You have to start this the day before you plan to serve it as the Pecan Cream Filling needs refrigeration time. A great variation on the usual carrot cake as this is made in a tube pan and split into layers. I found this treasure back a few years in a cute little cookbook called "Beat This".
Pecan Cream Filling
- 354.88 ml sugar
- 59.14 ml all-purpose flour
- 3.69 ml salt
- 354.88 ml heavy cream
- 146.68 ml unsalted butter
- 295.73 ml chopped pecans, lightly toasted
- 9.85 ml vanilla extract
- 295.73 ml corn oil
- 473.18 ml sugar (preferably superfine or Baker's)
- 473.18 ml all-purpose flour
- 9.85 ml cinnamon
- 9.85 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 4 large eggs
- 946.36 ml grated carrots (about 1 pound)
- 236.59 ml chopped pecans
- 236.59 ml unsalted butter, at room temperature (2 sticks)
- 226.79 g cream cheese, at room temperature
- 453.59 g confectioners' sugar
- 4.92 ml vanilla extract
- 0.25 ml salt
- For 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 let simmer 20 to 30 minutes until golden brown, stirring occasionally.
- Cool to lukewarm.
- Stir in the pecans and vanilla.
- Let the mixture cool completely.
- Refrigerate it overnight.
- If it is too thick to spread, bring it to room temperature before using.
- For Carrot Cake: Preheat the oven to 350°F.
- Butter and flour a 10-inch tube pan.
- In a large bowl, whisk together the corn oil and the sugar.
- In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
- Sift half the dry ingredients into the oil-sugar mixture, then blend well.
- Sift in the rest of the dry ingredients while adding the eggs, one at a time.
- Mix well.
- Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
- Pour the batter into the prepared tube pan.
- Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
- Cool upright, in the pan, on a rack.
- While the cake is baking, prepare the icing.
- Icing: Cream together the butter and cream cheese until well blended and fluffy.
- Sift in the confectioners' sugar.
- Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
- Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
- Assembly: Run knife around inside of pan to loosen cake.
- Invert onto serving plate.
- With a long serrated knife, carefully split the cake into 3 horizontal layers.
- Spread the filling between the layers. (You may not need it all).
- Frost the top and sides of the cake with the icing.