By Sharlene~W on April 24, 2002
Photo by Tarheel
Photo by Tarheel
"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"."
Serving Size: 1 (304 g)
Servings Per Recipe: 12
"This cake was great--moist, flavorful, with just the right touch of cinnamon. We also liked the icing, which wasn't cloyingly sweet but a nice complement to the cake. We'll definitely make this again!"
"The cake was fantastic! I served it to my family and then sliced it and took it to work and served it to my co-workers. (I was afraid to keep it at home for fear my husband and I would devour it.) Everyone raved about how wonderful it was. The recipe was slightly more involved than a regular carrot cake recipe because of the filling, but it was definitly worth the extra step. I did notice that the pecans and carrots sunk to the bottom of the cake, but the taste was not affected."
"This was the best cake, and the filling was great too. The frosting was too much for us, although it had good flavor, it overpowered the cake."
"I hated carrot cake all my life until I tried this recipe. I made it as a request for a friends birthday. It is fantastic."
"WOW WOW WOW! This is just awesome and oh my goodness I love the filling. I love walnuts so I used those in place of the pecans and I used 3/4 c. of oil plus a half cup of cinnamon applesauce. Next time I may substitute even more to cut down the fat. Because of the sweet filling and frosting I cut down the sugar to one cup as well. I made mine into cupcakes and they baked up in about 20 minutes! Thank you for such a wonderful recipe. ** Rosco, if you toss the carrots and nuts in a little bit of flour before mixing them in they won't sink. A little trick from Barefoot Contessa ;)."
"Terrific recipe! I adapted it to my little 'filled-cake' pans; I was worried that the praline filling consistency and/or sweetness wouldn't work out, but the cakes came out beautifully and not overly sweet. I filled shallow, round creme brulee dishes with the left over batter and topped them (in the dish) with first praline and then icing... the result is a very pretty little dessert for one or for two to share. In short, this recipe, while quite decadent, can be very easily adapted to smaller (controlled) portion sizes... the flavor is so good that if I made one cake, my husband would polish it off as soon as I left for work (a similar plight to Rosco, below, it would appear!)."