Carrot Cake With Pecan Cream Filling and Cream Cheese Icing

Recipe by SharleneW
READY IN: 1hr 35mins




  • 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.