Carrot Cake With Pecan Cream Filling and Cream Cheese Icing

photo by Tarheel



- Ready In:
- 1hr 35mins
- Ingredients:
- 22
- Serves:
-
12
ingredients
-
Pecan Cream Filling
- 1 1⁄2 cups sugar
- 1⁄4 cup all-purpose flour
- 3⁄4 teaspoon salt
- 1 1⁄2 cups heavy cream
- 5⁄8 cup unsalted butter
- 1 1⁄4 cups chopped pecans, lightly toasted
- 2 teaspoons vanilla extract
-
Carrot Cake
- 1 1⁄4 cups corn oil
- 2 cups sugar (preferably superfine or Baker's)
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 4 cups grated carrots (about 1 pound)
- 1 cup chopped pecans
-
Icing
- 1 cup unsalted butter, at room temperature (2 sticks)
- 8 ounces cream cheese, at room temperature
- 1 lb confectioners' sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
directions
- 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.
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Reviews
-
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.
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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 ;).
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.