Carrot Cake With Pecan Cream Filling and Cream Cheese Icing
photo by Tarheel
- Ready In:
- 1hr 35mins
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
- 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
- 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
- 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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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.
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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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.