Carrot Cake With a Pecan Cream Filling
Indulge in the rich, delightful experience of creating a scrumptious Carrot Cake With a Pecan Cream Filling, an elegant dessert that combines the moistness of freshly grated carrots with the nutty flavor of pecans, all enhanced by a luscious cream filling. This recipe, perfect for any occasion, encourages you to share the joy of baking and satisfying the sweet tooth of friends and family.
Recipe Overview
| Attribute | Details |
|---|---|
| Name | Carrot Cake With a Pecan Cream Filling |
| Cook Time | 1 hour 10 minutes |
| Prep Time | 48 hours |
| Total Time | 49 hours 10 minutes |
| Description | Make and share this delightful Carrot Cake with a Pecan Cream Filling recipe from lovewithrecipes.com. |
| Recipe Category | Dessert |
| Servings | 12 servings |
| Calories | 1250 calories per serving |
| Aggregated Rating | 4 out of 5 stars |
| Review Count | 3 reviews |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Total Fat | 83.9 g |
| Saturated Fat | 32.8 g |
| Cholesterol | 203.2 mg |
| Sodium | 638 mg |
| Total Carbohydrates | 122.3 g |
| Dietary Fiber | 3.8 g |
| Sugars | 98.2 g |
| Protein | 9.1 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 ½ cups | Sugar |
| ¼ cup | Flour |
| ¾ teaspoon | Salt |
| 1 ½ cups | Heavy cream |
| ¾ cup | Unsalted butter |
| 1 ¼ cups | Pecans (chopped) |
| 2 teaspoons | Vanilla extract |
| 1 ¼ cups | Flour |
| 2 teaspoons | Cinnamon |
| 2 teaspoons | Baking powder |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Salt |
| 4 large eggs | Eggs |
| 4 cups | Carrots (grated) |
| 1 cup | Pecans (for garnish) |
| 1 cup | Unsalted butter (for icing) |
| 8 oz | Cream cheese |
| 1 ½ cups | Icing sugar |
| 2 teaspoons | Vanilla extract (for icing) |
| 1 teaspoon | Salt (for icing) |
Instructions
Preparing the Pecan Cream Filling
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Start the Night Before: Begin by making the Pecan Cream Filling a day before you plan to bake the cake, ensuring a well-developed flavor.
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Combine the Dry Ingredients: In a heavy saucepan, blend together the sugar, flour, and salt until evenly mixed.
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Add the Cream: Gradually stir in the heavy cream, ensuring there are no lumps in your mixture.
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Incorporate the Butter: Add the unsalted butter to the saucepan, stirring continuously.
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Cook Over Low Heat: Set the saucepan over low heat and cook the mixture, stirring gently until the butter has melted completely. Allow the mixture to simmer for about 20 to 30 minutes, stirring occasionally until it turns a golden brown.
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Cool the Mixture: Once it reaches the desired color, remove the saucepan from the heat and let it cool until lukewarm.
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Final Touches: Stir in the chopped pecans and vanilla extract, then allow the filling to cool completely before refrigerating it overnight. If the filling is too thick for spreading, let it come to room temperature before using.
Baking the Carrot Cake
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Preheat the Oven: Preheat your oven to 350°F (175°C).
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Prepare the Pan: Grease and flour a 10-inch tube pan thoroughly to prevent the cake from sticking.
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Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil and sugar until well combined.
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Prepare the Dry Ingredients: In a separate bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt to aerate the mixture.
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Combine Wet and Dry Ingredients: Gradually add half of the dry ingredient mixture into the bowl with the oil and sugar, blending until smooth.
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Incorporate Remaining Dry Ingredients: Sift in the remaining dry ingredients, adding the eggs one at a time while mixing thoroughly after each addition to ensure a uniform batter.
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Fold in Carrots and Pecans: Gently fold in the grated carrots and chopped pecans, ensuring they are evenly distributed throughout the batter.
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Bake: Pour the batter into the prepared tube pan and bake for 70 minutes, or until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
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Cool the Cake: Once baked, allow the cake to cool in the pan on a cooling rack for about 20 minutes.
Making the Icing
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Cream the Butter and Cream Cheese: In a mixing bowl, cream together the unsalted butter and cream cheese until they are well blended and fluffy.
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Add the Icing Sugar: Sift in the icing sugar, continuing to beat until the mixture is smooth and well combined.
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Flavor the Icing: Beat in the vanilla extract and salt until the icing is light and fluffy. If the icing is too soft, chill it for a few minutes in the refrigerator to firm it up.
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Prepare for Assembly: You can also prepare the icing in advance; if doing so, remember to bring it back to room temperature before using.
Assembling the Cake
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Loosen the Cake: Using a spatula, carefully run it around the edges of the pan to loosen the cake from the sides.
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Invert the Cake: Gently invert the cake onto a serving platter, taking care not to break it.
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Layer the Cake: With a long serrated knife, slice the cake horizontally into three equal layers.
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Add the Pecan Cream Filling: Spread half of the Pecan Cream Filling between each of the layers, ensuring an even distribution.
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Ice the Cake: Generously ice the sides and top of the cake with the prepared icing, smoothing it out with a spatula for a beautiful finish.
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Garnish: If desired, sprinkle additional chopped pecans on top of the cake for an extra touch of elegance.
Enjoying Your Creation
Once your Carrot Cake With a Pecan Cream Filling is beautifully assembled, it is time to share your delightful creation with family and friends. This cake is perfect for celebrations, gatherings, or simply as a treat for yourself. Enjoy each moist, flavorful bite, knowing you’ve crafted something truly special.
Indulge in the comforting blend of spices, the crunch of pecans, and the sweetness of the cream filling that makes this dessert a standout at any event. Share the love of baking with those you cherish, creating memories that will last long after the last slice is enjoyed.
