Carrot Cake With Pecan Cream Filling and Cream Cheese Icing
🕒 Cook Time: 1 hour 10 minutes
🕒 Prep Time: 25 minutes
🕒 Total Time: 1 hour 35 minutes
👩🍳 Description:
This delightful variation on traditional carrot cake is sure to become a family favorite. Made in a tube pan and split into layers, it boasts a luscious Pecan Cream Filling that adds a delightful twist to the classic recipe. Perfect for potlucks, weeknight desserts, or any special occasion, this cake is a true crowd-pleaser. Originating from the charming cookbook “Beat This,” it’s a treasure worth savoring.
🥧 Recipe Category: Dessert
🔑 Keywords: Fruit, Nuts, Low Protein, Potluck, Weeknight, Oven, < 4 Hours
Ingredients:
| For Pecan Cream Filling | |
|---|---|
| 1 1/2 cups sugar | 1 1/4 cups all-purpose flour |
| 1/4 teaspoon salt | 3/4 cup heavy cream |
| 1 1/2 tablespoons unsalted butter | 5/8 cup pecans |
| 1 1/4 teaspoons vanilla extract |
| For Carrot Cake | |
|---|---|
| 2 cups sugar | 1 1/4 cups all-purpose flour |
| 1 1/2 cups corn oil | 2 teaspoons cinnamon |
| 1 teaspoon salt | 2 teaspoons baking powder |
| 1 teaspoon baking soda | 2 large eggs |
| 2 cups grated carrots | 2/3 cup chopped pecans |
| For Cream Cheese Icing | |
|---|---|
| 1 cup unsalted butter | 8 oz cream cheese |
| 1 lb confectioners’ sugar | 1 teaspoon vanilla extract |
| 1/4 teaspoon salt |
Instructions:
For Pecan Cream Filling:
- A day before making the cake, blend sugar, flour, and salt in a heavy saucepan.
- Gradually stir in the cream and add the butter.
- Cook and stir over low heat until the butter melts, then simmer for 20 to 30 minutes until golden brown, stirring occasionally.
- Cool to lukewarm, then stir in the pecans and vanilla.
- Let the mixture cool completely and refrigerate it overnight.
- If too thick to spread, bring it to room temperature before using.
For Carrot Cake:
- Preheat the oven to 350°F and butter and flour a 10-inch tube pan.
- In a large bowl, whisk together corn oil and sugar.
- In another bowl, sift together 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, and mix well.
- Add the carrots and pecans, mixing again. (Feel free to add raisins if desired).
- 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.
- Cool upright, in the pan, on a rack.
For Cream Cheese Icing:
- Cream together the butter and cream cheese until well blended and fluffy.
- Sift in the confectioners’ sugar and cream again.
- Beat in the vanilla and salt. If the icing is too soft to spread, chill for a few minutes.
- Refrigerate if not using immediately, but bring back to room temperature before using.
Assembly:
- Run a knife around the inside of the pan to loosen the cake, then invert it onto a serving plate.
- Carefully split the cake into 3 horizontal layers using a long serrated knife.
- Spread the Pecan Cream Filling between the layers (you may not need it all).
- Frost the top and sides of the cake with the Cream Cheese Icing.
Enjoy this decadent Carrot Cake with Pecan Cream Filling and Cream Cheese Icing, a delightful treat that’s perfect for any occasion!
