***Pecan Cream Filling*** 1 1/2 cup sugar 1/4 cup flour 3/4 teaspoon salt 1 1/2 cup heavy cream 3/4 cup unsalted butter 1 1/4 cup chopped pecans 2 teaspoons vanilla extract ***Carrot Cake*** 1 1/4 cup corn oil 2 cups sugar 2 cups flour 2 teaspoons cinnamon 2 teaspoons baking powder 1 teaspoon salt 4 eggs 4 cups grated carrots 1 cup chopped pecans 1 cup raisins ***Cream Cheese Frosting*** 8 ounces soft unsalted butter 8 ounces soft cream cheese 1 pound box of powdered sugar 1 teaspoon vanilla extract ***Assembly*** 4 ounces shredded ,sweetened coconut
Pecan cream filling In a heavy saucepan,blend well the flour,sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
Carrot Cake Preheat oven to 350=. Have ready a greased and floured 10" tube cake pan. In a large bowl Whisk together the corn oil and sugar. Sift together the flour, cinnamon,baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack If you fare not using the cake that day it can be removed from the pan,wrapped in plastic and stored at room temp.
Cheese Cream Filling Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is to soft to spread, chill a bit.Chill if not using immediately, but bring to room Temp. before spreading.
Assembly Preheat oven to 300 F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in its pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the Layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake. If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring 1/2 with orange, pipe on the top to form little carrots
This recipe makes the best carrot cake I have ever eaten. I've been making it for about 15 years, and it always gets raves. Two comments; the cake recipe is missing an ingredient, (1 tsp. baking soda), which should be incorporated with the sifted flour. The second; the pecan layer in this recipe is 3/4 of the amount of the original recipe, i.e. 2 C. whipping cream, 1 C. butter, 1 1/2 C. pecans, etc. I halved that recipe. The given recipe on this website will make an ample amount of filling, and the leftovers can be used as a topping for ice cream. Make sure you plan ahead when making this cake, it is very time consuming, but worth every minute!
Nov 4, 2006
this is an amazingly moist, decadent, and delicious cake. I've been making it for years, always to rave reviews. Do not skimp on the quality of ingredients! By the way, I've never used all of the pecan praline filling, there is so much of it but if you make the whole recipe you can put the excess on ice cream, pound cake or any of a variety of things, (I usually eat it right off the spoon!) get creative!