"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Carrot Cake with Pecan Cream Filling and Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Pecan Cream Filling and Cream Cheese Frosting, by , is from The Rice Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
PECAN CREAM FILLING

1 1/2 c. sugar
1/4 c. flour
3/4 tsp. salt
1 1/2 c. heavy cream
6 oz (3/4 c.) unsalted butter
1 1/4 c. chopped pecans
2 tsp. vanilla extract


CARROT CAKE

1 1/4 c. corn oil
2 c. sugar
2 c. flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
4 c. grated carrots (about a 1-pound bag)
1 c. chopped pecans
1 c. raisins


CREAM CHEESE FROSTING

8 oz. soft unsalted butter
8 oz soft cream cheese
1 1-pound box powdered sugar
1 tsp. vanilla


TOPPING

1 1/2 c. sweetened coconut




Directions:
Directions:
PECAN CREAM FILLING

In heavy saucepan, blend sugar, flour, and salt. Gradually stir in cream. Add the butter. Cook and stir over low heat until butter has melted, then let simmer 20 - 30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool completely and then refrigerate, preferrably overnight. If too thick to spread, bring to room temperature before using.


CARROT CAKE


Preheat oven to 350. Grease and flour a 10 inch tube pan. In large bowl whisk together corn oil and sugar. Sift together dry ingredients. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately sift in the rest of dry ingredients while adding the eggs one at a time. Combine well. Add the carrots, raisins and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright in the pan on a cooling rack


CREAM CHEESE FROSTING

Cream the butter well. Add the cream cheese and beat until blended. Sift in sugar and add vanilla. If too soft to spread, chill a bit.


ASSEMBLY

Preheat oven to 300. Spread coconut on a baking sheet and bake 10 - 15 minutes until it colors lightly. Toss occasionally to brown evenly. Cool completely.

Loosen cake in pan and invert onto a serving plate. With a long serrated knife, carefully split the cake into 3 horizontal layers. Spread the filling between the layers. Spread frosting over top and sides. Pat the toasted coconut onto the sides of the cake.


Personal Notes:
Personal Notes:
Assembled cake freezes well. You can substitute apples or zucchini for the carrots. Batter also works well for cupcakes, sheet cake or loaves. Leftover filling is good warmed over ice cream.

I first make this for Tim Rice's 30th birthday party. Denise had a sleigh ride and then all the family over for dinner afterwards. Happy birthday Tim.

 

 

 

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