Carrot Cake With a Pecan Cream Filling

“The cake itself is delicious; the pecan filling is sublime!!”
49hrs 10mins

Ingredients Nutrition


  1. Pecan Cream Filling: A day before you make the cake, blend the sugar flour and salt in a heavy saucepan.
  2. Gradually stir in the cream.
  3. Add the butter.
  4. Cook and stir the mixture over low heat until the butter has melted, then simmer for 20-30 minutes until golden brown, stirring occasionally.
  5. Cool until lukewarm.
  6. Add the pecans and the vanilla, stir and let cool completely.
  7. Refrigerate overnight.
  8. If the filling is too thick to spread, bring to room temperature.
  9. Carrot Cake:.
  10. Preheat the oven to 350°F.
  11. Grease and flour a 10-inch tube pan.
  12. In a large bowl, whisk together the oil and the sugar.
  13. In another bowl, sift together the flour, cinnamon, baking soda, baking powder and salt.
  14. Add half of the dry ingredients into the oil and sugar, blending well.
  15. Sift in the rest of the dry ingredients while adding the eggs, one at a time. Mix well.
  16. Stir in the pecans and the carrots.
  17. Pour the batter into the prepared pan and bake for 70 minutes, or until the cake pulls away from the sides of the pan.
  18. Cool in the pan on a cooling rack.
  19. While it is cooling, prepare the icing.
  20. Icing: Cream the butter and cream cheese until well blended and fluffy.
  21. Sift in the icing sugar and cream again.
  22. Beat in the vanilla and the salt.
  23. If the icing is too soft to spread, chill it for a few minutes.
  24. You can always prepare the icing ahead of time and keep it chilled.
  25. Remember to bring it back to room temperature if you do, though.
  26. Assembly: Run a spatula around the pan to loosen the cake.
  27. Invert the cake onto a serving platter.
  28. With a long serrated knife, gently cut the cake into 3 layers.
  29. Spread half of the Pecan Cream filling in between each layer.
  30. Ice the sides and top generously.

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