How to make it

  • 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°F.
  • Have ready a greased and floured 10" tube cake pan.
  • In a large bowl, wisk 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 are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.
  • 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 too soft to spread, chill a bit.
  • Chill if not using immediately, but bring to room temperature 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 spread able consistency. Loosen the cake in it's 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.

Reviews & Comments 3

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  • cocasta 3 years ago
    I need to try this one, but I'm curious about your favorite carrot cake recipe that you mentioned. I cannot find it among your posts. Could you please direct me to it? THANKS a million!
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    " It was excellent "
    PixieG ate it and said...
    I use to work @ the Commisary on Sansom St. in Philly starting in '83!! I recently misplaced my Frog Commisary Cookbook & cannot tell you how delighted I was to find this recipe on your site!! Thank you-thank you!!! This is w/out a doubt THE BEST carrot cake recipe EVER!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    andygramm ate it and said...
    So rich and creamy...my whole family begs for this cake yearly. I am finally sharing the receipe with them :)
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  • katiegal 4 years ago
    This recipe sounds delicious, Will try it this afternoon, and let you know how delicious it is
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  • jaie 6 years ago
    You can ship this to me for my b-day sis!!!
    Was this review helpful? Yes Flag

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