Recipe

The Frog Commissary Carrot Cake Recipe

	Recipediva / All my dishes 1 year, 3 months ago This is a recipe from one of our top places in Philly The Frog Commissary that has closed down. BUT my other carrot cake that is posted by far is my favorite . AND my Carrotcake Cheesecake. This is delicious too. I have the Frog Commissary cookbook if anyone wants a recipe from it.... More Prep:60m Cook:70m Servings:8	Recipediva
	commissary carrot cake

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Ingredients

1-1/4 cups corn oil

2 cups sugar

2 cups flour

2 tsp. cinnamon

2 tsp. baking powder

1 tsp. salt

4 eggs

4 cups grated carrots

1 cup chopped pecans

1 cup raisins

Pecan Cream Filling:

1-1/2 cups sugar

1/4 cup flour

3/4 tsp. salt

1-1/2 cups heavy cream

3/4 cup unsalted butter

1-1/4 cups chopped pecans

2 tsp. vanilla

Cream Cheese Frosting:

8 oz. soft unsalted butter

8 oz. soft cream cheese

1 box (1 lb.) powdered sugar

1 tsp. vanilla extract

Assembly:

1-1/2 cups shredded, sweetened coconut

Directions

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.