Carrot Cake With Pecan Cream Filling and Cream Cheese Icing Recipe

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Carrot Cake With Pecan Cream Filling and Cream Cheese Icing
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Ingredients
22
Count
Nutrition
1271
Calories
Total time
26
Minutes
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Ingredients:

Directions:

  1. For 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 let simmer 20 to 30 minutes until golden brown, stirring occasionally.
  5. Cool to lukewarm.
  6. Stir in the pecans and vanilla.
  7. Let the mixture cool completely.
  8. Refrigerate it overnight.
  9. If it is too thick to spread, bring it to room temperature before using.
  10. For Carrot Cake: Preheat the oven to 350°F.
  11. Butter and flour a 10-inch tube pan.
  12. In a large bowl, whisk together the corn oil and the sugar.
  13. In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
  14. Sift half the dry ingredients into the oil-sugar mixture, then blend well.
  15. Sift in the rest of the dry ingredients while adding the eggs, one at a time.
  16. Mix well.
  17. Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
  18. Pour the batter into the prepared tube pan.
  19. Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
  20. Cool upright, in the pan, on a rack.
  21. While the cake is baking, prepare the icing.
  22. Icing: Cream together the butter and cream cheese until well blended and fluffy.
  23. Sift in the confectioners' sugar.
  24. Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
  25. Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
  26. Assembly: Run knife around inside of pan to loosen cake.
  27. Invert onto serving plate.
  28. With a long serrated knife, carefully split the cake into 3 horizontal layers.
  29. Spread the filling between the layers. (You may not need it all).
  30. Frost the top and sides of the cake with the icing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1271.41 Kcal (5323 kJ)
Calories from fat 855.17 Kcal
% Daily Value*
Total Fat 95.02g 146%
Cholesterol 169.63mg 57%
Sodium 574.47mg 24%
Potassium 490.96mg 10%
Total Carbs 102.85g 34%
Sugars 75.71g 303%
Dietary Fiber 6.08g 24%
Protein 11.08g 22%
Vitamin C 2.9mg 5%
Vitamin A 0.7mg 23%
Iron 2mg 11%
Calcium 134.1mg 13%
Amount Per 100 g
Calories 443.44 Kcal (1857 kJ)
Calories from fat 298.27 Kcal
% Daily Value*
Total Fat 33.14g 146%
Cholesterol 59.16mg 57%
Sodium 200.36mg 24%
Potassium 171.24mg 10%
Total Carbs 35.87g 34%
Sugars 26.41g 303%
Dietary Fiber 2.12g 24%
Protein 3.87g 22%
Vitamin C 1mg 5%
Vitamin A 0.2mg 23%
Iron 0.7mg 11%
Calcium 46.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.5
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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