Carrot Cake With Pecan Cream Filling and Cream Cheese Icing
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Carrot Cake With Pecan Cream Filling and Cream Cheese Icing
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large mixing bowl, combine the grated carrots, flour, baking powder, baking soda, cinnamon, and salt.
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In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients and mix until well combined. Stir in the chopped pecans.
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Divide the batter evenly between the prepared cake pans and smooth the tops.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
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In a mixing bowl, beat together the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
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Place one cake layer on a serving plate and spread a layer of the cream cheese icing on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining icing.
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Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
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Slice and serve the carrot cake with pecan cream filling and cream cheese icing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 58g20%
- Sugars 38g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
