Carrot Cake With A Pecan Cream Filling
The cake itself is delicious; the pecan filling is sublime!!!
Steps
Pecan cream filling: a day before you make the cake , blend the sugar flour and salt in a heavy saucepan.
Gradually stir in the cream.
Add the butter.
Cook and stir the mixture over low heat until the butter has melted , then simmer for 20-30 minutes until golden brown , stirring occasionally.
Cool until lukewarm.
Add the pecans and the vanilla , stir and let cool completely.
Refrigerate overnight.
If the filling is too thick to spread , bring to room temperature.
Carrot cake:.
Preheat the oven to 350f.
Grease and flour a 10-inch tube pan.
In a large bowl , whisk together the oil and the sugar.
In another bowl , sift together the flour , cinnamon , baking soda , baking powder and salt.
Add half of the dry ingredients into the oil and sugar , blending well.
Sift in the rest of the dry ingredients while adding the eggs , one at a time.
Mix well.
Stir in the pecans and the carrots.
Pour the batter into the prepared pan and bake for 70 minutes , or until the cake pulls a.
Ingredients
sugar, flour, salt, heavy cream, unsalted butter, pecans, vanilla extract, corn oil, cinnamon, baking powder, baking soda, eggs, carrots, cream cheese, icing sugar