Carrot Cake with a Pecan Cream Filling
Indulge in the irresistible flavors of this moist and spiced Carrot Cake with a Pecan Cream Filling—a show-stopping dessert perfect for any celebration or special occasion. This two-layer cake combines the natural sweetness of freshly grated carrots and crushed pineapple with the warmth of cinnamon and nutmeg, while chopped pecans add just the right amount of crunch. The pièce de résistance is the decadent, creamy filling made with smooth cream cheese, buttery pecans, and a hint of vanilla, which ties the ensemble together beautifully. Easy to prepare and visually stunning, this homemade carrot cake is topped with a velvety layer of pecan cream and can be garnished with extra pecans for added flair. Whether you’re hosting a party or simply treating yourself, this carrot cake recipe promises a slice of homemade perfection in every bite. Keywords: carrot cake with cream cheese filling, pecan cream cake, homemade carrot cake recipe, easy carrot cake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 cup Vegetable oil
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 0.75 cup Crushed pineapple (drained)
- 0.5 cup Pecans (chopped)
- 8 ounces Cream cheese
- 4 tablespoons Unsalted butter (softened)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for filling)
- 0.75 cup Chopped pecans (for filling)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well combined.
Add the eggs, one at a time, to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots, drained pineapple, and chopped pecans until evenly distributed.
Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the pecan cream filling, beat the cream cheese and softened butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, beating until fully incorporated and fluffy.
Mix in the vanilla extract and chopped pecans until evenly combined.
Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of pecan cream filling over the top.
Place the second layer on top and spread the remaining filling over the entire cake, or just on top as desired.
Decorate with additional chopped pecans or carrot decorations, if desired, before serving.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 463 mg | 20% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 68.8 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
