Carrot Cake with Pecan Cream Filling and Cream Cheese Icing
Indulge in the ultimate dessert experience with this luxurious Carrot Cake with Pecan Cream Filling and Cream Cheese Icing! This moist and delicately spiced carrot cake is infused with warm notes of cinnamon and ginger, perfectly complemented by the crunch of chopped pecans. Layers of decadently smooth pecan cream filling add a nutty richness, while a velvety cream cheese icing ties it all together in a glorious finish. Ideal for special occasions or as a crowd-pleasing centerpiece, this cake strikes the perfect balance of sweetness, texture, and flavor. Garnished with extra pecans for a final touch, this show-stopping cake will be remembered long after the last bite. Prepare and serve this carrot cake masterpiece to impress family and friends!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Salt
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar
- 1 cup Vegetable oil
- 4 Eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 0.5 cup Chopped pecans
- 16 ounces Cream cheese, softened (for filling and icing)
- 0.5 cup Butter, softened
- 4 cups Powdered sugar
- 0.5 cup Heavy cream (for pecan filling)
- 0.75 cup Chopped pecans (for filling)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or two 9-inch pans.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt. Set aside.
In a separate bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated carrots and chopped pecans.
Divide the batter evenly among the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the pecan cream filling: In a small saucepan, combine 8 ounces of cream cheese, heavy cream, and 0.75 cup of chopped pecans over low heat. Stir until smooth. Let cool before use.
For the cream cheese icing: In a large bowl, beat the remaining cream cheese and softened butter until smooth. Gradually add the powdered sugar, mixing until creamy and well combined.
Assemble the cake: Place the first cake layer on a serving plate. Spread a thick layer of pecan cream filling on top, then place the second cake layer over it. If using three layers, repeat with an additional layer of filling and cake.
Frost the entire cake with the cream cheese icing, spreading evenly over the top and sides.
Garnish with extra chopped pecans if desired. Chill the cake for 1-2 hours before serving for best results.
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 78.3 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 239 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.
