Commissary Carrot Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: stalkerkitty
List of Ingredients
Pecan Cream Filling
1 1/2 c. sugar
1/4 c. flour
3/4 tsp. salt
1 1/2 c. heavy cream
6 oz. (3/4 c.) unsalted butter
1 1/4 c. chopped pecans
2 t. vanilla
Carrot Cake
1 1/4 c. corn oil
2 c. sugar
2 c. flour
2 tsp. cinnamon
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 eggs
4 c. (1 lb. bag) grated carrots
1 c. chopped pecans
1 c. raisins
Cream Cheese Frosting
8 oz. unsalted butter, softened
8 oz. cream cheese, softened
1 1-lb. box of powdered sugar
1 tsp. vanilla
Topping
1 1/2 c. (4 oz.) sweetened coconut, shredded Recipe
Pecan Cream Filling: In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 mins until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in pecans and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
Carrot Cake: Preheat oven to 350 degrees. Have ready a greased and floured 10-inch tube cake pan. In a large bowl, wisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda, and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack. If you are not assembling the cake that day, it can be removed from the pan, wrapped in plastic and stored at room temperature.
Cream Cheese Frosting: Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room temperature before spreading.
Assembly: Preheat the oven to 300 degrees. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. Loose the cake and invert it onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers (I only do two layers). Spread the filling between the layers. Reassemble the cake. Spread the frosting over top and sides. Pat the coconut onto the sides of the cake.
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