Carrot Cake With Pecan Cream Filling and Cream Cheese Icing
"You have to start this the day before you plan to serve it as the Pecan Cream Filling needs refrigeration time. A great variation on the usual carrot cake as this is made in a tube pan and split into layers. I found this treasure back a few years in a cute little cookbook called "Beat This"...."
INGREDIENTS
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1 1/2 cups sugar
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1/4 cup all-purpose flour
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3/4 teaspoon salt
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1 1/2 cups heavy cream
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5/8 cup unsalted butter
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1 1/4 cups chopped pecans, lightly toasted
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2 teaspoons vanilla extract
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1 1/4 cups corn oil
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2 cups sugar (preferably superfine or Baker's)
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2 cups all-purpose flour
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2 teaspoons cinnamon
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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4 large eggs
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4 cups grated carrots (about 1 pound)
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1 cup chopped pecans
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1 cup unsalted butter, at room temperature (2 sticks)
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8 ounces cream cheese, at room temperature
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1 lb confectioners' sugar
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1 teaspoon vanilla extract
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1 pinch salt
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Just A Pinch Sweepstakes