Moist Carrot Cake RecipeMoist carrot cake recipe from the Frog Commissary's legendary dessert menu. The filling is so unique and rich and is what makes this special cake stand apart from the others. This recipe is all over the place on the internet as most great recipes are. Full credit goes to The Commissary for this wonderful moist carrot cake.
Moist Carrot CakePecan Cream Filling
Moist Carrot Cake Recipe
Cream Cheese Frosting
For The FillingIn a heavy saucepan, blend well the sugar, flour, and salt. Gradually stir in the cream. Add the butter. cook and stir the mixture over low heat until the butter has melted, then let simmer 20-30 minutes until golden brown in color, stirring occasionally.Cool to lukewarm. Stir in the nuts and vanilla. Let cool completely and then refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.The Moist Carrot Cake RecipePreheat oven to 350 degrees. Have ready a greased and floured10 " tube pan.In a large bowl whisk together the corn oil and sugar. Stir together the flour, cinnamon, baking powder, baking soda and salt. Sift half of the dry ingredients into the bowl with the oil ans sugar 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 in the pan on a cooling rack.After the cake is cooled wrap it in plastic wrap a store it at room temperature or refrigerate until ready to use. The Cream Cheese FrostingCream the butter well. Add the cream cheese and beat until well blended. Sift in the sugar and the vanilla. If too soft, chill a little in the fridge.AssemblyPreheat the oven to 300 degrees. Spread the coconut on the baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking. Cool completely. Have the filling and frosting at spreadable consistency.Split the cake into three layers. Spread the filling in between. Spread the frosting over the top and sides. Pat the toasted coconut onto the sides of the cake. If desired reserve 1/2 cup of frosting and color half with green food coloring and half with orange. Decorate the top of the cake with green and orange icing piped through a pastry tube to resemble little carrots. Serve at room temperature. You can use this recipe to make the most amazing wedding cakes, carrot cake cupcakes, loaves or sheet cakes. This cake also freezes well or can be refrigerated for 48 hours. Visit their beautiful website the Frog Commissary where you can see their event locations, read about their rich history and more.
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