Carrot Cake With Pecan Cream Filling and Cream Cheese Icing
95 mins (prep 25, cooking 70)
14 ingredients
12 servings
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".

Categories:  fruit , nuts , equipment , <-4-hours , potluck , low-in... , time-to-make , low-protein , holiday , easter , weeknight , cakes , oven , to-go... , dessert ,
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Serving Size (202.14 g)
Servings 12
Amount per Serving
Calories 930.29 Calories from Fat 558.0
% Daily Value *
Total Fat 62.0g 1144.63%
Saturated Fat 26.62g 1597.24%
Trans Fat 1.05g %
Cholesterol 111.67mg 446.68%
Sodium 674.02mg 337.01%
Total Carbohydrate 89.87g 359.46%
Dietary Fiber 0.86 g 41.49%
Sugars 70.96 g %
Protein 6.28g 150.79%
Vitamin A 1247.19IU% Vitamin C 0.19mg%
Calcium 147.17mg% Iron 1.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped pecans, large eggs, grated carrots, chopped pecans, confectioners' sugar, pinch salt