Aunt Norma’s Carrot Cake with Pecan Filling

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Aunt Frieda's Carrot Cake with Pecan Filling

Carrot Cake is one of my favorites!

Aunt Norma was another of my grandmother’s sisters, she had six!  They were all great cooks!  But they all agreed that Aunt Norma’s was the best!  

This cake is so decadent with the rich Pecan Filling, the Cream Cheese Frosting and the spicy moist carrot cake!


For the Cake:

1 1/4 Cups Corn Oil
2 Cups Sugar
2 Cups Flour
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Salt
4 Whole Eggs, Beaten
1 Pound Carrots, Shredded
1 Cup Pecans, Chopped

For the Pecan Filling:

1 Cup Sugar
1 Cup Flour
1 Cup Heavy cream
1/4 Cup Butter
1 Cup Pecans
2 Teaspoons Vanilla
4 Ounces Coconut

For the Frosting:

8 Ounces Crean Cheese, Softened
8 Ounces Butter, Softened
2 Cups Powdered Sugar
1 Teaspoon Vanilla


For the Cake:

Preheat Oven to 325

Combine Oil and Sugar – Beat Well

Sift Dry ingredients and combine 1/2 with sugar mixture and mix well 

Alternate remaining dry ingredients with egg mixture and mix well.

Stir in carrots and pecans.

Pour into two lightly greased 9 inch cake pans.

Bake at 325 for 25-30 minutes.

For the Pecan Filling:

Combine sugar and flour in a sauce pan.
Gradually stir in Heavy Cream
Add Butter and Salt
Cook over very low heat, stirring frequently until it simmers(30 minutes).
Take off heat
When Lukewarm add vanilla and pecans.
Let cool completely

For the Frosting:

Combine Cream Cheese and Butter in a food processor.
Add sugar and vanilla and mix well.


Spread Pecan filling between layers.
Frost Entire Cake


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