marsha-tbay
Well-known member
In my contg. search for the carrot cakes in cinnamon pastry, I discovered the following on egullet. Someone added the caramel pecan filling to the carrot cake and the 2 icing recipes more choice to top your carrot cake with.
Caramel Pecan Filling
2 C. brown sugar (I use dark)
1/2 C. A/P flour, sifted
1/2 tsp. salt
1-1/2 C. milk (cream, if preferred)
1/2 C. unsalted butter
1-1/2 - 2 C. nuts, chopped
1 tsp. vanilla
Cook, stirring frequently, all ingredients (except nuts) on stovetop at low-medium heat approximately 20-30 minutes, or until creamy and smooth. Cool to room temperature, then stir in chopped nuts. I would not recommend refrigerating.
DI
Lemon Cream Cheese Frosting
½ cup softened butter
1 cup powdered sugar
16 oz. cream cheese
3 tablespoons lemon juice
Beat together until smooth
White Chocolate Cream Cheese Frosting
1 cup softened butter
16 oz. cream cheese
12 oz. white chocolate
Melt the white chocolate and cool until lukewarm. Beat the butter and cream cheese until well mixed. Stir in the melted chocolate and beat until fluffy.
MG LLOYD
Caramel Pecan Filling
2 C. brown sugar (I use dark)
1/2 C. A/P flour, sifted
1/2 tsp. salt
1-1/2 C. milk (cream, if preferred)
1/2 C. unsalted butter
1-1/2 - 2 C. nuts, chopped
1 tsp. vanilla
Cook, stirring frequently, all ingredients (except nuts) on stovetop at low-medium heat approximately 20-30 minutes, or until creamy and smooth. Cool to room temperature, then stir in chopped nuts. I would not recommend refrigerating.
DI
Lemon Cream Cheese Frosting
½ cup softened butter
1 cup powdered sugar
16 oz. cream cheese
3 tablespoons lemon juice
Beat together until smooth
White Chocolate Cream Cheese Frosting
1 cup softened butter
16 oz. cream cheese
12 oz. white chocolate
Melt the white chocolate and cool until lukewarm. Beat the butter and cream cheese until well mixed. Stir in the melted chocolate and beat until fluffy.
MG LLOYD