CARROT CAKE W/ PECAN FILLING & CREAM CHEESE ICING

Carrot Cake W/ Pecan Filling & Cream Cheese Icing image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 22

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CAKE:
2 cup(s) sugar
4 x large eggs
1 cup(s) vegetable oil
16 ounce(s) sour cream
4 cup(s) carrots, shredded (see note)
2 - 3 oz package(s) instant vanilla pudding mix, dry
3 cup(s) all purpose flour
2 teaspoon(s) baking soda
1 tablespoon(s) cinnamon, ground
1 teaspoon(s) salt
2 teaspoon(s) pure vanilla extract
1 cup(s) pecan bits, toasted
FILLING:
1 tub - coconut pecan frosting or homemade, if desired
ICING:
1 - 8 oz package(s) cream cheese, room temperature
1 1/2 stick(s) butter, room temperature
1 package(s) confectioners' sugar
2 teaspoon(s) pure vanilla extract
GARNISH:
1 cup(s) pecan bits, toasted

Steps:

Preheat oven to 350 degrees F. While the oven is heating up, add 2 C pecans (divided) to an ungreased baking sheet & toast, about 5 minutes. WHY TOAST THE NUTS?: It brings out the oils in the nuts to make them taste better.
CAKE: Cream the sugar, eggs, oil & sour cream together; mix well. Add carrots; mix to coat. CARROT NOTE: I buy the shredded & freeze it. Then I pulse it in a food processor (while still frozen) to chop it even more. Perfect & easy!!!!
Sift together dry pudding mixes, flour, soda, cinnamon & salt. Add slowly to mixture; mix to combine. Add vanilla & 1 C pecans. Pour into 2 - 10" round cake pans greased & floured. Spread evenly. Bake 40 - 50 minutes - just keep an eye on it after 40 minutes or until toothpick comes out clean. Transfer to a wire rack & cool completely.
ICING: Cream the cheese, butter & sugar together; mix until well combined. Add vanilla; mix well.
ASSEMBLY: On cake plate, place 1 layer of cake, spread with all of the coconut pecan frosting; spread evenly. Top with other layer of cake. Ice the top & sides of cake with the icing. Top with 1 C pecans evenly.