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    The Frog Commissary Carrot Cake

    2180
    The Frog Commissary Carrot Cake

    Photo by idocakes

    This is a copycat recipe from a great Philly restaurant, The Frog Commissary which unfortunately closed down. No need to worry, this Frog Commissary Carrot Cake recipe saves the day and can be enjoyed in the comfort of your home.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • CARROT CAKE:

    • cups corn oil

    • 2

      cups sugar

    • 2

      cups flour

    • 2

      teaspoons ground cinnamon

    • 2

      teaspoons baking powder

    • 1

      teaspoon baking soda

    • 1

      teaspoon salt

    • 4

      eggs

    • 4

      cups grated carrots

    • 1

      cup chopped pecans

    • 1

      cup raisins

    • PECAN CREAM FILLING:

    • cups sugar

    • ¼

      cup flour

    • ¾

      teaspoon salt

    • cups heavy (whipping) cream

    • 6

      ounces (¾ cup) unsalted butter

    • cups chopped pecans

    • 2

      teaspoons vanilla extract

    • CREAM CHEESE FROSTING:

    • 8

      ounces soft unsalted butter

    • 8

      ounces soft cream cheese

    • 1

      pound powdered icing sugar

    • 1

      teaspoon vanilla

    • ASSEMBLY:

    • 4

      ounces shredded coconut (1½ cups), toasted*

    Directions

    Prepare the Pecan Cream Filling with time to chill, preferably overnight. Preheat oven to 350 degrees F. Have ready a greased and floured 10-inch tube cake pan. In a large bowl, whisk together the corn oil and sugar; set aside. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar oil mixture 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. Bake for 70 minutes. Cool up right in the pan on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped well in plastic wrap and stored at room temperature. ASSEMBLE THE CAKE: Have the filling and frosting at a spreadable consistency. Loosen the cake in its pan and invert onto a serving plate. With a long serrated knife, carefully split the cake into 3 horizontal layers, Spread the filling between the layers. Spread the frosting over the top and sides of the cake. Pat toasted coconut onto the sides on the cake. Cake freezes well. PECAN CREAM FILLING: In 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 the vanilla. Let cool completely, then refrigerate preferably overnight. If too thick to spread, bring to room temperature before using. Any leftover filling makes a wonderful ice cream topping if you warm it slightly first. CREAM CHEESE FROSTING: Cream the butter well, add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If too soft to spread, chill a bit. *TOAST TTHE COCONUT: Preheat the oven to 300 degrees F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely.


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