Commissary Carrot Cake by Linda Evans

4.88 rating4.88 rating4.88 rating4.88 rating4.88 rating save this recipe Add a photo for this recipe Print this page

RATING

4.88 / 5.00 rating by 8 people

TIMES

Prep time: 2:00 Overall time: 1 day

SERVINGS

12 servings scale / convert

INGREDIENTS

1-1/4 cup corn oil
2 cups sugar
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins

Pecan Cream Filling
1-1/2 cup sugar
1/4 cup flour
3/4 tsp. salt
1-1/2 cup heavy cream
3/4 cup unsalted butter
1-1/4 cup chopped pecans
2 tsp. vanilla

Cream Cheese Frosting
8 oz. soft unsalted butter
8 oz. soft cream cheese
1 box (1 lb.) powdered sugar
1 tsp. vanilla extract

Assembly
1-1/2 cup shredded, sweetened coconut

INSTRUCTIONS

Pecan Cream Filling:
In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

Carrot Cake:
Preheat oven to 350°F. Have ready a greased and floured 10" tube cake pan. In a large bowl, wisk together the corn oil and sugar. 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 and bake for 70 minutes. Cool upright on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.

Cheese Cream Filling:
Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room
temperature before spreading.

Assembly:
Preheat oven to 300°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. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake.

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21 Recipe Reviews

Betsey

Betsey reviewed Commissary Carrot Cake
Thank you Frog Commissary Catering for this classic incredible recipe. My kids BEG that I make it everytime we ahve guests. May 24, 2002

Rita

Rita reviewed Commissary Carrot Cake
ERROR in recipe! Baking soda not listed in recipe; but listed in directions....don't know how much, but I used 1 teaspoon - just cause.
Liked recipe, but it was too much work. Will try and incorporate pecan cream filling in maybe a Christmas log recipe though.
Cake was extremely rich. May 12, 2003

Emma

Emma reviewed Commissary Carrot Cake
I would like to make this cake, and will eventually,, but the soda isnt mentioned in the ingredients? is it missing or just a typo on instructions? thanks Emma April 4, 2004

Carol

Carol reviewed Commissary Carrot Cake
I have the same recipe and it calls for a1 teaspoon of baking soda. May 24, 2004

ryansnyder

ryansnyder reviewed Commissary Carrot Cake
Oh boy! I saw this recipe here at Foodgeeks about 1 year ago, and have been waiting for the perfect occasion to make it... I made it yesterday for the Easter dinner, and everyone loved it (although there were a few complaints about the raisins being in there -- but those were only from raisin-haters!). It was a time consuming process... Total prep time of about 2 hours, but it was definitely worth it. This recipe probably ties with J. Alexander's (restaurant chain) Carrot Cake as being the best I have ever had. April 24, 2000

ryaim

4 rating4 rating4 rating4 rating4 rating ryaim reviewed Commissary Carrot Cake
July 17, 2005

jkurker

5 rating5 rating5 rating5 rating5 rating jkurker reviewed Commissary Carrot Cake
I've made this several times and it's always a hit. It goes a long way. It freezes well and each component (cake, filling, frosting) or the entire cake can be made ahead of time. I have not used the coconut. The left over filling is great over ice cream! October 5, 2006

dmelle

5 rating5 rating5 rating5 rating5 rating dmelle reviewed Commissary Carrot Cake
November 15, 2006

dmelle

dmelle reviewed Commissary Carrot Cake
this is by far the BEST carrot cake recipe. it gets rave reviews every time i make it - i had to adjust for
altitude because i live at 7000 ft - it is better than the infamous Deer Valley Ski Resort carrot cake! November 15, 2006

dorothyrockey

5 rating5 rating5 rating5 rating5 rating dorothyrockey reviewed Commissary Carrot Cake
It's delicous even when the nuts settle to the bottom. Any tips to prevent this? Would flouring them help? THanks. February 10, 2008

dorothyrockey

dorothyrockey reviewed Commissary Carrot Cake
It's delicous even when the nuts settle to the bottom. Any tips to prevent this? Would flouring them help? THanks. February 10, 2008

erdmanjn

5 rating5 rating5 rating5 rating5 rating erdmanjn reviewed Commissary Carrot Cake
I am a chef who got my start at J. Alexanders. This is the best carrot cake I have ever had. I would suggest some things though. I made this cake as two round cake pans and made a half recipe of the filling and just put it between the two rounds. (The whole recipe of filling was way too much, although it is incredible and would suggest it on ice cream).The baking soda should be 1 tsp. The icing ratio is not right. It should have 12 oz. of cream cheese and 1 1/2 tsp. vanilla. The given recipe just did not taste like cream cheese. Also, I suggest skipping the coconut. This cake is so incredibly rich it does not need it and would just be too much. For those of you trying to duplicate the J. Alexanders recipe, I think this is actually better. They do however make their's in one layer on sheet pans and there is no filling and no coconut (at least when I worked there.) I have worked in some amazing restaurants and have never had carrot cake this good. Tasted great the first 2 days, on the third day flavor was not as good. February 22, 2008

morsekathan

5 rating5 rating5 rating5 rating5 rating morsekathan reviewed Commissary Carrot Cake
This is a favorite in my family. Recipe has an error though - needs 1 tsp baking soda as many have pointed out. Recently, I substituted a 1/2 cup of applesauce for 1/2 of oil. I didn't tell anyone; everyone raved about the cake and no one remarked that the cake was any different. It was an easy way to save calories. I used homemade, sugarless applesauce as that's what I have, but my son made it for his college floor with commercial no sugar added applesauce. He thought it was great. April 10, 2008

hoffhaus

hoffhaus reviewed Commissary Carrot Cake
I have the actual recipe from the restaurant kitchen book (dated 10 years ago) and it does not include raisins. I will post it if any one is interested. Most of the remaining ingredients are the same, but this recipe uses a sugar syrup made of sugar, buttermilk and corn syrup to pour hot over the cake using skewers. Really makes it moist. January 9, 2009

hoffhaus

hoffhaus reviewed Commissary Carrot Cake
I have the actual recipe from the restaurant kitchen book (dated 10 years ago) and it does not include raisins. I will post it if any one is interested. Most of the remaining ingredients are the same, but this recipe uses a sugar syrup made of sugar, buttermilk and corn syrup to pour hot over the cake using skewers. Really makes it moist. January 9, 2009

ppredium

5 rating5 rating5 rating5 rating5 rating ppredium reviewed Commissary Carrot Cake
My family loved this cake and said that it was better than the J. Alexandar recipe. January 17, 2009

toknow98

toknow98 reviewed Commissary Carrot Cake
Hoffhaus, can you post the original recipe you mentioned that uses the syrup? Thank you! February 20, 2009

serenegal

serenegal reviewed Commissary Carrot Cake
I haven't tried it yet since it said you had to post to get it , but will let you know. I too love J. Alexander's carrot cake, just awesome. Hope this comes close to it!! April 12, 2009

nevadoherty

5 rating5 rating5 rating5 rating5 rating nevadoherty reviewed Commissary Carrot Cake
My husband's favorite carrot cake was J Alexander's until I baked this one. I only bake homemade cakes & he said this was the best cake I had ever made in 19 years. He does not like coconut, so I left it out of the recipe. Next time I make this cake, I will add more cream cheese to the icing or reduce the butter from 8 oz to 4 oz to have a stronger cream cheese icing like all of the other carrot cakes I have ever made or ordered in a restaurant. July 9, 2009

jwalker

jwalker reviewed Commissary Carrot Cake
@hoffhaus If you are still out there yes I would love for you to post the recipe. I am trying to make this cake for Easter. Thank you. April 1, 2010