Cake Central › Recipes › Pecan Cream Filling

Pecan Cream Filling

I used this with a carrot cake and it was AWESOME!! My mom and I couldn't stop eating the leftover filling!!


  • 1 1/2 cups sugar 1/4 cup flour 3/4 tspn salt 1 1/2 cups heavy cream 1/2 cup and 2 tblspn butter 1 1/4 cup chopped pecans 2 tspn vanilla extract


-Blend sugar, flour, and salt in a heavy sauce pan -gradually stir in cream -add butter -cook and stir over low till the butter melts;let simmer 20-30 minutes until golden brown,stir occasionally -cool to lukewarm -stir in pecans and vanilla -let cool completely -refrigerate and bring to room temp when using

Comments (2)

Hi, I want to make your filling. So did you just use it in the middlle as the frosting or all over?
This is the best filling ever!  I used it with carrot cake and put it between the layers then drizzled it over the top of the cake after I frosted it with cream cheese frosting.  AMAZING!!  I hated carrot cake until this recipe.  Now all other carrot cakes pale in comparison according to my family.
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