The Frog Commissary Carrot Cake Recipe

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The Frog Commissary Carrot Cake
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  1. Pecan cream Filling:
  2. In a heavy saucepan, blend well the flour, sugar and salt.
  3. Gradually stir in the cream. Add the butter.
  4. 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.
  5. Cool to lukewarm.
  6. Stir in the nuts and vanilla.
  7. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
  8. Carrot Cake:
  9. Preheat oven to 350°F.
  10. Have ready a greased and floured 10 tube cake pan.
  11. In a large bowl, wisk together the corn oil and sugar.
  12. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.
  13. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one.
  14. Combine well.
  15. Add the carrots, raisins, and pecans.
  16. Pour into the prepared tube pan and bake for 70 minutes.
  17. Cool upright on a cooling rack.
  18. If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.
  19. Cheese Cream Filling:
  20. Cream the butter well.
  21. Add the cream cheese and beat until blended.
  22. Sift in the sugar and add the vanilla.
  23. If it is too soft to spread, chill a bit.
  24. Chill if not using immediately, but bring to room temperature before spreading.
  25. Assembly:
  26. Preheat oven to 300°F.
  27. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly.
  28. Toss the coconut occasionally while it is baking so that it browns evenly.
  29. Cool completely.
  30. Have the filling and the frosting at a spread able consistency. Loosen the cake in it's pan and invert onto a serving plate.
  31. With a long serving knife, carefully split the cake into three horizontal layers.
  32. Spread the filling between the layers. Spread the frosting over the top and sides.
  33. Pat the coconut onto the sides of the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2193.13 Kcal (9182 kJ)
Calories from fat 1408.08 Kcal
% Daily Value*
Total Fat 156.45g 241%
Cholesterol 189.6mg 63%
Sodium 2083.56mg 87%
Potassium 1695.1mg 36%
Total Carbs 190.9g 64%
Sugars 89.24g 357%
Dietary Fiber 15.55g 62%
Protein 23.17g 46%
Vitamin C 5.4mg 9%
Vitamin A 0.8mg 25%
Iron 6.5mg 36%
Calcium 344.2mg 34%
Amount Per 100 g
Calories 440.74 Kcal (1845 kJ)
Calories from fat 282.97 Kcal
% Daily Value*
Total Fat 31.44g 241%
Cholesterol 38.1mg 63%
Sodium 418.72mg 87%
Potassium 340.65mg 36%
Total Carbs 38.36g 64%
Sugars 17.93g 357%
Dietary Fiber 3.12g 62%
Protein 4.66g 46%
Vitamin C 1.1mg 9%
Vitamin A 0.2mg 25%
Iron 1.3mg 36%
Calcium 69.2mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 56.1
  • 62

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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