Frog Commissary Carrot Cake

Frog Commissary Carrot Cake with Pecan Filling and Cream Cheese Frosting

Frog Commissary Carrot Cake with Pecan Filling and Cream Cheese Frosting is the most incredible carrot cake recipe you will ever eat. This cake goes a long way, it’s very rich!

I love carrot cake. I’ve been harassing my mom for her carrot cake recipe for a few months and she finally told me that she didn’t have one. I asked my sister if she had our mom’s carrot cake recipe and her response was “Mom makes a carrot cake?”. I know that I’m not crazy, I know that at some point she made me a carrot cake and it was insanely good. My mom used to own a catering business and has a big binder of recipes from those days and I was convinced that it was in there. It wasn’t. 

Turns out the cake that I was thinking of is a recipe from a closed Philadelphia restaurant called The Frog Commissary. (I think that they still might have a catering business and do the food at the Franklin Institute.) This cake had a reputation and when the restaurant closed, the carrot cake lives on. If you were married in Philadelphia in the ’80s, there was a good chance this was your wedding cake.

Frog Commissary Carrot Cake with Pecan Filling and Cream Cheese Frosting

Carrot cake is a great cake for a beginner baker. You can make the cake batter by hand – no mixer needed. It’s hard to dry out because of the moisture from the oil and grated carrot. If you want to really elevate this cake, make the pecan cream filling. You need to make the filling the day before, it needs to set up. It’s really easy and is a twist on the classic carrot cake.

This is a SERIOUS cake. This is a dense cake. It weighs about 47 pounds. You can get a lot of slices out of it, it is very rich, a little goes a long way. I made this cake and it sent to my husband’s office and it lasted about four minutes. I send a lot of baked goods up there and they can be a tough crowd, but this cake was a favorite. 

Frog Commissary Carrot Cake with Pecan Filling and Cream Cheese Frosting

Tips for Frog Commissary Carrot Cake //

  • Make the pecan filling the day before. It needs some chill time in the fridge to set up.
  • The original recipe calls for toasted coconut around the sides of the cake. I wanted to leave mine naked, but coconut goes really well with this cake. 
  • I don’t like raisins, so I leave them out add more pecans. 
  • You can make this cake a few days before you want to serve it. It keeps really well. 
Frog Commissary Carrot Cake with Pecan Filling and Cream Cheese Frosting

Frog Commissary Carrot Cake with Pecan Filling and Cream Cheese Frosting

Yield: 12 to 16
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Frog Commissary Carrot Cake with Pecan Filling and Cream Cheese Frosting is the most incredible carrot cake recipe you will ever eat. This cake goes a long way, it's very rich!


  • Pecan Cream Filling //
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • 3/4 cup butter
  • 1 1/4 cups chopped pecans
  • 2 teaspoons vanilla
  • Carrot Cake //
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons 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
  • Cream Cheese Frosting //
  • 8-ounce package cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • Pinch salt


The day before you are going to assemble the cake, make the pecan cream filling.

In a heavy saucepan, add sugar, flour, and salt. Give a whisk and slowly stir in cream. Add butter. Cook and stir over low until the butter has melted. Let simmer for 20 to 30 minutes, or until the mixture turns golden brown. Remove from heat and let cool to lukewarm.

Add pecans and vanilla and stir through. Let cool completely and keep in the fridge overnight.

If it is too thick to spread the next day, put in the microwave for 10 to 15 seconds.

To make the cake, preheat oven to 350°. Spray (3) 8-inch with baking spray.

In a large bowl, whisk oil and sugar until smooth. Set aside.

In another bowl, sift together flour, cinnamon, baking powder, baking soda, and salt.

Add half of the dry ingredients into the sugar mixture. Mix until incorporated. Alternate eggs, one by one with the remaining flour mixture. Add carrots, pecans, and raisins and mix until just combined.

Pour batter evenly into the three pans.

Bake for 30 to 40 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn out and cool completely on a wire rack.

To make the cream cheese frosting, beat the cream cheese and butter until light and fluffy in the bowl of an electric mixer. Add half of the sugar and beat for two minutes. Add remaining sugar, vanilla, and salt. Continue to beat until very fluffy.

To assemble, place the first layer on your cake plate. Add cream cheese frosting to a piping bag fitted with a large round tip. Pipe a thick layer of frosting around the edge of the cake. Fill in the ring with pecan cream filling. Repeat with the next layer. Top with the third cake layer and cover the top with cream cheese frosting.  


The filling can be made a few days ahead of time, kept in the fridge.

This cake freezes well.

This recipe is adapted from Key Ingredient

Frog Commissary Carrot Cake with Pecan Filling and Cream Cheese Frosting



Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

raspberry orange pistachio ricotta cake slices on a wire rack

Don’t Miss a Thing!

The newsletter you can’t wait to read. Best enjoyed with a beverage and a snack. 

Enter your email address below to join my list and receive my weekly Friday newsletter and new blog posts.

White Chocolate Banana Bread

This Post Has 20 Comments

  1. Glenna C Denman

    Yum! This sounds delicious! I have never made carrot cake but this one sounds so decadent. I am hosting my Sewing Bee next week and this would be the perfect dessert. Thank you!

    1. bakedbree

      Yes it would! Carrot cake it so easy to make, you can make it one bowl.

  2. Naomi

    Bree, this sounds delicious! I want to make it, but that is way too much cake for 2 people in a household. Do you think it would turn out just as good if I cut the recipe in half?

    1. bakedbree

      I’d give it a try, I’ve never halved it before. I do know that it freezes well. Or it’s a good excuse to invite some people over.

  3. Julie

    I also want to know if you can make a half version!

    1. bakedbree

      I don’t see why not?

  4. Kathleen

    WOW, does this look AMAZING! I love how you decorated it! And 47 lbs huh!? it doesn’t even matter if you eat the whole cake, because hefting that cake around is a work out! 🙂

    1. bakedbree

      True! It’s a SERIOUS cake.

  5. Maggie

    It doesn’t weigh 47 lbs. there isn’t even 47 pounds of ingredients in it. The cake hardly weighs anything. I’ve been making it for years

    1. bakedbree

      Uh, are you having a bad day or what? Obviously it was sarcasm. But it is a really heavy cake.

    2. Random CarrotCake Lover

      Wow, you’re kinda grumpy, Maggie. Have a piece of cake!

      Thanks for the recipe—I’ve been making for years, it’s my fav! Never tried making the pecan filling ahead of time but that’s a brilliant idea.

      1. bakedbree

        I know, right?

        The filling is delicious and worth the extra step. 🙂

  6. Margaret

    I’ve been making this carrot cake for many years. it’s truly a labor of love and take a couple of days to make but, you’ll love it. Just a side note it DOES NOT weight 47 pounds. That’s ridiculous. it’s a normal size cake. there aren’t even 47 lbs of ingredients in it. please enjoy making it and you don’t need to be a weight lifter to carry it.

    1. bakedbree

      SARCASM. Obviously it is not 47 pounds. It is a very heavy cake, I was making a JOKE.

  7. kat

    Went to college in Philadelphia in the 80’s- definitely remember this cake.
    Thanks so much for the recipe.

    1. Bree Hester

      You are very welcome!


    Thanks for posting this – this is the best carrot cake ever. I used to make this cake all the time. I believe it was in my Frog commissary cookbook from the 1980’s, The book is somewhere in a box in my basement. My husband loves carrot cake and thought I would make him one and thought of this recipe. Glad I could find it so easily without digging around for it. Glad a new generation is enjoying this masterpiece recipe! Perfection, and I am with you – no raisins. Thanks! Be well.

    1. Bree Hester

      No raisins!! I am glad that you found it!

  9. Shellie

    I too used to make this recipe all of the time, but couldn’t find my recipe. I just searched Commissary Carrot Cake on the internet and your site popped up. I always make it in a tube pan and bake for 70 minutes. My husband doesn’t like overly sweet desserts, so I just serve this uncut, without the pecan filling…just the cake. It’s the best carrot cake ever!! Thanks so much and hope everyone stays safe.

    1. Bree Hester

      I am so glad that you found him the recipe. Enjoy!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.