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.
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.
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.
This recipe is adapted from Key Ingredient.