Towering Praline Carrot Cake
Source of Recipe
Erin
Towering Praline Carrot Cake
1 pound carrots, peeled and sliced (3 cups)
3 c all-purpose flour
2-3/4 c sugar
1-1/2 t baking powder
1-1/2 t baking soda
1 t salt
2 t ground cinnamon
1-1/3 c cooking oil
6 eggs
1 8-oz can crushed pineapple, drained
1 T vanilla
1 c chopped pecans
1/2 c flaked coconut
1. In a medium saucepan cook carrots, covered, in a moderate amount of boiling
water about 20 minutes until very tender. Drain. Cool slightly. Chop in a food
processor using several on-off turns, or coarsely mash with potato masher (should
have about 1-1/2 c). Grease and lightly flour three 9x1-1/2 inch round cake pans;
set aside.
2. Preheat oven to 350. In a large mixing bowl stir together flour, sugar, baking
powder, baking soda, salt and cinnamon. Make a well in center of dry ingredients.
Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed about
1 minute until all ingredients are combined. Fold in mashed carrots, the 1 c pecans,
and the coconut.
3. Spread batter evenly into prepared pans. Bake the layers for 35 to 40 minutes or
until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans
on wire racks for 10 minutes. Using a small spatula or table knife loosen edges and
remove from pans. Bake remaining layer, if necessary. Cool cakes thoroughly on
wire racks.
4. While the cake is cooling, prepare Praline Sauce, Candied Pecans, and Cinnamon
Cream cheese Frosting.
5. To assemble, place one of the cooled cake layers, top-side up, on cake plate. Use
about 1 c of the Cinnamon Cream Cheese Frosting to pipe or spoon a rim about 1
inch wide and 1/2 inch high around outer edge of cake layer. Spoon about 2 T
frosting in the center, leaving an unfrosted "ring"
6. Spoon and spread about half of the Praline Sauce filling into the unfrosted ring.
Add a second cake layer, top side up, and repeat frosting and filling steps.
7. Add final cake layer, top side up. Frost top and sides of layers with remaining
frosting. Garnish top with Candied Pecans. Store cake in the refrigerator.
Cinnamon Cream Cheese Frosting
1 8-oz package cream cheese, softened
1/2 c butter, softened
1 t ground cinnamon
1 5 vanilla
5-3/4 to 6-1/4 c sifted powdered sugar
In a large mixing bowl beat together cream cheese, butter, cinnamon, and vanilla
with a mixer on medium speed until light and fluffy. Gradually add about half of the
powdered sugar, beating well. Gradually beat in enough of the remaining powdered
sugar until spreading consistency.
Praline Sauce
3 T butter
3 T brown sugar
2 T whipping cream
1 t. vanilla
In a small saucepan melt butter over medium heat. Stir in brown sugar and cream.
Cook and stir until mixture comes to a full boil. Reduce heat. Boil gently for 3
minutes, stirring occasionally. Stir in vanilla. Cool.
Candied Pecans
1/4 c packed brown sugar
1 T orange juice
1/2 c pecan halves
1. Preheat oven to 350 F. Lightly grease an 8x8x2 baking pan. In a small bowl
combine brown sugar and orange juice. Add pecan halves, stirring to coat.
2. Spread in prepared pan. Bake for 12 minutes or until nuts are browned and syrup
is bubbly, stirring once. Pour out onto second lightly greased baking sheet,
separating into single nuts. Cool on wire rack
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