Towering praline carrot cake
Towering praline carrot cake recipe in the cake category
Recipe ingredients:
- 3 cups sliced carrots
- 2 3/4 cups granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/3 cups vegetable oil
- 6 eggs
- 1, 8 ounce, can crushed pineapple, drained
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup flaked coconut
- 2 recipes cream cheese frosting
- 1 recipe praline sauce
- Praline sauce:
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 2 tablespoons whipping cream
- 1 teaspoon vanilla extract
- Cream cheese frosting:
- 1, 16 ounce, box confectioners sugar, sifted
- 1/2 cup, 1 stick, butter
- 8 ounces cream cheese
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Recipe method:
- Grease and lightly flour three 9 x 1 1/2-inch round baking pans. Set aside.
- In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain.
- Cool carrots slightly. Coarsely mash with a potato masher.
- In a very large bowl stir together flour, sugar, cinnamon, baking powder, baking soda and salt.
- Make a well in center of flour mixture.
- Add vegetable oil, eggs, pineapple and vanilla extract.
- Beat with an electric mixer on low speed until all ingredients are combined.
- Fold in mashed carrots, pecans and coconut.
- Spread batter evenly in prepared pan.
- Bake in a 350 degree F oven 35 to 40 minutes or until a wooden pick inserted in centers comes out clean.
- Cool in pans on wire racks 10 minutes.
- Remove from pans. Cool completely on racks.
- While layers are cooling, prepare cream cheese frosting.
- Cream cheese frosting:
- Cream butter and sugar until fluffy.
- Add cream cheese and vanilla extract.
- Beat until fluffy.
- Stir in chopped pecans.
- Use pecan halves for garnish if desired.
- Praline sauce:
- In small saucepan melt butter over medium heat.
- Stir in brown sugar and whipping cream.
- Bring to full boil, stirring constantly. Reduce heat.
- Boil gently 3 minutes, stirring occasionally.
- Stir in vanilla extract. Cool.
- Place one cake layer, top side up, on a cake plate.
- Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer.
- Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring.
- Spread about half of the praline sauce into the unfrosted ring. Sauce will not fill ring.
- Add second cake, top side up.
- Repeat frosting and filling steps using another 1 cup of the frosting and remaining praline sauce.
- Add third cake layer, top side up.
- Frost top and side with remaining frosting.
- If desired, garnish with additional chopped pecans.
- Cover. Store in refrigerator.
- Let refrigerated cake stand, covered, at room temperature for 30 minutes.
- Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.
- If desired, garnish with additional chopped pecans.
Tags: towering, praline, carrot, recipe, cake, recipes, cooking