Recipe for cooking Towering Praline Carrot Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Towering Praline Carrot Cake

3 c. sliced carrots
2 3/4 c. sugar
3 c. flour
2 tsp. ground cinnamon, divided
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/3 c. vegetable oil
6 eggs
1 (8 ounce) can crushed pineapple, drained
1 Tbsp. vanilla extract or flavoring
1 c. chopped pecans
1/2 c. flaked coconut
2 recipes Cream Cheese frosting
1 recipe Praline Sauce

Grease and lightly flour three 9 x 1 1/2-in. round baking pans; set aside.

In a covered med. saucepan cook carrots in a moderate amount of boiling water about 20 mins. or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.

In a very lrg. 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 or flavoring. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans and coconut. Spread batter evenly in greased pan. Bake in a 350 degree F oven 35 to 40 mins. or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 mins..

Remove from pans; cool completely on racks. While layers are cooling, prepare Cream Cheese Frosting.

To assemble, place one cake layer, top side up, on a cake plate. Using about 1 c. of the frosting, pipe or spoon a rim about 1 in. wide and 1/2 in. high around outer edge of layer. Spoon about 2 Tbsp. 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 c. 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.

To Serve: Let refrigerated cake stand, covered, at room temperature for 30 mins.. (Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 mins..) If desired, garnish with additional chopped pecans.

Praline Sauce
3 Tbsp. butter
3 Tbsp. brown sugar
2 Tbsp. whipping cream
1 tsp. vanilla extract or flavoring

In sm. saucepan melt butter over med. heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly; reduce heat. Boil gently 3 mins., stirring occasionally. Stir in vanilla extract or flavoring. Cool.

Cream Cheese Frosting
1 (16 ounce) box powdered\sugar, sifted
1/2 c. (1 stick) butter
8 oz. cream cheese
1 tea. cinnamon
1 tea. vanilla extract or flavoring
1 c. chopped pecans

Cream butter and sugar until fluffy. Add cream cheese and vanilla extract or flavoring. Beat until fluffy. Stir in chopped pecans. Use pecan halves for garnish if desired.