Towering Praline Carrot Cake Recipe 
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Towering Praline Carrot Cake

1 lb (6 med) carrots, sliced (3 cups)
3 cups all purpose flour
2-3/4 cups granulated sugar
2 tsps ground cinnamon
1-1/2 tsps baking powder
1-1/2 tsps baking soda
1 tsp salt
1-1/3 cups cooking oil
6 large eggs, slightly beaten
1 (8 oz) can crushed pineapple, drained
1 tblsp pure vanilla extract
1 cup chopped pecans
1/2 cup flaked coconut

3 tblsps butter
3 tblsps firmly packed brown sugar
2 tblsps whipping cream
1 tsp pure vanilla extract

1/4 cup firmly packed brown sugar
1 tblsp orange juice
1/2 cup pecan halves

1 (8 oz) pkg cream cheese, softened
1/2 cup (1 stick) butter, softened
1 tsp ground cinnamon
1 tsp pure vanilla extract
5-3/4 to 6-1/4 cups sifted powdered


Heat oven to 350F. Grease & lightly flour 3 - 9" X 1-1/2" round cake pans; set aside.

In med saucepan, cook carrots, covered, in moderate amount of boiling water until very tender, about 20 mins. Drain; cool slightly & chop in food processor using several on/off turns, or coarsely mash with potato masher (should be about 1-1/2 cups).

In large mixing bowl, stir together flour, granulated sugar, 2 tsps cinnamon, baking powder, baking soda & salt. Make a well in center of dry ingredients; add oil, eggs, pineapple & vanilla. Beat with elec mixer on low speed about 1 min to combine all ingredients. Fold in 1 cup pecans, coconut & mashed carrots. Spread batter evenly into prepared pans.

Bake 35-40 mins or until wooden toothpick inserted in centers comes out clean. Cool on wire racks 10 mins before loosening edges & removing from pans. Cool cakes thoroughly on wire racks.

While cake is baking & cooling, prepare Praline Sauce, Candied Pecan Halves & Cinnamon-Cream Cheese Frosting.


In small saucepan over med heat, melt 3 tblsps butter. Add 3 tblsps brown sugar & the cream. Cook & stir until mixture comes to a full boil. Reduce heat & boil gently over entire surface 3 mins, stirring occasionally. Stir in 1 tsp pure vanilla extract. Cool.


Heat oven to 350F.

Combine 1/4 cup firmly packed brown sugar & orange juice. Add pecan halves, stirring to coat. Spread in lightly greased 8" square pan.

Bake 12 mins or until nuts are browned & syrup is bubbly, stirring once. Pour out onto lightly greased baking sheet, separating into single nuts. Cool on wire rack.


In large mixing bowl, beat together cream cheese, 1/2 cup (1 stick) butter, 1
tsp cinnamon & 1 tsp pure vanilla extract until light & fluffy. Gradually add
about 1/2 the powdered sugar, beating well. Gradually beat in enough of the
remaining powdered sugar to reach spreading consistency.


Place 1 of the cooled cake layers, top down, on cake plate. Use about 1 cup frosting to pipe or spoon a rim about 1" & 1/2" high around outer edge of cake layer. Then spoon about 2 tblsps frosting in center 1-1/2" of that layer, leaving an unfrosted area or ring. Spoon & spread about 1/2 of the Praline Sauce into ring (sauce will not fill ring). Add 2nd cake layer, top down, & repeat frosting & sauce as above.

Add final cake layer, top up. Frost top & sides of layer with remaining
frosting. Garnish top with Candied Pecan Halves. Store cake in refrigerator.

16 Servings


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