Towering Carrot Cake

By barbsjustagirl

This amazing dessert is built with layers of moist cake, creamy frosting, indulgent caramel and crunchy pecans.

This recipe also includes a great caramel sauce recipe, candied pecan recipe and cream cheese frosting recipe.

Ingredients

• Carrot Cake:
• 1-1/3 cups vegetable oil
• 4 eggs
• 2 cups finely shredded carrots
• 1 cup crushed pineapple
• 2 tsp. vanilla extract
• 1-1/2 cups chopped pecans (optional)
• 2/3 cup shredded coconut (unsweetened or sweetened)
• 3 cups all purpose flour
• 2 cups sugar
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp cinnamon
• 1 tsp salt
• Caramel sauce (see recipe below)
• Candied pecans (see recipe below)
• Cream cheese frosting (see recipe below)
• Caramel Sauce:
• 6 Tbsp butter
• 6 Tbsp brown sugar
• 1/4 cup whipping cream
• 2 tsp vanilla extract
• Candied Pecans:
• 1/4 cup brown sugar
• 1 Tbsp orange juice
• 1 cup pecan halves
• Cream Cheese Frosting:
• 1 (8 ounce ) package cream cheese
• 1/2 cup butter
• 1 tsp vanilla extract
• 6 cups powdered sugar

Preparation

Step 1

Cake:
Preheat oven to 350 F. Oil two 9" round cake pans. Combine oil, eggs, carrots, pineapple, vanilla, pecans and coconut; mix well. Sift dry ingredients together and add to combined moist ingredients. Mix for 2 minutes. Pour batter into prepared cake pans. Bake for 25-30 minutes or until toothpick inserted into middle of cake comes out clean. Turn cake layers onto cooling racks and allow to thoroughly cool.

Place one cooled cake layer on a serving plate. Frost the top of the first layer with cream cheese frosting. Add second layer and frost the outside of the cake with cream cheese frosting, creating a 1/3 inch rim around the perimeter of the top of the cake. This will help contain the caramel sauce. Place caramel sauce on top of the cake and garnish with the candied pecans. Store the cake in refrigerator until ready to serve.

Caramel Sauce:
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. Allow to cool.

Candied Pecans:
Preheat oven to 350 F. Lightly oil a baking sheet. In a small bowl combine brown sugar and orange juice. Add pecans stirring to coat. Spread on prepared sheet. Bake 12 minutes or until nuts are browned and syrup is bubbly. Pour nuts onto a sheet of well buttered waxed paper, separating nuts into single pieces. Allow to cool.

Cream Cheese Frosting:
Beat cream cheese, butter and vanilla on low until fluffy. Add sugar and beat until light and smooth.