Pecan Praline Carrot Cake

This recipe is from the newspaper and submitted by Padgie Foster and Southern Living.

Pecan Praline Carrot Cake
Pecan Praline Carrot Cake

PREP TIME

45

minutes

TOTAL TIME

120

minutes

SERVINGS

12

servings

PREP TIME

45

minutes

TOTAL TIME

120

minutes

SERVINGS

12

servings

Ingredients

  • cake:

  • 1

    16 oz bag baby carrots

  • 3

    c flour

  • 2 2/3

    sugar

  • 1 1/2

    tsp baking powder

  • 1 1/2

    tsp baking soda

  • 1

    tsp salt

  • 2

    tsp cinnamon

  • 1 1/3

    c vegetable oil

  • 6

    eggs

  • 1

    11 oz can mandarin oranges, drained

  • 1

    tbs vanilla

  • 2/3

    c chopped pecans

  • 1/2

    c sweetened flaked coconut

  • Cinnamon-Cream Cheese Frosting:

  • 1

    8oz pkg cream cheese, softened

  • 1/2

    c butter, softened

  • 2

    tsp cinnamon

  • 1

    tsp vanilla

  • 4 1/2

    c sifted powdered sugar

  • Praline Cream Filling:

  • 6

    tbs butter

  • 6

    tbs light brown sugar

  • 1/4

    c heavy whipping cream

  • 1

    tsp vanilla

  • 1

    tsp bourbon

  • Spiced Pecans:

  • 1/4

    c firmly packed brown sugar

  • 1

    tbs orange juice

  • 1

    tsp cinnamon

  • 1/2

    c pecan halves

Directions

Cake: Grease and flour 3- 9 inch round cake pans. Set aside. Cook carrots in boiling water, to cover, 20-30 mins or until tender. Drain carrots and let cool slightly. Coarsely mash, using potato masher, until smooth (1 1/2 c). Combine 3 c flour and next 5 ingredients in mixing bowl. Make a well in center of mixture; add oil and next 3 ingredients. Beat 1 min at low speed with electric mixer; increase speed to medium and beat 30 sec. Stir in mashed carrots, pecans and coconut. Pour batter into prepared pans. Bake at 350 degrees for 23 min or until wooden pick comes out clean. Do not overbake. Cool in pans on wire rack 10 mins; cool competely. To assemble spoon 2 tbs cream cheese frosting in center of cake plate. Top with 1 cake layer. Spread 2 inch circle of frosting in center of cake layer. Spread half of praline cream filling around unfrosted portion on top of cake layer. Top with 2nd layer and repeat process. Top with 3rd layer and spread remaining frosting on top and sides of cake. garnish with spiced pecans. Store in refrigerator. Cinnamon-cream cheese frosting: Beat first 4 ingredients at medium speed with electric mixer until fluffy. Gradually add sugar, beating to spreading consistency. Praline Cream Filling: Melt butter in a saucepan over medium heat. Stir in brown sugar and whipping cream. Cook, stirring constantly, until mixture comes to a boil. Reduce heat and boil gently, uncovered, 3 min, stirring occasionally. Remove from heat. Stir in vanilla and bourbon. Cool to spreading consistency, stirring occasionally. Spiced Pecans: Whisk together first 3 ingredients in a small bowl. Add pecans, tossing to coat. Spread pecans in a lightly greased 8 inch square pan. Bake 350 for 10-12 min or until pecans are toasted and syrup is bubbly, stirring once. Pour mixture onto a wire rack lined with aluminum foil. Gently separate pecans with a fork and let cool.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: