Praline Carrot Cake-A Birthday Favorite
Cake Ingredients
6 medium carrots
3 cups all-purpose flour
2 3/4 cups granulated sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/3 cups grease
6 eggs, slightly beaten
1 (8 ounce) can crushed pineapple, drained pipes
1 tablespoon vanilla extract
1 cup sliced pecans
1/2 cup flaked coconut
Preheat oven to 350 degrees F.
Cake Directions
In a medium saucepan, cook carrots, covered, in a moderate amount of boiling water till really tender, about 20 minutes. Drain pipes; cool a little and chop in food processor, using numerous pulses, or coarsely mash with potato masher; there ought to be about 1 1/2 cups.
Grease and gently flour three 9-inch round cake pans; set aside.
In your stand mixer’s bowl, stir together flour, granulated sugar, cinnamon, baking powder, baking soda and salt. Fold in the pecans, coconut and mashed carrots.
Spread batter equally into prepared pans. Bake for 35 to 40 minutes or till toothpick placed in center comes out clean. Cool on wire racks for 10 minutes prior to eliminating and loosening up edges from pans. Cook cakes thoroughly on wire racks.
While cake is cooling and baking, prepare Praline Sauce, Candied Pecan Halves and Cinnamon Cream Cheese Frosting.
Praline Sauce
3 tablespoons butter
1 cup brown sugar
2 tablespoons whipping cream
1 teaspoon vanilla extract
In a small pan, over medium heat, melt the butter. Include the brown sugar and cream. Stir and prepare up until mix comes to a full boil. Reduce heat and boil gently over whole surface for three minutes, stirring periodically. Stir in vanilla extract; cool.
Candied Pecan Halves
1/4 cup packed brown sugar
1 tablespoon orange juice
1/2 cup pecan halves
Preheat oven to 350 degrees F.
Combine brown sugar and orange juice. Include pecan halves, stirring to coat. Spread in a gently greased 8-inch square baking pan. Bake for 12 minutes or till nuts are browned and syrup is bubbly, stirring once. Pour out onto a gently greased baking sheet, separating into single nuts. Cool on wire rack.
Cinnamon Cream Cheese Icing
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 cups confectioners’ sugar, sorted
Using your stand mixers bowl again, beat together cream cheese, butter, cinnamon and vanilla extract up until light and fluffy. Gradually include about half the confectioners’ sugar, beating well. Gradually beat in adequate of the staying confectioners’ sugar to reach spreading out consistency.
Assembly
Place one of the cooled cake layers, top down, on cake plate. Usage about 1 cup of the icing to pipeline or spoon a rim about an inch broad and half-inch high around outer edge of cake layer.
Include a second cake layer, top down, and repeat frosting and sauce as above.
Add final cake layer, top up. Frost top and sides of layers with staying frosting. Garnish leading with candied pecan halves.
Refrigerate the cake for at least 4 hours.
Makes 16 servings.
