Praline Filled Carrot Cake Recipes

TOWERING PRALINE CARROT CAKE

Steps:

• Grease and lightly flour three 9 x 1 1/2-inch round baking pans; set aside.
• In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender; drain.
• Cool carrots slightly. Coarsely mash with a potato masher.
• In a very large 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. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans and coconut.
• Spread batter evenly in prepared pan.
• Bake in a preheated 350 degree F. oven 35 - 40 minutes or until a wooden pick inserted in centers comes out clean.
• Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on racks. While layers are cooling, prepare cream cheese frosting.
• Cream Cheese Frosting:.
• Cream butter and sugar until fluffy. Add cream cheese and vanilla extract; beat until fluffy. Stir in chopped pecans.
• Use pecan halves for garnish if desired.
• Praline Sauce:.
• In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly. Reduce heat.
• Boil gently 3 minutes, stirring occasionally. Stir in vanilla extract. Cool.
• To Assemble: Place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer.
• Spoon about 2 tablespoons 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 cup 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.
• Let refrigerated cake stand, covered, at room temperature for 30 minutes.
• Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.

TOWERING PRALINE CARROT CAKE

Steps:

• Grease and lightly flour three 9x1-1/2-inch round baking pans; set aside. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.
• In a very large bowl stir together flour, sugar, 2 teaspoons of the cinnamon, the baking powder, baking soda, and salt. Make a well in center of flour mixture. Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans, and coconut.
• Spread batter evenly in prepared pan. Bake in a 350 degrees F oven 35 to 40 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. While layers are cooling, prepare Cream Cheese Frosting; beat or stir remaining 1 teaspoon cinnamon into frosting.
• To assemble, place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer. Spoon about 2 tablespoons 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 cup 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 minutes. (Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.) Cream Cheese Frosting
• In a large bowl beat cream cheese, butter and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in refrigerator. Praline Sauce
• In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly; reduce heat. Boil gently 3 minutes, stirring occasionally. Stir in vanilla. Cool. Prepare Towering Praline Carrot Cake as directed through Step 5, assembling cake on the base of a cake container with a tight-fitting lid or one a baking sheet. Do not garnish with pecans. Cover and refrigerate up to 3 days. (Or freeze just until frosting is firm. Cover with container lid or moisture- and vaporproof wrap. Freeze up to 1 week.)

HEAVENLY PRALINE CAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat., Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.

CARROT CAKE WITH PECAN CREAM FILLING AND CREAM CHEESE ICING

Steps:

• For Pecan Cream Filling: A day before you make the cake, blend the sugar, flour and salt in a heavy saucepan.
• Gradually stir in the cream.
• Add the butter.
• Cook and stir the mixture over low heat until the butter has melted; then let simmer 20 to 30 minutes until golden brown, stirring occasionally.
• Cool to lukewarm.
• Stir in the pecans and vanilla.
• Let the mixture cool completely.
• Refrigerate it overnight.
• If it is too thick to spread, bring it to room temperature before using.
• For Carrot Cake: Preheat the oven to 350°F.
• Butter and flour a 10-inch tube pan.
• In a large bowl, whisk together the corn oil and the sugar.
• In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
• Sift half the dry ingredients into the oil-sugar mixture, then blend well.
• Sift in the rest of the dry ingredients while adding the eggs, one at a time.
• Mix well.
• Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
• Pour the batter into the prepared tube pan.
• Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
• Cool upright, in the pan, on a rack.
• While the cake is baking, prepare the icing.
• Icing: Cream together the butter and cream cheese until well blended and fluffy.
• Sift in the confectioners' sugar.
• Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
• Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
• Assembly: Run knife around inside of pan to loosen cake.
• Invert onto serving plate.
• With a long serrated knife, carefully split the cake into 3 horizontal layers.
• Spread the filling between the layers. (You may not need it all).
• Frost the top and sides of the cake with the icing.

CARROT LAYER CAKE

Steps:

• Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

PRALINE CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
• In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.