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    Praline Carrot Cake

    Source of Recipe


    List of Ingredients

    3 cups sliced carrots
    2-3/4 cups sugar
    3 cups all-purpose flour
    1 tablespoon ground cinnamon
    1-1/2 teaspoons baking powder
    1-2/ teaspoon baking soda
    1 teaspoon salt
    1-1/3 cups cooking oil
    6 eggs
    1 8-ounce can crushed pineapple, drained
    1 tablespoon vanilla
    1 cup chopped pecans
    1/2 cup flaked coconut
    Cream Cheese frosting
    Praline Sauce


    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.

    Cover with container lid or moisture- and vaporproof wrap. Freeze up to 1 week.)
    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.) If desired, garnish with additional chopped pecans.




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