Praline Filled Carrot Cake Recipes

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.

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.

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.

Steps:

• 1. drain and mash carrots
• 2. combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir with a whisk until well blended. make a well in center of mixture
• 3. add oil, eggs, mandarin oranges, and vanilla. beat 1 minute at slow spped with an electric mixer, increase spped to medium, and beat until well blended.
• 4. Stir in mashed carrots, pecans, and coconut.
• 5. pour cake mixture into 3 (9) inch round cake pans; (sometimes I use square). Divide the cake mixture evenly. Bake at 350@ for 23 minutes or until a wooden tooth pick inserted in the center come out clean. (do not over bake) Cool in pans on wire racks 10 minutes, remove and cool completely.
• 6. Praline Sauce, I cook this while my cake in baking and set aside and let cool.
• 7. Melt butter in a small saucepan over mediun heat. Stir in brown sugar and cream. Cook, stirring constantly, until mixture comes to a boil. reduce hear, and boil gently uncovered for (3) minutes. stirring occasionally. Remove from heat. stir in vanilla and bourbon, and pecans. Let cool to spreading consistency, stirring occasionally
• 8. frosting instructions
• 9. Beat cream cheese, buttger, cinnamon and vanilla, in a large mixing bowl. Beat at medium speed until fluffy. Gradually add powdered sugar, beating to a spreading consistency.
• 10. PUTTING CAKE TOGETHER
• 11. spoon 2 tbls. cinnamon-cream cheese flosting in the center of bottom layer. Spread about half of the praline sauce around unfrosted portion on top of cake. Add second layer and do the same thing. Add the 3rd layer and frost with remain cream cheese frosting.
• 12. This sounds like a lot work, but it really isn't, and your family and friends will love it.

Steps:

• For the praline, line a baking tray with baking parchment, then tip the sugar into a saucepan with 1 tbsp water. Bring to the boil, then reduce the heat and simmer for 1-2 mins until the sugar starts to caramelise. Scatter in the pecans and a pinch of sea salt, and stir until the nuts are fully coated. Carefully scrape the hot pecan mix onto the tray and leave to set for at least 10 mins. Break about 12 whole pecans out of the praline and reserve for decorating later, then chop or smash the rest of the praline into small shards. Set aside. Will keep in an airtight container for a day.
• Heat the oven to 180C/160C fan/gas 4. Oil two 20cm round sandwich tins and line with baking parchment. Tip the butter and sugar into a bowl and beat using an electric whisk for 3 mins until light and fluffy, then beat in the eggs, one at a time - or do this using a stand mixer. When the eggs are incorporated, fold in the flours, bicarb, spices and a pinch of salt, followed by the carrots, raisins and half of the smashed praline.
• Divide the batter between the tins and level the surface with a spatula. Bake for 25-30 mins until the sponges are springy and a skewer inserted into the middle of each comes out clean. Cool in the tins for 10 mins, then put on a wire rack to cool fully. Will keep wrapped overnight.
• To make the icing, beat the butter and sugar using an electric whisk until smooth. Add half the soft cheese and lemon zest and beat again, then add the remaining and beat until smooth.
• To assemble, place one sponge, flat-side up, on a cake stand or plate and spread with a third of the icing. Scatter with most of the remaining smashed praline, then top with the other sponge, also flat-side up. Spread the rest of the icing over the top and sides, then decorate with the whole praline pecans. Chill for 1 hr to set, then slice and serve with any remaining smashed praline for sprinkling over. Will keep in an airtight tin for three days.

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add brown sugar and salt and bring to a boil.
• Cook for 2 minutes, stirring constantly.
• Remove from heat and slowly whisk in evaporated milk.
• Return saucepan to stove and bring mixture to a boil again.
• Boil, stirring constantly until mixture reaches 232 degrees.
• Remove from heat, stirring for a few minutes and cool to lukewarm.
• Add powdered sugar, vanilla and pecans.
• Beat until mixture is smooth.
• If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).

Steps:

• In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Steps:

• In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
• In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
• Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
• Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cooled cake. Sprinkle with pecans.