Towering Praline Carrot Cake Recipes

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:

• For the cake: In a medium bowl, combine the raisins and rum. Let soak until the raisins absorb the rum and become plump, about 30 minutes.
• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Mix the cake batter according to the package instructions. Drain the raisins and fold them into the batter with the walnuts and coconut. Pour into the prepared baking dish and bake according to the package instructions. Let cool completely.
• For the filling: Meanwhile, prepare the pudding according to the package instructions; refrigerate until chilled.
• Combine the heavy cream, sugar and vanilla in a large chilled bowl. Whip with a hand mixer or whisk until medium peaks form.
• Fold the whipped cream cheese into the prepared pudding. Fold the whipped cream into the pudding and cream cheese mixture. Refrigerate until using.
• For the garnish: Line a baking sheet with parchment paper. Melt the melting wafers according to the package instructions.
• Dip each strawberry into the melted candy all the way up to the green stem, covering all of the red of the strawberry. Let the excess drip off, then place on the prepared baking sheet. Let sit until the coating has hardened. Using a toothpick or skewer, mark lines across each covered strawberry to mimic the ribbed lines on a carrot.
• To assemble: Carefully remove the cake from the pan and place on a cutting board. Cut the cake into 1-inch cubes.
• Place a third of the cake cubes in an even layer in the bottom of a 3-quart trifle bowl. Top with a third of the filling. Repeat to make 2 more layers of cake and filling. Mix together the crushed gingersnap cookies and graham crackers and sprinkle over the top of the trifle. Arrange the dipped strawberries on top to mimic a carrot garden.

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:

• 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.

Steps:

• In a medium saucepan cook carrots, covered, in a moderate amount of boiling water about 20 minutes or until vert tender. Drain. Cool slightly. Chop in a food processor using several on-off turns, or coarsely mash with potato msher (should have about 1 1/2 cups).
• Grease and lightly flour three 9x1 1/2-inch round cake pans; set aside. (If you only have two pans, prepare two layers and refrigerate remaining third of batter. When the first two are done baking and removed from pans, wash, grease, and lightly flour one pan; bake the remaining batter.)
• Preheat oven to 350°F.
• In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of dry ingredients.
• Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed about 1 minute until all ingredients are combined. Fold in mashed carrots, the 1 cup pecans, and the coconut. Spread batter evenly into prepared pans.
• Bake the layers for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Using a small spatula or table knife loosen edges and remove from pans. Bake remaining layer, if necessary. Cool cakes thoroughly on wire racks.
• While the cake is cooling, prepare Praline Sauce, Candied Pecans, and Cinnamon Cream Cheese Frosting.
• To assemble, place one of the cooled cake layers, top side up, on cake plate. Use about 1 cup of the Cinnamon Cream Cheese Frosting to pipe or spoon a rim about 1-inch wide and 1/2-inch high around outer edge of cake layer. Spoon about 2 tablespoons fromsting in the center leaving an unfrostined "ring".
• Spoon and spread about half of the Praline Sauce filling into the unfrosted ring (sauce will not fill ring).
• Add a second cake layer, top side up, and repeat frosting and filling steps using Cinnamon Cream Cheese Frosting and Praline Sauce.
• Add final cake layer, top side up. Frost top and sides of alyers with remaining frosting.
• Garnish top with Candied Pecans. Store cake in the refrigerator.