1 pound carrots (use baby carrots to make it easier)
3 c Flour
2 3/4 c sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 1/2 c vegetable oil
6 eggs
1 8oz can crushed pineapple, drained
1 tbsp vanilla
1 c chopped pecans
1/2 c flaked coconut
1 recipe Cinnamon Cream Cheese Frosting
1 recipe Praline Sauce
1 recipe Candied Pecans
Instructions
In medium saucepan cook carrots in boiling water for about 20 minutes (or until soft). Drain. Cool slightly. Chop in a food processor until coarsely chopped. Grease and lightly flour three 9x1 1/2 inch round cake pans, set aside.
Preheat oven to 350 degrees. 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 electric mixer on low speed about 1 minute until all ingredients are combined. Fold in mashed carrots, 1 c pecans and coconut.
Spread batter evenly into prepared pans. Bake the layers for 35 - 40 minutes or until toothpick 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. Cool cakes thoroughly on wire racks.
While the cake is cooling, prepare Praline Sauce, candied pecans and cinnamon cream cheese frosting. To assemble cake, place one of the cooled cake layers, top-side up, on cake plate. Use about 1 c 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 tbsp frosting in center leaving an unfrosted ring. Spoon and spread about 1/2 the praline sauce filling into the unfrosted ring. Add second layer of cake, top side up, and repeat frosting and filling steps using cream cheese frosting and praline sauce. Add final cake layer, top side up. Frost top and sides of layers with remaining frosting. Garnish top and sides with candied pralines. Drizzle any remaining praline sauce on top of frosting. Store cake in refrigerator.
Serving
Suggestions
16 servings
Originally Submitted
1/16/2010
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