TOWERING CARROT CAKE

Towering Carrot Cake image

Time 1h20m

Number Of Ingredients 27

Previous Next

Ingredients

1 1/3 cups vegetable oil
4 eggs
2 cups finely shredded carrots
1 cup crushed pineapple
2 teaspoons vanilla extract
1 1/2 cups chopped pecans (optional)
2/3 cup shredded coconut (sweetened or unsweetened)
3 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
CARAMEL SAUCE
6 tablespoons butter
6 tablespoons brown sugar
1/4 cup whipping cream
2 teaspoons vanilla extract
CANDIED PECANS
1/4 cup brown sugar
1 tablespoon orange juice
1 cup pecans halved
CREAM CHEESE FROSTING
1 (8-ounce) package cream cheese
1/2 cup butter
1 teaspoon vanilla extract
6 cups powdered sugar

Steps:

Preheat oven to 350°F. Oil two 9-inch round cake pans. Combine oil, eggs, carrots, pineap-ple, vanilla, pecans, and coconut; mix well. Sift dry ingredients together and add to combined moist ingredients. Mix for 2 minutes. Pour batter into prepared cake pans. Bake for 25 to 30 minutes or until toothpick inserted into middle of cake comes out clean. Turn cake layers onto cooling racks and allow to thoroughly cool. Place one cooled cake layer on a serving plate. Frost the top of the first layer with cream cheese frosting. Add second layer and frost the outside of the cake with cream cheese frost-ing, creating a ¼-inch rim around the perimeter of the top of the cake. This will help contain the caramel sauce. Place caramel sauce on top of the cake and garnish with the candied pe-cans. Store the cake in refrigerator until ready to serve. Caramel Sauce In a small saucepan, melt butter over medium heat. Stir in brown sugar and cream. Cook and stir until mixture comes to a full boil. Reduce heat. Boil gently for 3 minutes, stirring occasion-ally. Stir in vanilla. Allow to cool. Candied Pecans Preheat oven to 350°F. Lightly oil a baking sheet. In a small bowl, combine brown sugar and orange juice. Add pecans, stirring to coat. Spread on prepared sheet. Bake 12 minutes or un-til nuts are browned and syrup is bubbly. Pour nuts onto a sheet of well-buttered waxed pa-per, separating nuts into single pieces. Allow to cool. TIP: The candied pecans are great as a snack, on salads, and in yogurt. They make a deli-cious gift as well! Cream Cheese Frosting Beat cream cheese, butter, and vanilla on low until fluffy. Add sugar and beat until light and smooth.

Nutrition Facts : Nutritional Facts Serves