Prep Time: 1 hrs
Cook Time: 1 hrs 40 min
Makes: 16 servings
| CAKE |
| • | 1 pound baby carrots |
| • | Crisco® Original No-Stick Cooking Spray |
| • | 3 cups White Lily® Enriched Bleached All Purpose Flour |
| • | 2 2/3 cups sugar |
| • | 1 1/2 teaspoons baking powder |
| • | 1 1/2 teaspoons baking soda |
| • | 1 teaspoon salt |
| • | 2 teaspoons ground cinnamon |
| • | 1 1/2 cups Crisco® Pure Vegetable Oil |
| • | 6 large eggs |
| • | 1 (11 oz.) can mandarin oranges, drained |
| • | 1 tablespoon vanilla extract |
| • | 3/4 cup chopped pecans |
| • | 1/2 cup flaked coconut |
| FILLING |
| • | 6 tablespoons butter |
| • | 1/2 cup firmly packed brown sugar |
| • | 1/4 cup heavy cream |
| • | 1 teaspoon vanilla extract |
| • | 1/2 cup chopped pecans |
| FROSTING |
| • | 1 (8 oz.) package cream cheese, softened |
| • | 1/2 cup butter, softened |
| • | 2 teaspoons ground cinnamon |
| • | 1 teaspoon vanilla extract |
| • | 4 1/2 cups powdered sugar |
| • | 1 cup finely chopped pecans |
| | CAKE |
| 1. | COOK baby carrots in boiling water 30 minutes or until fork tender. Coarsely mash to equal 1 1/2 cups; set aside. |
| 2. | HEAT oven to 325°F. Spray three 8-inch round cake pans with no-stick cooking spray. |
| 3. | COMBINE flour, sugar, baking powder, baking soda, salt and 2 teaspoons cinnamon in large bowl. Make a well in mixture; add oil, eggs, oranges and 1 tablespoon vanilla. Beat with electric mixer 2 minutes. |
| 4. | STIR in carrots, 3/4 cup of pecans and coconut. Pour batter into prepared pans. |
| 5. | BAKE 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Turn out on wire racks to cool completely. |
| | FILLING |
| 1. | MELT 6 tablespoons butter in small saucepan. Stir in brown sugar and cream. Bring mixture to a boil. Reduce heat, stirring constantly, 3 minutes. Add 1 teaspoon vanilla and 1/2 cup pecans; stir until blended. Cool. |
| | FROSTING |
| 1. | BEAT cream cheese, 1/2 cup butter, 2 teaspoons cinnamon and 1 teaspoon vanilla in small bowl until blended. Slowly stir in powdered sugar until smooth. |
| | ASSEMBLY |
| 1. | SPOON 1/4 cup frosting onto cake plate; spread into a circle to hold first layer of cake in place. Place first layer of cake on top of frosting. Spread with half the filling. Top with second cake layer; spread with remaining filling. Top with third cake layer; frost entire cake. Garnish sides of cake with 1 cup chopped pecans. |
Nutritional Information Per Serving:
Serving Size (1/16), Calories 780 (Calories from Fat 380), Total Fat 43g (Saturated Fat 13g, Trans Fat 0g), Cholesterol 120mg, Sodium 510mg, Total Carbohydrate 95g (Dietary Fiber 2g, Sugars 75g), Protein 7g; Percent Daily Value*: Vitamin A 90%, Vitamin C 6%, Calcium 4%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.