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Praline Filled Carrot Cake

PREP TIME:

1 hrs

COOK TIME:

1 hrs 40 min

YIELD:

16 servings

INGREDIENTS:

CAKE	1/2 cup flaked coconut
1 lb. baby carrots	FILLING
Crisco® Original No-Stick Cooking Spray	6 tbsps. butter
3 cups White Lily® Enriched Bleached All Purpose Flour	1/2 cup firmly packed brown sugar
2 2/3 cups sugar	1/4 cup heavy cream
1 1/2 tsps. baking powder	1 tsp. vanilla extract
1 1/2 tsps. baking soda	1/2 cup chopped pecans
1 tsp. salt	FROSTING
2 tsps. ground cinnamon	1 (8 oz.) pkg. cream cheese softened
1 1/2 cups Crisco® Pure Vegetable Oil	1/2 cup butter, softened
6 large eggs	2 tsps. ground cinnamon
1 (11 oz.) can mandarin oranges, drained	1 tsp. vanilla extract
1 tbsp. vanilla extract	4 1/2 cups powdered sugar
3/4 cup chopped pecans	1 cup finely chopped pecans

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

PREPARATION DIRECTIONS:

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.