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Carrot Cake with Praline Filling and Cream Cheese Frosting Recipe

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4 from 7 reviews

This delicious Carrot Cake features moist layers infused with cinnamon and studded with pecans and raisins, layered with a rich praline filling, and finished with a smooth cream cheese frosting. Perfect for any celebration or a special dessert treat.

Ingredients

Cake Ingredients

  • 1 1/4 cup neutral flavored oil such as canola or avocado oil
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 1 pound carrots, peeled and grated
  • 1 cup pecans, chopped
  • 1 cup dark raisins

Praline Filling Ingredients

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup whipping cream
  • 4 tablespoons unsalted butter, cut into large pieces
  • 1/2 teaspoon kosher salt
  • 1 cup pecans, chopped
  • 2 teaspoons vanilla extract

Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 4 to 5 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare Cake Pans: Preheat oven to 350°F. Butter the insides of three 9-inch round cake pans, line bottoms with parchment paper rounds, and butter the parchment paper to prevent sticking.
  2. Mix Wet Ingredients: Using a stand mixer with paddle attachment, beat oil and sugar on medium speed until well combined, about 1-2 minutes.
  3. Sift Dry Ingredients: In a medium bowl, sift together flour, baking powder, cinnamon, baking soda, and salt.
  4. Combine Batter: Add half the dry ingredients to the sugar and oil mixture; mix well. Add eggs and mix again. Then add remaining dry ingredients and mix until just combined.
  5. Add Carrots and Nuts: Fold in grated carrots, chopped pecans, and raisins until evenly distributed throughout batter.
  6. Bake Cake Layers: Divide batter evenly among prepared pans. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes completely in pans on wire racks before frosting.
  7. Make Praline Filling: Whisk sugar and flour in a small saucepan. Stir in heavy cream, then add butter and salt. Cook over low heat, stirring frequently, until mixture simmers. Simmer 2-3 minutes while whisking continuously until thickened. Remove from heat and stir in chopped pecans and vanilla. Cool completely.
  8. Prepare Cream Cheese Frosting: Beat cream cheese and butter with paddle attachment on medium-high speed until smooth, about 2 minutes.
  9. Add Powdered Sugar: Reduce speed to low, add vanilla extract and gradually add powdered sugar, mixing until incorporated. Increase speed to high and beat until fluffy and creamy.
  10. Chill Frosting if Needed: If too soft to spread, refrigerate until firm enough to handle easily.
  11. Assemble Cake: Place one cake layer on a serving plate. Spread half of the praline filling evenly over the top. Add the second cake layer and spread with remaining praline filling. Top with the final layer.
  12. Frost Cake: Use the cream cheese frosting to evenly coat the top and sides of the assembled cake.
  13. Chill Final Cake: Refrigerate the frosted cake for about 30 minutes to set before slicing and serving.

Notes

  • Note 1: Pecans and raisins add texture and rich flavor; chop pecans coarsely for best texture.
  • Note 2: Ensure cream cheese is at room temperature for smoothest frosting.
  • Note 3: Adjust powdered sugar quantity in frosting to achieve your preferred consistency and sweetness.

Find it online: https://marthatasty.com/carrot-cake-with-praline-filling-and-cream-cheese-frosting-recipe/