Towering Praline Carrot Cake

Ingredients:

420g sliced carrots
385g granulated sugar
420g plain flour
2 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1 teaspoon salt
320ml vegetable oil
6 eggs
240g tinned, crushed, pineapple, drained
1 tbsp vanilla extract
140g chopped pecan nuts
120g flaked coconut

2 batches Vanilla Cream Cheese icing
240g pecan nuts, chopped

1 batch praline sauce

Method:

Place the carrots in a medium saucepan, cover with boiling water, bring to a simmer then tightly secure a lid and cook for about 20 minutes, or until very tender. Drain in a colander then set aside to cool slightly before mashing until smooth.

Meanwhile, combine the flour, sugar, cinnamon, baking powder, baking soda and salt in a bowl. Stir to combine then form a well in the centre before adding the vegetable oil, eggs, pineapple and vanilla extract. Beat with a whisk until all the ingredients are thoroughly combined then fold in the mashed carrots, pecan nuts and coconut.

Divide the mixture between three 22cm sandwich tins that have been greased and lightly floured. Level the tops then transfer to an oven pre-heated to 175°C and bake for about 35 minutes, or until the cakes are cooked through and a skewer inserted into the centre emerges cleanly. When done transfer to a wire rack and allow to cool in the tins for 10 minutes. After this time, remove from the tins and allow to cool completely.

Whilst the layers are cooling prepare two batches of Vanilla Cream Cheese icing then stir in the 240g chopped pecan nuts. Then prepare one batch of praline sauce.

To assemble, place one of the cake layers, top side uppermost, on a serving plate. Take about 240ml of the icing and pipe or spoon a rim about 3cm wide and 1cm deep around the outer edge of the layer. Spoon about 2 tsp of the icing into the centre, leaving an unfrosted doughnut. Spread about half the praline sauce into this un-iced doughnut then top with the second cake, again top side uppermost and repeat the icing and filling steps using a further 240ml of the icing and the remaining praline sauce.

Top with the final cake layer, top side uppermost then use the remaining icing to cover the top and sides. If desired, you can garnish with halved or chopped pecan nuts. Either serve immediately or store in the refrigerator. If you have refrigerated then allow the cake to warm up for 30 minutes at room temperature before cutting and serving.

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