Description
This 3-layer carrot cake is always a crowd pleaser. It features a rich praline filling, moist and tender cake layers, and some just sweet enough cream cheese frosting.
Ingredients
For the cake
- 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 (see Note 1)
- 1 cup dark raisins (see Note 1)
For the praline filling
- 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
For the frosting
- 8 ounces cream cheese, room temperature (see Note 2)
- 1 cup unsalted butter, room temperature
- 4 to 5 cups powdered sugar (see Note 3)
- 2 teaspoons vanilla extract
Instructions
For the cake
- Prep. Heat oven to 350 degrees F. Butter the inside of 3 (9-inch) round cake pans. Line bottoms of pans with rounds of parchment paper and then butter the parchment paper.
- Mix. Using a stand mixer fitted with a paddle attachment, beat oil and sugar on medium speed until thoroughly mixed, about 1-2 minutes.
- Add dry ingredients. In a medium bowl, sift together flour, baking powder, cinnamon, baking soda, and salt. Add half of the dry ingredients into sugar mixture; mix well. Add eggs, mix again. Add in remaining dry ingredients and mix until just combined.
- Add remaining ingredients. Stir in carrots, pecans and raisins.
- Bake. Pour batter into prepared pans, dividing evenly. Bake in oven for 20-30 minutes or until toothpick inserted in the center comes out clean. Cool the cakes completely in the pans set on a wire rack before frosting and assembling.
For the praline filling
- Whisk. Whisk sugar and flour together in small sauce pan. Stir in heavy cream. Add butter and salt.
- Cook. Cook mixture over low heat, stirring frequently until mixture just comes to a simmer. Let simmer 2-3 minutes, whisking continuously, until mixture starts to thicken. Remove from heat and stir in nuts and vanilla.
- Cool. Cool completely before using.
For the frosting
- Beat butter and cream. Using a stand mixer fitted with a paddle attachment, beat cream cheese and butter together at medium-high speed until smooth, about 2 minutes.
- Add sugar. Reduce mixer speed to low, pour in vanilla extract and then gradually add powdered sugar. Continue beating until all the sugar is incorporated. Then increase speed to high and beat until frosting is smooth and creamy.
- Chill. If the frosting is too soft to spread, chill the frosting until it firms up.
To assemble the cake
- Stack layers. Place one cake layer on a serving plate; spread with half of the praline filling. Layer the second layer on top, spread with remaining filling. Top with the last layer.
- Frost cake. Frost the top and sides of the cake evenly with the cream cheese frosting.
- Chill. Chill the frosted cake for about 30 minutes before slicing.
Notes
- The pecans and raisins in the cake are optional but I always include them.
- Be sure to use the full-fat cream cheese that is sold in a block and not the cream cheese spread sold in a tub.
- Start with 4 cups of powdered sugar. Add more powdered sugar if you want a sweeter and firmer frosting.
- Any leftover cake can be stored in the refrigerator for up to 5 days.
- Original recipe attributed to The Prospect of Westport restaurant.
