Praline Carrot Cake Recipe

Praline Carrot Cake picture


Health IndexJust EnjoyCuisine


 Caramel syrup1 Cup (16 tbs)
 Cooked carrots1 Cup (16 tbs) (Adjust Quantity As Needed)
 Sifted all purpose flour2 1⁄2 Cup (40 tbs)
 Baking powder2 Teaspoon
 Salt1 Teaspoon
 Butter/Margarine1⁄2 Cup (8 tbs)
 Vanilla extract1 1⁄2 Teaspoon
 Eggs2 , well beaten
 Pecans2 Cup (32 tbs), coarsely chopped
 Caramel frosting2 Cup (32 tbs) (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 6454 Calories from Fat 3138

% Daily Value*

Total Fat 364 g560.3%

Saturated Fat 91.2 g456%

Trans Fat 0 g

Cholesterol 664.9 mg

Sodium 3829.1 mg159.5%

Total Carbohydrates 753 g250.9%

Dietary Fiber 37.9 g151.8%

Sugars 430.8 g

Protein 71 g141.3%

Vitamin A 68.9% Vitamin C 4.8%

Calcium 104.7% Iron 133.8%

*Based on a 2000 Calorie diet


Prepare Caramel Syrup and Cooked Carrots; set aside.
Sift the flour, baking powder, and salt together.
Cream butter with extract; add the Caramel Syrup gradually, blending well.
Add the eggs in thirds, beating thoroughly after each addition.
Beat in the carrots.
Beating only until smooth after each addition, alternately add the dry ingredients in fourths and reserved 1 cup carrot syrup in thirds to creamed mixture.
Mix in the pecans.
Turn batter into a prepared baking pan and spread evenly.
Bake at 350°F 45 to 50 minutes, or until cake tests done.
Set on a wire rack and cool completely in pan.
Frost and fill with Caramel Frosting.