Caramel Filled Carrot Cake

• Produce

  • 6 cups Carrots

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1 1/2 cups Brown sugar
  • 4 tsp Cinnamon, ground
  • 2 tsp Cornstarch
  • 3 1/4 cups Flour
  • 7 cups Powdered sugar
  • 1 3/4 tsp Salt
  • 2 cups Sugar
  • 2 tbsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Coconut
  • 1 cup Pecans, toasted

• Dairy

  • 4 sticks Butter
  • 6 tbsp Butter
  • 2 8-ounce packages Cream cheese
  • 1 cup Heavy cream

• Other

  • 1⅓ cups (I used a 1 pound, 4 ounce can drained crushed pineapple

Found on thatskinnychickcanbake.com

Description

Ingredients

• 3 cups flour
• 2 cups sugar
• 1 cup light brown sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 2 sticks butter, at room temperature
• ½ cup vegetable oil
• 6 eggs
• 1 tablespoon vanilla extract
• 1⅓ cups (I used a 1 pound, 4 ounce can) drained crushed pineapple
• 1 cup shredded coconut
• 1 cup chopped pecans, toasted
• 6 cups shredded or grated carrots
• 6 tablespoons butter
• 1½ cups brown sugar
• 1 cup heavy cream
• 1 teaspoon vanilla
• ¾ teaspoon salt
• ¼ cup flour
• 2 teaspoons cornstarch
• 2 8-ounce packages cream cheese, at room temperature
• 2 sticks of butter, at room temperature
• 7 cups powdered sugar
• 2 teaspoons vanilla
• Chopped pecans to garnish sides, optional.

Directions

• Preheat oven to 350º.
• Butter and flour 3 9-inch round cake pans. Set aside.
• In the bowl of your stand mixer, add the flour, sugar, brown sugar, baking powder, baking soda, salt and cinnamon.Mix well.
• Add the oil, eggs, butter, vanilla, pineapple, coconut, pecans, and carrots.
• Place equal amounts of cake batter into each of three prepared pans.
• Bake for 35 – 40 minutes or until an inserted toothpick comes out clean.Place on baking racks to cool for 10 -15 minutes, then remove from pans to finish cooling.
• Prepare filling by melting the butter in a sauce pan. Add brown sugar and mix well. Add cream, vanilla and salt and mix to combine. Slowly add flour and cornstarch, whipping well to incorporate. Cook till mixture boils and thickens while whisking continuously. Run through a sieve to remove any lumps and place in fridge to cool completely (may chill overnight if necessary to thicken).
• Make frosting by beating together butter and cream cheese till light and fluffy. Add vanilla then mix in powdered sugar till desired consistency is reached.
• Top two of the layers with the caramel filling. If too runny, pop in the freezer till thickens. Spread a thick layer of the frosting over filling then stack these two layers. Top with third layer and frost the whole exterior as desired. Beware, that some caramel will ooze out. To minimize this, you may not want to use all the caramel.
• Garnish sides with chopped pecans if desired.