Praline Carrot Cake
|Caramel syrup||1 Cup (16 tbs)|
|Cooked carrots||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Eggs||2 , well beaten|
|Pecans||2 Cup (32 tbs), coarsely chopped|
|Caramel frosting||2 Cup (32 tbs) (Adjust Quantity As Needed)|
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.