Carrot Layer Cake with Praline Filling and Cinnamon Cream Cheese Frosting

Carrot Cake SliceIt’s Improv time again.  Every third Thursday of the month, a group of bloggers post the results of a cooking challenge involving two assigned ingredients and a whole lot of imagination.  If you would like to join us in the future, see my Improv page on my header.   This month’s ingredients were peas and carrots.    Next month’s are eggs and bacon (bacon brownies anyone?).

Carrot Layer Cake with Praline Filling and Cinnamon Cream Cheese FrostingFor this month’s challenge, I opted to hide the peas.  I bought a little four ounce jar of baby food peas.   The cake may have had a green hue to it, but no one noticed.  I didn’t hide the fact that I had bought the baby food.  I put right on the counter in plain sight and when asked told the family I was going to put them into a dessert.  I just neglected to mention which dessert they entered.  No one has mentioned that the jar is gone.  Hehehe.carrot cake with praline filling and cinnamon cream cheese frostingIn place of the peas, you could add applesauce, mashed pears, squash,  or more oil.  I doubt if I will go to the bother of buying baby food again.   It’s easier to puree what I have on hand.   For the purpose of the challenge, however,  peas were a necessity.carrot cake with praline filling and cinnamon cream cheese frosting

This recipe was a compilation of a bunch of recipes.  I took what I thought was the best from about four and put them together into this amazing cake.  The frosting  came from Southern Living.

Carrot Layer Cake with Praline Filling and Cinnamon Cream Cheese Frosting
  • ½ cup oil
  • ½ cup pureed peas (or applesauce or squash or pears or more oil)
  • 2 cups flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 cups brown sugar
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • ½ tsp salt
  • 4 eggs
  • 3 cups shredded carrots
  • ⅓ cup butter
  • ⅓ cup brown sugar
  • ¼ cup evaporated milk
  • 2 tsp vanilla
  • 1 8oz cream cheese
  • 2 tsp cinnamon
  • 5 Tbsp butter
  • 1 tsp vanilla
  • 4 cups powdered sugar
  1. For the Cake:
  2. Mix the dry ingredients (flour, baking soda, baking powder, salt, cinnamon) together in a small bowl.
  3. In a mixing bowl, combine the oil and peas until blended.
  4. Add brown sugar and vanilla.
  5. Mix in the eggs until smooth.
  6. Add the dry ingredients.
  7. Stir in the carrots.
  8. Pour into two greased 9 inch pans.
  9. Bake 350 degrees for 35-40 minutes or until they test done.
  10. Start checking at 30 minutes if your oven is hot.
  11. Cool 10 minutes in the pans, then turn out onto a wire rack.
  12. For the filling:
  13. Start this while the cake is baking.
  14. Melt butter in a saucepan.
  15. Stir in brown sugar and evaporated milk, stirring constantly until boiling.
  16. Reduce heat and simmer uncovered for a couple minutes (3-4), stirring occasionally.
  17. Remove from heat, stir in vanilla and cool until it reaches a thick consistency.
  18. It will look horrible and you will be worried that it didn't work.
  19. Put it into the freezer for 15 minutes to speed up the cooling process.
  20. For the frosting:
  21. Beat cream cheese, butter and cinnamon until smooth.
  22. Add vanilla.
  23. Beat in powdered sugar on low, gradually increasing speed.
  24. Mix 5 minutes, making it fluffy.
  25. To assemble:
  26. Place one completely cooled layer of cake on a plate.
  27. Top with thickened filling.
  28. Top with second cake layer.
  29. Spread frosting all over top and sides.

Now, let’s see what everyone else in the group did with this challenge.


6 thoughts on “Carrot Layer Cake with Praline Filling and Cinnamon Cream Cheese Frosting

  1. I’m so glad your blog is back up and running. Whew. Your cake is exquisite…and you were so good about working the pea in! Who’d ever know??? Love it!

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