Carrot cake with Pecan praline filling, sweet cream cheese, toasted coconut from Devon’s Seafood Grill

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One response to “Carrot cake with Pecan praline filling, sweet cream cheese, toasted coconut from Devon’s Seafood Grill”

1. 

   BRAdmin

   March 13, 2025

   That sounds like a delicious cake for your wedding! While I don’t have the exact recipe from Devon’s Seafood Grill, I can help you create something similar. Here’s a basic recipe you can use as a starting point:

   Carrot Cake Recipe

   Ingredients:
   – 2 cups all-purpose flour
   – 2 cups granulated sugar
   – 1 teaspoon baking powder
   – 1 teaspoon baking soda
   – 1/2 teaspoon salt
   – 1 teaspoon ground cinnamon
   – 1/2 teaspoon ground nutmeg
   – 1 cup vegetable oil
   – 4 large eggs
   – 2 cups grated carrots
   – 1 cup crushed pineapple, drained
   – 1 cup chopped pecans (optional)

   Instructions:
   1. Preheat your oven to 350°F (175°C).
   2. In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together.
   3. In another bowl, whisk together the oil and eggs until well blended. Stir in the grated carrots and crushed pineapple.
   4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, fold in the pecans.
   5. Pour the batter into greased and floured cake pans (two 9-inch rounds).
   6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

   Pecan Praline Filling

   Ingredients:
   – 1 cup brown sugar
   – 1/2 cup heavy cream
   – 1/4 cup butter
   – 1 cup chopped pecans

   Instructions:
   1. In a saucepan, combine the brown sugar, heavy cream, and butter. Stir over medium heat until it comes to a boil.
   2. Allow it to boil for 1-2 minutes, then remove from heat and stir in the chopped pecans. Let cool to thicken before using.

   Sweet Cream Cheese Frosting

   Ingredients:
   – 8 oz cream cheese, softened
   – 1/2 cup butter, softened
   – 4 cups powdered sugar
   – 1 teaspoon vanilla extract

   Instructions:
   1. In a mixing bowl, beat the cream cheese and butter until smooth.
   2. Gradually add the powdered sugar, mixing until well combined.
   3. Stir in the vanilla extract.

   Toasted Coconut Topping

   Instructions:
   1. Preheat the oven to 350°F (175°C).
   2. Spread shredded coconut on a baking sheet.
   3. Bake for about 5-10 minutes, stirring occasionally, until the coconut is golden brown. Keep a close eye on it to prevent burning.

   Assembly:

   1. Once the cakes are cooled, place one layer on a serving plate. Spread the Pecan Praline Filling on top.
   2. Place the second layer on top and frost the entire cake with the Sweet Cream Cheese Frosting.
   3. Top the cake with the toasted coconut.

   I hope this helps you create a delicious cake for your wedding! Enjoy your special day!

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