I need the recipe for a towering praline carrot cake. Can anyone help?

My step father gave me this recipe (it was given to him by one of his friends and both are deceased now) and I have misplaced my copy of it. It is delicious!!! Especially the cream cheese cinnamon frosting and the candied pecans. I would love to have this recipe again...... Any help would be appreciated.I need the recipe for a towering praline carrot cake. Can anyone help?
Towering Praline Carrot Cake








Ingredients


3 cups sliced carrots


2-3/4 cups sugar


3 cups all-purpose flour


1 tablespoon ground cinnamon


1-1/2 teaspoons baking powder


1-1/2 teaspoons baking soda


1 teaspoon salt


1-1/3 cups cooking oil


6 eggs


1 8-ounce can crushed pineapple, drained


1 tablespoon vanilla


1 cup chopped pecans


1/2 cup flaked coconut


2 recipes Cream Cheese frosting


1 recipe Praline Sauce








Directions


1. Grease and lightly flour three 9x1-1/2-inch round baking pans; set aside. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.


2. In a very large bowl stir together flour, sugar, 2 teaspoons of the cinnamon, the baking powder, baking soda, and salt. Make a well in center of flour mixture. Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans, and coconut.


3. Spread batter evenly in prepared pan. Bake in a 350 degrees F oven 35 to 40 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. While layers are cooling, prepare Cream Cheese Frosting; beat or stir remaining 1 teaspoon cinnamon into frosting.


4. To assemble, place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer. Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the Praline Saue into the unfrosted ring (sauce will not fill ring). Add second cake, top side up; repeat frosting and filling steps using another 1 cup of the frosting and remaining Praline Sauce.


5. Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans. Cover; store in refrigerator.


Make-Ahead Tip: Prepare Towering Praline Carrot Cake as directed through Step 5, assembling cake on the base of a cake container with a tight-fitting lid or one a baking sheet. Do not garnish with pecans. Cover and refrigerate up to 3 days. (Or freeze just until frosting i firm. Cover with container lid or moisture- and vaporproof wrap. Freeze up to 1 week.)


To Serve: Let refrigerated cake stand, covered, at room temperature for 30 minutes. (Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.) If desired, garnish with additional chopped pecans.I need the recipe for a towering praline carrot cake. Can anyone help?
This is the best carrot cake I've ever made and tasted. You can add or change the topping to suit





Ingredients


150ml/录 pint sunflower oil


100g/4oz soft light brown sugar


2 eggs, lightly beaten


75g/3oz golden syrup


175g/6oz wholemeal self-raising flour


1 level tsp ground cinnamon


陆 tsp ground allspice


陆 tsp ground ginger


1 tsp bicarbonate of soda


200g/7oz finely grated carrots


75g/3oz sultanas


25g/1oz desiccated coconut


For the topping:


2 tsp fine-cut orange marmalade


150g/5oz cream cheese


50ml/2fl oz coconut cream


40g/1陆oz icing sugar


freshly grated or ground nutmeg or ground cinnamon, to finish











Method


1. Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in round or square baking tin.


2. In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin.


3. Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.


4. While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake.


5. For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away.
Lovely Praline Carrot Cake


From Linda Larsen,


Your Guide to Busy Cooks.


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This cake is a recipe makeover! Mirelle told me about this recipe in response to my requests for complicated recipes to make over. Try it!


INGREDIENTS:





1 (2 layer) carrot cake mix


1 (8 ounce) can crushed pineapple, undrained


1/2 cup ground white chocolate


1 (8 ounce) can cooked carrots, drained, mashed


1/4 cup safflower oil


1/4 cup water


3 eggs


1 cup chopped pecans


1/2 cup coconut


1/3 cup purchased butterscotch caramel fudge sauce


2 (10 ounce) cans ready to spread cream cheese frosting


1 (3 ounce) package cream cheese, softened


1 cup powdered sugar


1/2 teaspoon cinnamon


PREPARATION:





Preheat oven to 350 degrees F. Generously grease and flour 2 9'; round layer cake pans and set aside. In large bowl combine cake mix, pineapple, white chocolate, carrots, oil, water, eggs, pecans, and coconut. Mix on low speed until blended, then beat at medium speed for 2 minutes. Pour into prepared cake pans. Bake at 350 degrees F for 23-30 minutes or until cake springs back when touched lightly in center and begins to pull away from sides of pan. Cool cakes in pans on rack for 10 minutes, then invert onto racks and cool completely.





In medium bowl combine frosting, cream cheese, powdered sugar, and 1/2 tsp. cinnamon and beat until light and fluffy.





To assemble cake, place one layer on serving place, top side down. Build up a rim 1'; thick on edge of cake and spoon some frosting into the middle to form a 2'; circle. Pour caramel fudge sauce into area between frostings. Top with remaining cake layer, top side up. Frost top and sides of cake with remaining frosting. Store in refrigerator.