Caramel Carrot Cake – two layers of really moist carrot cake topped with the best caramel cream cheese ever and topped with lots of homemade salted caramel sauce.
Source: Home Cooking Adventure
Ingredient
Makes about 12-16 servings
Carrot cake powder
2 cups (250g) all-purpose flour
1 1/2 teaspoons (6g) baking powder
1 1/2 teaspoons (9g) baking soda
1 teaspoon (5g) salt
2 teaspoons (6g) cinnamon
1/2 teaspoon (2g) nutmeg
4 eggs
1 cup (200g) brown sugar
1/2 cup (100g) sugar
1 1/4 cups (275g) vegetable/canola oil
12 oz (350g) finely grated carrots (about 4-5 medium carrots)
1 cup pecans, toasted and chopped
Caramel Sauce
1 cup (200g) sugar
1/4 cup (60ml) water
1/2 cup (120g) whipped cream
2 tablespoons (30g) unsalted butter, room temperature
1 teaspoon (5g) vanilla extract
1 teaspoon (5g) salt
Cream cheese coating
Cream cheese 17 oz (500g), room temperature
1 1/4 cups (300g) whipped cream, 35% fat, chilled
1/2 cup (60g) powdered sugar
1/3 cup (80g) caramel sauce
To decorate
remaining caramel sauce (160g)
Pecan
1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
2. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into a medium bowl. Set aside.
3. In a large bowl, add the eggs with the whole sugar and mix for a few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually add in the flour mixture. Use a spoon to mix the grated carrots and toasted pecans.
4. Pour the batter evenly into the prepared pan.
5. Bake for 30-35 minutes until toothpick inserted in the center comes out clean.
6. Let the pan cool on a cooling rack for 10 minutes.
7. Remove the cake from the pan and let it cool completely.
8. Prepare the caramel sauce. Place sugar and water in a medium heavy-bottomed saucepan, cook over medium-high heat, stirring without stirring, and cook until sugar is melted and caramelized.
9. Remove the pan from the heat and add the cream. It will bubble a bit.
10. Cook for about 1 minute, stirring constantly with a wooden spoon until smooth.
11. Remove from heat and add butter and salt. Stir until smooth. Pour into a small jar and set aside to cool until cake is set.
12. Prepare frosting. In a bowl. Whip cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) caramel sauce.
13. Beat cream in another bowl until stiff peaks form. Gradually add in cream cheese mixture one at a time until well combined.
14. Assemble the cake. Place a layer of cake on your serving plate. Spread evenly with less than half of the frosting. Add a second cake layer. Gradually spread the remaining frosting over the top and sides of the cake. Place in the refrigerator for at least 2 hours.
15. Before serving, drizzle the remaining caramel sauce over the top of the cake. If the caramel is too solid, heat a little over bain-marie to get a thick consistency. Garnish with chopped pecans and whole berries if desired.
16. Leftovers can be covered and refrigerated for up to a week. Serve at room temperature.
