How to Cooking

How to Cooking

How to cooking

How To Make Carrot Cake- Recipe

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.

How To Make Caramel Carrot Cake

Source: Home Cooking Adventure


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)

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.


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