Caramel Carrot Cake – two layers of truly moist carrot cake topped with the best caramel cream cheese ever and topped with lots of homemade salted caramel sauce.
Source:Home Cooking Adventure
Element
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 with parchment two 9-inch (23 cm) round cake pans.
2. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a medium bowl in 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 the sugar and water in a medium heavy-bottomed saucepan, over medium to high heat, and cook without stirring until the sugar has dissolved 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. Beat 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 on 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 hardens too much, 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.
