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Caramel Carrot Cake Recipe

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Rating: 4.0; Vote: 1

Carramel Carrot Cake - two layers of really moist carrot cake frosted with the best caramel cream cheese frosting ever and topped with plenty of homemade salted caramel sauce. Ingredients Makes about 12-16 servings Carrot Cake Batter 2 cups (250g) all-purpose flour 1 1/2 tsp (6g) baking powder 1 1/2 tsp (9g) baking soda 1 tsp (5g) salt 2 tsp (6g) cinnamon 1/2 tsp (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 carrot (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) whipping cream 2 tbsp (30g) unsalted butter, room temperature 1 tsp (5g) vanilla extract 1 tsp (5g) salt Cream Cheese Frosting 17 oz (500g) cream cheese, room temperature 1 1/4 cup (300g) whipping cream, 35%fat, chilled 1/2 cup (60g) powdered sugar 1/3 cup (80g) caramel sauce For Decoration remaining caramel sauce (160g) pecans 1. Prepare the carrot cake layers. Preheat oven to 350F (180C. Grease and line with parchment paper two 9 inch (23 cm) round cake pans. 2. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. 3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans. 4. Pour the batter evenly into the prepared pans. 5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean. 6. Let pans cool on a cooling rack for 10 minutes. 7. Remove the cakes from the pan and let them cool completely. 8. Prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. 9. Remove the pan from the heat and add the cream. It will bubble a little 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 well until smooth. Pour into a small jar and set aside to cool until the cake is ready. 12. Prepare the frosting. In a bowl Beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce. 13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined. 14. Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours. 15. Before serving top the cake with remaining caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired. 16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
Date: 2019-07-03

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Comments and reviews: 10

Maai de Vries
Made this once, i think I'm going to use smaller cake pans (I used two 26 CM cake pans for this amount off batter) the next time, and really try not to only make it taste great, - still I think off truly improving how I did this, It didn't really look as stunning as this, but the taste was great- But I have the wish to also make it look wonderfull the next time. I only wonder who would like to eat it with me this time. :-(
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Simon Reka
Hello I made this amasing cake at the weekend. But my caramel sauce wasn't been liquid and when i put into the cream became immediatelly hard. so I didn't put caramel sauce nowhere. I left the caramel sauce in a pot and it was very hard later. I f I woul have been took into the cake It was unable to cut. I tried to follow the instructions, do you know what was the problem? Reka from Hungary
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islam zghoul
I made this cake today. It is the best carrot cake recipe I ever made. It was light and the flavor was perfect. I didn't make the frosting or caramel sauce but i think I will try them next time because I'm sure it will make the cake extraordinary. Keep it up, after this recipe im going to try all your recipes and add them to my personal cook book
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Asmaa Ataout
Just wow, thank you for the great recipe, I've tried the coconut cake, it was very delicious and moist. Please I would like to try the carrot cake but I have small pans like please can you give me the ingredients for a small cake my husband's birthday this week and he loves carrots cake pleaaasee,
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Lurelay Gaming
I made this for my boyfriends birthday and everyone loved it It was so incredibly good that I couldn't even believe that I made it myself. The caramel was the only tricky part and I messed it up the first time but by the second time it turned out perfect. Will definitely make this cake again: )
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Joy oh bounteous Joy to view such a video - a cornucopia of visual delight with such wonderful closeups of scrumptious foodYum yum and indefatigably wondrously throw caution to the wind glutton and gluten heaven Please continue to wow us with your videos - I love it
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Elisa The First
Hello I did this cake today and it tasted incredible but i struggeld with the sauce I had to make it twise and the second was better but i had to warm it up a little before adding it to the cakeI want to make it again could you give me some tips for the sauce
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Cylia Aguenihanai
I tasted this cake it was very tasty but i had aproblem with the sponge cake i hadn't used Brown sugar and i used just a few of powered sugar so the sponge cake had too much oil but the cake was very amazing at all
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Introverted Soul.
This looks so good Im going to make this for my mums birthday since carrot cake is her favourite cake Anybody made this? I dont know if the caramel combination will be nice with carrot cake? Tell me please?
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Nguyen Huy
i only have 1 loose bottom mould about 22cm. should i divide the batter into 2 and bake twice? or should i put all in and bake once? if so what temperature and how long should i bake? thank you
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