Caramel Carrot Cake Recipe

Caramel Carrot Cake 100g pecans, toasted 350g carrots, about 4-5 medium carrots 4 eggs 200g brown sugar 100g sugar mix until creamy 275g vegetable/canola oil mix until well combined 250g all-purpose flour 2 tsp (6g) cinnamon 1/2 tsp (2g) nutmeg 1 tsp (5g) salt 1 1/2 tsp (6g) baking powder 1 1/2 tsp (9g) baking soda gradually add to egg mixture add grated carrots chopped pecans two 9 inch (23cm) cake pans, greased with butter and lined with parchment paper divide batter evenly bake at 350°F (180°C) for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean let pans cool on a cooling rack for 10 minutes, then remove from the pan 200g sugar 60ml water cook until sugar dissolves and gets a caramel color remove from heat 120g whipping cream cook for one more minute remove from heat 2 tbsp (30g) unsalted butter, room temperature 1 tsp (5g) salt 1 tsp (5g) vanilla extract let it cool to room temperature 500g cream cheese, room temperature 60g powdered sugar 80g caramel sauce 300g whipping cream, 35%fat, chilled mix until stiff peaks form gently fold into the cream cheese mixture add a bit less than a half of frosting the remaining frosting refrigerate until ready to serve chopped pecans remaining caramel sauce

Channel: Home Cooking Adventure

Views: 1,813,445

Keywords: caramel carrot cake, carrot cake, Easter cake, moist carrot cake, cream cheese frosting, carrot cake recipe, caramel cake, cake recipes, carrot recipe, how to make carrot cake, carrot cake recipe moist, carrot cake recipe from scratch, carrot cake recipe with cream cheese frosting, carrot cake with cream cheese frosting, carrot cake recipe easy

Id: teccstvgL7A

Length: 6min 33sec (393 seconds)

Published: Fri Apr 07 2017