I will show you detailed measurement information when making it. Carrots are thinly sliced with a 2~3mm fine grater. Toast walnuts over medium heat. Pulse it in a blender. Most of it is finely ground and 20% is left little chunk. The eggs are at room temperature. Instead of cane sugar, light brown sugar or caster sugar is okay. Beat eggs and sugar for 5 minutes at high speed. After 5 minutes, slowly add vegetable oil and mix at medium speed. Wrap the completely cooled cake and store it in the refrigerator overnight. This sheet can be brittle. Keep it cold in the refrigerator and cut it to make less crumb. I'm going to make orange caramel. Put the heavy ream and orange juice in a saucepot and heat it just before boiling. Adding corn syrup prevents the recrystallization of sugar. Also, put water and corn syrup first and then sugar so that the sugar does not burn quickly. Wait for the golden brown color. it takes time, But at some point, the color starts to darken and it progresses very quickly. When it has a golden brown color, add butter. You should put it in when the color is lighter than you expected. Otherwise, it gets too dark. Reduce the heat. If you add hot heavy cream, orange juice, and zest, It will boil violently. Keep stirring gently. And boil it over low heat for two more minutes and then remove from the heat. When the caramel is completely cooled, cover it and set it in the refrigerator for 3 hours. Butter, cream cheese, and condensed milk are at room temperature. First, cream the butter at medium speed for 2 minutes. Then, cream cheese by adding half of it. Cream it while adding condensed milk in half. The buttercream should be creamed enough to give it a less feel and light texture. After crumb coat, harden in the fridge. I'm going to stick carrots on the side of the cake. Cream cheese buttercream is lighter and thinner than regular buttercream. So, you have to freeze it so it won't melt when you put them on the cake with your hand. Carrot cake with orange caramel!! Yuhoo~~!
