Welcome to my new recipe! Let’s break in this new space with the humble carrot cake, which is often unfortunately overlooked! But with my delicious and flavourful recipe you’ll be wanting more and more slices! Recipe below . . . This dessert is perfectly soft and moist. Cake frosting has a marshmallow-like fluffiness and is absolutely delicious!
This is our favorite carrot cake recipe. This carrot cake is 100% from scratch, easy to make, versatile and utterly delicious. One of our most popular recipes! Just read all the rave reviews!
I tried this recipe and it turned out beautifully! The cake sure looks great, how you lined the round bottom, though.. I did it again yesterday and it tastes great and the texture is incredible …
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.
I love carrot cake, but had never thought of adding dry fruits, sounds delicious! You should definitely try this recipe 🙂
For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well.
This easy recipe is sure to become your favorite! You can adjust the cake to your liking by making into a 3 or even 4 layer cake and add your favorite chopped nuts.
R E C I P E
300g carrots, in small pieces
4 eggs
250g caster sugar
100g light soft brown sugar
200g vegetable oil
250g plain flour
1 level Tbsp baking powder
1 tsp ground cinnamon
1 pinch fine sea salt
1 tsp vanilla extract
100g pecan nuts
50g raisins (optional)
Frosting
100g butter, in small chunks
1 Tbsp orange juice
100g icing sugar
200g cream cheese
150g pecan halves
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.
This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option. This is my favourite carrot cake – such an easy recipe that turns out amazingly – it was demolished in record time. Amazing recipe for thermomix! I always add crushed pineapple (not drained) to my carrot cake.. you need to try it !!
