Caramel Carrot Cake

Mónica Mateos
Are you a fan of caramel recipes? Make this Caramel Carrot Cake, a delicious sweet combination. The best part is that you can make this cake to celebrate your birthday or any special occasion. Enjoy the creamy and fluffy texture of this cake.The best part of this Caramel Carrot Cake is that it contains nuts like walnuts, which give it a crunchy touch and a very rich flavor. It also has a bit of ground ginger. Have you thought about making a carrot cake with caramel sauce?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 4 cups flour
  • 4 teaspoons cinnamon
  • 1/2 teaspoons salt
  • 1/2 teaspoons nutmeg
  • 1 teaspoon ginger
  • 2 teaspoons baking powder
  • 6 eggs
  • 3/4 cups raw sugar
  • 3/4 cups granulated sugar
  • 1 3/4 cups vegetable oil
  • 2 cups carrot, grated
  • 1 cup walnuts, finely chopped
  • 3 cups sugar, for the frosting
  • 1 cup butter, cut into cubes, for the frosting
  • 1 1/2 cups whipping cream, for the frosting
  • 5 cups icing sugar, for the frosting
  • 1 tablespoon cow's milk, for the frosting
  • 10 grams unflavored gelatin powder, for the glaze
  • walnuts, for decoration
Preparation
2h
40 mins
Low
  • Preheat the oven to 180°C.
  • Sift the flour, cinnamon, salt, nutmeg, ginger, and baking powder. Set aside.
  • Beat the eggs with the brown sugar, the refined sugar, gradually add the oil, mix in the flour mixture, the zest, the carrot, and the walnuts. Beat until fully combined.
  • Pour into 3 previously greased and floured 20 cm diameter molds and bake for 25 minutes, cool, and unmold.
  • For the frosting, heat the sugar over medium heat and cook until it forms an amber caramel, add the butter and the heavy cream, cook for 3 more minutes until combined. Remove from heat.
  • Reserve 1/3 of the caramel. Chill.
  • Beat 2/3 of the caramel at high speed until it changes color and gradually add the powdered sugar and milk. Place in a piping bag and chill.
  • Assemble the cake by placing a bit of frosting on a cake layer, cover with another layer, and repeat until you have 3 layers. Cover the entire cake with the remaining frosting and refrigerate until firm.
  • Add the melted gelatin to the reserved caramel and mix until combined. Cover the surface of the cake with this mixture and let it dry.
  • Decorate with frosting rosettes and chopped walnuts. Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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