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Caramel Carrot Cake

2h
40 mins
Low
172
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Are you a fan of candy recipes? Cook this Carrot Cake with Caramel, a sweet delicious combination. The best thing is that this cake can be cooked to celebrate your birthday or some special occasion. Enjoy the creamy and fluffy texture of this cake. The best thing about this Carrot Cake with Caramel is that it has nuts in its ingredients, which give it a crunchy touch and a very rich flavor. It also has some ginger powder. Did you ever think of making a carrot cake with caramel sauce?
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Ingredients

12 portions
  • 4 cups flour
  • 4 teaspoons cinnamon
  • 1/2 teaspoons salt
  • 1/2 teaspoons nutmeg
  • 1 teaspoon ginger
  • 2 teaspoons baking soda
  • 6 eggs
  • 3/4 cups raw sugar
  • 3/4 cups refined sugar
  • 1 3/4 cups vegetal oil
  • 2 cups carrot, grated
  • 1 cup walnut, 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 powdered sugar, for the frosting
  • 1 tablespoon milk, for the frosting
  • 10 grams gelatin, for the glaze
  • to taste walnut, to decorate

Preparation

Preheat the oven to 180 ° C(357F).
Pass the flour, cinnamon, salt, nutmeg, ginger and baking powder through a sieve. Reserve.
Beat the eggs, with the brown sugar, the refined sugar, add the oil little by little, add the flour mixture, the zest, the carrot and the nuts. Beat until fully integrated.
Pour into 3 previously floured and greased molds of 20 cm in diameter and bake for 25 minutes, cool and unmold.
For the bitumen, heat the sugar over medium heat and cook until it forms an amber-colored caramel, add the butter and the whipping cream, cook 3 minutes more until integrating. Remove from cooking.
Reserve 1/3 part of the caramel. Chill
Beat the 2/3 parts of caramel at high speed until it changes color and gradually add the icing sugar and milk. Place in a pastry sleeve and cool.
Make the cake by placing a bit of the frosting on a sponge cake, cover with another sponge cake and repeat until you get 3 floors. Cover all the cake with the rest of the frosting and refrigerate until firm.
Add the melted gelatin to the caramel you reserved and mix until integrated. Cover the surface of the cake with this mixture and let it dry.
Decorate with frosting and chopped walnuts. Serve and enjoy.

PRESENTATION

On a cake base decorated with bitumen and walnut rosettes.

TIPS

It is very important that when baking do not open the oven, otherwise your cake could collapse. When you make the candy, it is important that you do not move the sugar, otherwise it will crystallize and it will not be smooth.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
olgapatricia guzman vega
14/06/2018 11:48:16
Deliciosooooooooo 😋
Claudia Beltrán
11/06/2018 21:26:08
Simplemente delicioso
Julia Hernandez
06/06/2018 21:41:34
Demasiado buena!
Diana Diaz perez
04/06/2018 18:17:35
Excelente receta

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