x
Mónica

Mónica Mateos

ImagenReceta
2 Photos
x
Select File


Validate Cancel
2

Carrot cake with caramel

2 h
40 min
Easy
70
Favorites
Collections
Glider
Super List
Upload a picture
To print
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 nut-like 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?
Learn more about Mónica Mateos

Ingredients

12 servings
  • 4 cups of flour
  • 4 teaspoons of cinnamon
  • 1/2 teaspoonful of Salt
  • 1/2 teaspoonful of nutmeg
  • 1 teaspoonful of ginger
  • 2 teaspoons of baking powder
  • 6 pieces of egg
  • 3/4 of Cup of raw sugar
  • 3/4 of Cup of refined sugar
  • 1 3/4 cups of vegetable oil
  • 2 cups of carrot grated
  • 1 Cup of nut finely chopped
  • 3 cups of sugar for bitumen
  • 1 Cup of Butter cut into cubes, for bitumen
  • 1 1/2 cups of whipping cream for bitumen
  • 5 cups of powder sugar for bitumen
  • 1 tablespoon of milk for bitumen
  • 10 grams of unflavored gelatin for the glaze
  • to taste of nut to decorate

    Preparation

    Preheat the oven to 180 ° C.
    Pass through a sieve, flour, cinnamon, salt, nutmeg, ginger and baking powder. 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 candy. 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 bitumen 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 bitumen 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 bitumen 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.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1676
    kcal
    84%
    Carbohydrates
    269
    g
    90%
    Proteins
    16.0
    g
    32%
    Lipids
    73.5
    g
    113%
    Fiber
    10.7
    g
    21%
    Sugar
    194
    g
    215%
    Cholesterol
    87.0
    mg
    29%
    Esha
    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 Beatriz Hernandez
    06/06/2018 21:41:34
    Demasiado buena!
    Diana Diaz perez
    04/06/2018 18:17:35
    Excelente receta

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    SUGGESTED RECIPES

    Cake Pops Superbowl

    1 Comments

    Oatmeal Hot Cakes

    7 Comments

    Banana Cake Pops

    2 Comments

    Banana Hot Cakes

    10 Comments

    Double Chocolate Hot Cakes

    0 Comments
    ADVERTISING
    ADVERTISING
    ADVERTISING