Caramel Carrot Cake Recipe
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.
#carrotcake #caramelcarrotcake
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Ingredients
Makes about 12-16 servings
Carrot Cake Batter
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
4 eggs
1 cup (200g) brown sugar
1/2 cup (100g) sugar
1 1/4 cups (275g) vegetable/canola oil
12 oz (350g) finely grated carrot (about 4-5 medium carrots)
1 cup pecans, toasted and chopped
Caramel Sauce
1 cup (200g) sugar
1/4 cup (60ml) water
1/2 cup (120g) whipping cream
2 tbsp (30g) unsalted butter, room temperature
1 tsp (5g) vanilla extract
1 tsp (5g) salt
Cream Cheese Frosting
17 oz (500g) cream cheese, room temperature
1 1/4 cup (300g) whipping cream, 35%fat, chilled
1/2 cup (60g) powdered sugar
1/3 cup (80g) caramel sauce
For Decoration
remaining caramel sauce (160g)
pecans
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.
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Carrot Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Carrot Cake. Carrot Cake never seems to go out of style. This rich and moist spice cake, full of grated carrot, toasted nuts, and crushed pineapple, has great flavor, especially when covered with a tangy sweet Cream Cheese Frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color, sweetness, and a moist texture, its flavor is almost indistinguishable.
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Carrot Cake Recipe By Food Fusion
The holiday season special. A perfect Carrot Cake recipe for to turn your holidays in a festive occasion. Those who have not tried it, would probably regret that you had never had it before. #HappyCookingToYou
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Carrot Cake
Recipe in English:
Ingredients:
-Maida (All-purpose flour) sifted 2 Cups
-Bareek cheeni (Caster sugar) 1 & ½ Cups
-Jaifil powder (Nutmeg powder) ¼ tsp
-Darchini powder (Cinnamon powder) 2 tsp
-Namak (Salt) ½ tsp
-Baking soda 1 tsp
-Neem garam doodh (Lukewarm milk) ½ Cup
-Lemon juice 1 tbs
-Anday (Eggs) 3 (room temperature)
-Vegetable oil 1 Cup
-Vanilla essence 1 tsp
-Gajar (Carrots) grated 2 Cups
-Akhrot (Walnuts) chopped 1 Cup
Frosting:
-Makhan (Butter) 120 gms (room temperature)
-Cream cheese 220 gms (room temperature)
-Vanilla essence 1 tsp
-Icing sugar 250 gms
Directions:
-In bowl,add all-purpose flour,caster sugar,nutmeg powder,cinnamon powder,salt,baking soda,mix well and set aside.
-In lukewarm milk,add lemon juice,mix well and let it rest for few minutes.Butter milk is ready & set aside.
-In bowl,add eggs and beat well.
-Add vegetable oil,prepared butter milk,vanilla essence and beat again.
-Gradually add dry flour mixture and beat until well combined (don’t over beat).
-Add carrots,walnuts and fold gently with the help of the spatula.
-Grease 8” inch baking pan with cooking oil,place butter paper and pour cake batter in prepared baking pan.
-Bake in preheated oven at 180 C for 40-50 minutes or until the cake pulls away from the side of the pans and a toothpick inserted in the center of the cakes comes out clean.
-Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
-Transfer the cake to the wire rack and let it cool.
Cream cheese Frosting:
-In bowl,add butter and beat until fluffy.
-Add cream cheese and beat until smooth.
-Add vanilla essence and icing sugar,beat again and refrigerate until use.
Assembling:
-With the help of the cake knife,horizontally cut two layers of cake.
-On cake tray,place cake layer and apply frosting.
-Place another cake layer and cover the cake with cream cheese frosting & chopped walnuts.
-Decorate & serve.
Recipe in Urdu:
Ajza:
-Maida (All-purpose flour) sifted 2 Cups
-Bareek cheeni (Caster sugar) 1 & ½ Cups
-Jaifil powder (Nutmeg powder) ¼ tsp
-Darchini powder (Cinnamon powder) 2 tsp
-Namak (Salt) ½ tsp
-Baking soda 1 tsp
-Neem garam doodh (Lukewarm milk) ½ Cup
-Lemon juice 1 tbs
-Anday (Eggs) 3 (room temperature)
-Vegetable oil 1 Cup
-Vanilla essence 1 tsp
-Gajar (Carrots) grated 2 Cups
-Akhrot (Walnuts) chopped 1 Cup
Frosting:
-Makhan (Butter) 120 gms (room temperature)
-Cream cheese 220 gms (room temperature)
-Vanilla essence 1 tsp
-Icing sugar 250 gms
Directions:
-Bowl mein maida,bareek cheeni,jaifil powder,darchini powder,namak aur baking soda dal ker ache tarhan mix ker lein & side per rakh dein.
-Neem garam doodh mein lemon juice dal ker ache tarhan mix ker lein aur kuch dair kliya chor dein.Butter milk tayyar hai & side per rakh dein.
-Bowl mein anday dal ker ache tarhan beat ker lein.
-Vegetable oil,tayyar butter milk aur vanilla essence dal ker dubara beat ker lein.
-Thora thora ker ka dry maida ka mixture dal dein aur combine hunay tak beat kertay rahein (don’t over beat).
-Gajar aur akhrot dal dein aur spatula ki madad sa gently fold ker lein.
-8” inch baking pan ko cooking oil sa grease ker ka butter paper laga lein aur tayyar cake batter dal dein.
-Preheated oven mein 180 C per 40-50 minutes kliya bake ker lein.
-Cake ko oven sa nikal lein aur cake ki sides per knife dal ker ghooma lein ta ka pan ki sides lose ho jayein.
-Cake ko wire rack per rakh dein aur thanda ker lein.
Cream cheese Frosting:
-Bowl mein makhan dal dein aur fluffy hunay tak beat ker lein.
-Cream cheese dal dein aur smooth hunay tak beat ker lein.
-Vanilla essence aur icing sugar dal ker dubara beat ker lein aur istamal kernay tak refrigerate ker lein.
Assembling:
-Cake knife ki madad sa cake ko do horizontally layers mein cut ker lein.
-Cake tray per cake ki layer rakh dein aur frosting laga lein.
-Cake ki dosri layer rakh dein aur cake ko cream cheese frosting aur chopped akhrot sa cover ker lein.
-Decorate ker ka serve karein.
Dieser Karottenkuchen ist so einfach zuzubereiten, dass ich ihn dreimal pro Woche mache!
Karotten-Walnuss-Cupcake????
Zutaten:
????3 Eier
????Zucker 150 g
????Pflanzenöl 80 g
????Mehl 180 g
???? Schale von 1 Orange
????Karotte 200 g
????Walnüsse 100 g + etwas zur Dekoration nach Wunsch
????Eine Prise Salz
???? Backpulver 10 g
????Zimt, Nelken, Muskatnuss nach Wunsch (ich habe eine würzige Mischung aus 1 Esslöffel hinzugefügt)
Für die Creme:
????Frischkäse 200-250 g
????Puderzucker 50-65 g
Vorbereitung:
???? Reiben Sie die Karotte auf einer Reibe
????Orangenschale einreiben
????Die Nüsse mit einem Messer oder in einer Mühle hacken
????Eier mit Zucker vermischen und etwas schütteln
????Pflanzenöl hinzufügen und vermischen
????in einer separaten Schüssel gesiebtes Mehl, Salz, Backpulver und Gewürze vermischen. Wir mischen
????geriebene Karotte, Orangenschale und gehackte Nüsse zur Eimischung hinzufügen. Wir mischen
????Trockene Zutaten hinzufügen und vermischen
????Den Teig in eine mit Backpapier ausgelegte Form geben und im auf 180° vorgeheizten Ofen 45–55 Minuten backen lassen (ich habe 55 Minuten in einer 26*12 cm großen Form gebacken. Wenn Sie jedoch eine runde Form nehmen mit einem größeren Durchmesser dauert es weniger Zeit. Überprüfen Sie die Bereitschaft mit einem Holzspieß, dieser muss trocken sein)
????Für die Sahne Frischkäse und Puderzucker verrühren.
????Lassen Sie den Kuchen vollständig abkühlen und verteilen Sie die gesamte Sahne mit einer „Kappe“ darauf. Nach Belieben mit gehackten
Nüssen dekorieren.
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Musik: Morgens
Musiker: Jeff Kaale
The best one bowl Carrot Cake ????????
Making the best rated carrot cake recipes from allrecipes. This carrot cake was way better than the last one we made. Plus, who doesn't love an easy one bowl recipe. #carrotcake #cake #easy
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How To Make Super Soft Carrot Cake At Home. ( Less Sugar)
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