Ingredients
Biscuit
- 300 grams (10.6 ounces) brown sugar
- A pinch of salt
- 5 eggs
- 100 grams (3.55 ounces) butter, at room temperature
- 150 grams (5.3 ounces) chopped walnuts
- 370 grams (13.05 ounces) grated or chopped fresh carrots
- 370 grams (13.05 ounces) flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 150 grams (5.3 ounces) flavorless vegetable oil
Vanilla Creme
- 600 grams (21.15 ounces) cream cheese
- 110 grams (3.9 ounces) cream (35%)
- 60 grams (2.1 ounces) powdered sugar
- Vanilla, to taste
Caramel
- 150 grams (5.3 ounces) cream (33-35%)
- 100 grams (3.55 ounces) brown sugar
- 60 grams (2.1 ounces) butter
- 1 tablespoon liquid honey
- A pinch of sea salt
Equipment
- Mixing Bowls
You'll need a variety of mixing bowls for different mixtures. Ensure they are large enough to accommodate all ingredients without spilling.
- Whisk
A sturdy whisk is essential for whipping up the eggs and sugar to a light and frothy consistency.
- Sifter
A sifter ensures a lump-free, smooth batter by evenly incorporating dry ingredients like flour and spices.
- Spatula
A silicone spatula is perfect for folding and mixing delicate ingredients without overworking the batter.
- 18 cm Cake Molds
You will need three cake molds of the same size for even baking. If you don’t have three, bake in turns but be mindful of timing.
- Wire Rack
A wire rack is ideal for cooling layers evenly and preventing them from becoming soggy.
- Pastry Bag
A pastry bag is perfect for piping the smooth vanilla cream onto the cake for that professional touch.
Instructions
Step 1
In a large mixing bowl, combine the sugar, a pinch of salt, and the eggs. Whip everything well until the mixture becomes pale and fluffy. Ensure your butter is very soft but not melted, to incorporate smoothly into the mixture. Add the soft butter and gently whisk until smooth and well incorporated. Be careful not to overwhisk to keep the mixture fluffy.
Sift the flour, baking powder, and spices into the egg mixture, and fold gently. Add the vegetable oil and mix until you achieve a smooth, lump-free dough. Finally, fold in the chopped carrots and nuts. Divide the dough into 3 equal parts and pour them into cake molds.
Bake at 180°C (356°F) for about 30 minutes. It is best to bake all the layers simultaneously. If you have fewer molds, bake in turns. Allow the finished cake layers to cool in the molds for about 5 minutes, then transfer to a wire rack to cool completely. Once cooled, wrap each layer in plastic wrap and refrigerate for at least 3 hours, preferably overnight.
Step 2
In a mixing bowl, whip the cream and powdered sugar together until stiff peaks form. Add the cream cheese and mix thoroughly with a spatula until smooth. Place the creme in a pastry bag for easy application.
Step 3
In a medium saucepan, combine the cream, brown sugar, butter, honey, and a pinch of sea salt.
Cook over medium heat, stirring occasionally, until the mixture thickens to a caramel consistency. Cool the caramel to room temperature before using.
Servings
🎉 The ultimate carrot cake deserves an equally fabulous presentation! For a fun twist, layer the cake with different shades of frosting for an ombre effect. 🎨
🍓 Serve with a side of fresh berries for a pop of color and a burst of freshness that complements the spiced carrot and creamy vanilla flavors beautifully. 🍇
☕ Pair each slice with a cup of rich, freshly brewed coffee or a warm chai tea latte to enhance the cozy flavors of cinnamon, nutmeg, and ginger in the cake. 🫖
🍨 For a decadent treat, drizzle extra caramel sauce over each slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream. It's a surefire way to win hearts! 🍦
⛱️ Ideal for picnics and potlucks, this cake travels well! Just keep the layers and frosting separate until you’re ready to serve to ensure it stays pristine. 🌞
Variations
Gluten-Free Variation: Replace the regular flour with a gluten-free all-purpose flour blend, and ensure that all other ingredients, like baking powder and spices, are gluten-free. This substitution keeps the cake moist and delicious without compromising on flavor. 🌾
Vegan Variation: Swap the eggs with a vegan egg replacer or a combination of flax seeds and water (1 tablespoon of ground flax seeds mixed with 3 tablespoons of water per egg). Use dairy-free cream cheese and coconut cream for the frosting, and replace butter with a plant-based alternative in both the cake and caramel. 🌱
Faq
- Why did my cake layers come out dense?
Ensure that you are not overmixing the batter once you add the flour. Overmixing can lead to a dense, heavy cake as it develops more gluten.
- How do I store leftover carrot cake?
Carrot cake can be stored in an airtight container in the refrigerator for up to five days. Ensure it’s tightly covered to retain moisture.
- Can I freeze the cake layers?
Yes, you can! Wrap each cooled layer in plastic wrap, then in aluminum foil, and freeze for up to three months. Thaw in the refrigerator before using.
- How do I prevent my nuts from sinking in the batter?
Toss the chopped walnuts in a bit of flour before mixing them into the batter. This helps keep them evenly distributed.
- Can I make the caramel ahead of time?
Absolutely! Prepare the caramel and store it in an airtight container in the refrigerator for up to a week. Reheat it gently before using.
- How do I achieve smooth and lump-free frosting?
Ensure the cream cheese is at room temperature before whipping to prevent lumps. Mix thoroughly but gently to keep the frosting light and airy.
