Ingredients
Biscuit
Orange Caramel
Creme
Butter-based Coating Creme
Instructions
Step 1
Step 2
Fry and chop the nuts (not very finely). Grate the carrots and the orange zest on a fine grater. Sift the dry ingredients in a separate bowl, and stir with a whisk. Whip the eggs with sugar until fluffy, and pour in the vegetable oil; whisk lightly. Add the dry ingredients, and mix. Add the carrots, zest, and nuts, and mix again. Spread the dough evenly between two 18 cm (7 inch) rings. Bake the biscuit at 160-170°C (320-338°F) for about 40 to 50 minutes, or until a skewer inserted into the center comes out clean. Wrap the finished biscuits in cling film and refrigerate for 6 to 8 hours. Cooling the cake layers makes them easier to handle and assemble.
Step 3
Heat the cream and the orange juice separately until very hot, but do not boil. Combine the sugar, water, and glucose syrup in a heavy-bottomed saucepan, and place it on medium heat. Stir occasionally to dissolve the sugar and prevent crystallization. Cook until the mixture turns a rich amber color, then add the butter and stir until melted. Be cautious, as the mixture will bubble vigorously when the butter is added. Reduce the heat and slowly add the hot cream, orange juice, and zest. Stir until smooth and simmer over low heat for a couple of minutes. Strain the finished caramel through a sieve and refrigerate for several hours.
Step 4
Combine the cold cream cheese, cream, and powdered sugar in a mixing bowl. Whip on high speed until a dense and fluffy mass forms. Ensure the ingredients are well-chilled for the best texture.
Step 5
Cut each biscuit into two cake layers. Follow this order for assembling the cake: a sponge cake layer, 180 grams (6.35 ounces) crème, a crème rim (approximately 70 grams, 2.45 ounces), 1/3 of the caramel, and another biscuit layer. Repeat these steps two more times. Wrap the assembled cake in cling film and refrigerate it for at least 8 hours. Resting the cake allows the flavors to meld together beautifully.
Step 6
Whip the room temperature butter until it is light and fluffy. Add the powdered sugar and whip until well combined. Finally, add the cream cheese and continue to whip until smooth. You can add food coloring to customize the appearance of your cake.
Servings
🎂This carrot cake isn't just for dessert; it can be the star of any meal! Serve it as the grand finale of your next dinner party and watch your guests' eyes light up.✨ Pair each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra touch of luxury. 🍨
🌿If you're serving it at a brunch, pair it with a refreshing mimosa or a tangy glass of fresh-squeezed orange juice. The citrus flavors will compliment the cake perfectly. 🍊 Darjeeling or Earl Grey tea also makes for an elegant, classic beverage choice to elevate your afternoon gatherings.
🥕And let's not forget a cozy night in! Enjoy a slice on the sofa, wrapped in a snug blanket, with a tall glass of cold milk or a hot cup of coffee. ☕ Trust us; it's crumbly carrot-packed heaven in every bite!
Equipment
Essential for grating the carrots and zesting the orange. If using a grater, go for a fine option to achieve a smooth texture.
You'll need at least three mixing bowls — one for dry ingredients, one for wet ingredients, and one for the crème. Stainless steel bowls are easy to clean and manage.
A must-have for whipping up the eggs, cream, and other components to a fluffy perfection. A stand mixer is ideal, but a handheld works, too.
Silicone spatulas are great for scraping down the sides of your mixing bowls to ensure all ingredients are well combined.
These will shape your biscuits to the perfect size. Make sure to grease them well to prevent sticking.
Use it to wrap the biscuits and the whole cake, locking in moisture and flavors while refrigerating.
Essential for making a smooth, lump-free caramel. A non-stick option can make cleaning easier.
To strain the caramel for a perfectly smooth finish.
Variations
🌱**Gluten-Free Variation:** Swap the regular flour for a 1:1 gluten-free baking flour blend. Ensure your baking powder and baking soda are gluten-free too. 🍚
🌞**Vegan Variation:** Replace the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use vegan cream cheese and butter. For the cream and caramel, opt for coconut cream and plant-based butter. 🥥
Faq
- How can I prevent my cake from being too dense?
Make sure to correctly measure your ingredients using a kitchen scale and avoid overmixing the batter, which can develop too much gluten and result in a denser cake.
- Why is my caramel not turning amber?
Make sure your heat is at the right temperature and be patient. Keep a close eye on it as caramel can go from perfect to burnt quickly.
- How can I achieve a smooth crème?
Ensure your cream cheese is cold but not too firm, and whip at high speed for a fluffy, smooth texture.
- Can I add other nuts besides walnuts?
Absolutely! Pecans or almonds can add a delightful twist to your cake.
- Can I make this recipe ahead of time?
Yes, this cake actually tastes better if you let it sit in the fridge for about 8 hours or overnight, allowing the flavors to meld.
- Can I freeze this cake?
Yes, you can! Just make sure to wrap it tightly in cling film and aluminum foil. Thaw it in the refrigerator before serving.
