Delicious Carrot Cake Eclairs With Orange Caramel

In a saucepan, combine water, unsalted butter, and a pinch of salt. Bring to a boil over medium heat. Once boiling, remove from heat and quickly add the all-purpose flour, stirring vigorously until a smooth paste forms.

Return to low heat and continue mixing for about 1-2 minutes to dry the dough slightly. Allow the mixture to cool down for a couple of minutes before adding the eggs, one at a time, mixing until fully incorporated. The dough should be smooth and glossy.

Preheat your oven to 200°C (400°F). Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe even strips onto a baking sheet lined with parchment paper. Make sure to leave space between each eclair.

Bake in the preheated oven for about 20-25 minutes or until they are golden and puffed. They should sound hollow when tapped. Once done, remove from the oven and let cool completely.

In a mixing bowl, combine grated carrots, unsalted butter, sugar, eggs, flour, baking powder, vanilla extract, and chopped pecans. Mix until all ingredients are well blended.

Pour the mixture into a greased baking dish and bake at 180°C (350°F) for about 25-30 minutes until a toothpick inserted in the center comes out clean. Allow to cool, then crumble the cake to mix into the eclair filling.

In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves, then allow to simmer without stirring until the mixture turns a golden brown color.

Slowly add the orange juice to the hot caramel (be careful as it may bubble) and stir until smooth. Remove from heat and let cool slightly.

Once the eclairs are completely cooled, fill them with the carrot cake filling using a piping bag. Drizzle the tops with the orange caramel sauce for a delightful finish.

Serve and enjoy your delicious carrot cake eclairs, filled with the rich flavors of carrot and orange!