Caramel Carrot Cake

Caramel Carrot Cake

For Carrot cake

2 cup (250 g) all purpose flour
6 g baking powder
9 g baking soda
5 g salt
6 g cinnamon
2 g nutmeg
4 large eggs
200 g brown sugar
100 g sugar
275g ( 1 ¼ cup) vegetable oil
350 g grated carrots
1 cup chopped pecans
¼ cup raisins
For caramel sauce
200 g sugar
60ml water
120 g whipping cream
30 g unsalted butter room temperature
5 g vanilla essence
5 g salt
For cream cheese frosting
500 g cream cheese room temperature
300 g whipping cream
60 g powdered sugar
80 g caramel sauce
For decoration
160g caramel sauce
pecans

Carrot cake layers:

Preheat oven to 350F (180C). Grease and line with parchment paper two  9 inch (23 cm) round cake pans.

In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg,set aside.

In a large bowl add eggs with both sugar and mix for a few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporates the grated carrot and toasted pecans.

Pour the batter evenly into the prepared pans.

Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.

Let pans cool on a cooling rack for 10 minutes.

Remove the cakes from the pan and let them cool completely.

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.

Remove the pan from the heat and add the cream. It will bubble a little bit.

Cook for about 1 minute stirring constantly with a wooden spoon until smooth.

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.

Prepare the frosting.
In a bowl beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce.

In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
Assemble the cake.
Place one cake layer on your serving plate. Spread evenly with a bit less than  half of the 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.

Before serving top the cake with remaining caramel sauce, let 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.