Carrot cake with caramel
PREPARATION
1,5 hours
PORTIONS
8-10 servings
COMPLEXITY
easily
My very first try of carrot cake was in Barcelona in long-ago 2014. It was in Starbucks. With every bite I felt how a caramel, spicy, nutty flavor unrolls in my mouth, and carrot added juicy texture without adding any syrups.
It made quite an impression on me, so I really wanted to treat everyone at home with such a cake.
Ingredients
- 200 gr vegetable oil
- 200 gr cane sugar
- 4 eggs
- 170 gr all-purpose flour
- 10 gr baking powder
- 5 gr baking soda
- 70 gr nuts
- 200 gr carrots
- 1 tsp mixture of nutmeg and cinnamon
- Zest of one orange
- 100 gr pecans for decoration
- 1 carrot for decoration
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
⠀
My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
Master classes
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking
Sift the dry ingredients.
Prepare a cake mold 22-24 cm in diameter. Grease the form with butter and sprinkle with flour.
Whip sugar with oil, add eggs one by one, whip well again.
Gradually add the dry ingredients, constantly stirring with a whisk.
Then add grated carrots, zent and nuts.
Pour the mix in a mold. Bake for 40 minutes at 180°C, check with a skewer for readiness. It may take longer to bake – it depends on your oven.
Get the cake from the mould and let it cool.
Prepare caramelized pecans.
In a saucepan, melt 100 gr of sugar till it gets a rich caramel color, add fried pecans, stir intensively so that each nut is covered with caramel.
Pour the mass onto a silicone mat, flatten, let it cool.
Prepare carrots for decoration. Using a vegetable peeler, cut the carrots into thin slices, get as much slices as you want.
Cook them in a syrup of water and sugar (100 gr of sugar and 100 gr of water) for 15 minutes after boiling.
Place boiled carrot slices on a baking sheet lined with parchment. Bake for 15 minutes at 170°C. With the help of sushi sticks, form spirals and bake for another 15 minutes.
Pour caramel over the cake and decorate with nuts and carrots.
You can find the caramel recipe following the link https://klymovska.com/en/basics-of-cooking/caramel/
