Caramel Carrot Cake

Description

Moist doubled layered carrot sponge cake with homemade sweet creamy caramel filling and whipped cream cheese frosting 

 

 

Serves: 8-10

 

Prep time: 40 minutes

Cooking time: 40 minutes

 

 

Ingredients

For the carrot sponge cake:

4 large eggs

225 g light muscovado sugar

300 g self raising flour

1 large carrot, grated 

2 tsp baking powder

1 tsp mixed spice 

1 tsp ground ginger 

250 ml sunflower oil  

 

For the caramel filling:

 

2 tbsp butter

3 tbsp milk 

100 ml brown sugar

100 ml icing sugar 

1/4 tsp vanilla extract 

 

For the frosting:

50 g butter

30 g icing sugar 

300 g full fat cream cheese

1/4 tsp vanillia extract 

For decoration:

Edible wafer daisies 

Instructions

1. Preheat the oven at 180 degrees Celsius. Grease two deep 10-20 cm round sandwich tins, then line with greaseproof paper (parchment paper), then grease again. 

2. Add the eggs, sugar and oil to a mixing bowl, then whisk until the mixture becomes lighter and thicker (~10 minutes).

3. Fold the carrot into the mixture. Then gently mix the flour, baking powder, mixed spice and ginger to the mixture. Mix until evenly combined ( ~ 5 minutes). 

4. Spoon the mixture evenly into the sandwich tins. Place in the oven and cook for 40 mintues or until evenly browned. Pierce the cakes with a skewer and check it comes out clean (cook for a further 5-10 minutes if it doesn't).

5. Remove cakes from their tins  then leave on a wire rack to cool to room temperature.

 

6. To make the caramel filling start by melting the butter in a saucepan on medium heat. Then add in the milk followed by the brown sugar. Mix together until evenly combined then let it boil for 1 minute.  

7. Remove from the heat then mix in the icing sugar and vanilla extract (add more milk at this point if the mixture gets too thick). Leave to cool for 30 minutes. 

8. To make the cream cheese frosting, add the butter, sugar, cream cheese and vanillia extract to a mixing bowl. Whisk together for 7 minutes or until smooth. 

9. Cut the top of both cakes to form a flat layer. Add 1/2 tbsp milk to the caramel then mix until smooth.  Spread the caramel on one cake top. Then spread about 1/3 of the cream cheese frosting over the caramel layer, then sit the other cake on top. 

10. Place the remaining cream cheese frosting in a piping bag, then pipe on top of the cake in a swirling motion starting from the edge of the cake to the centre. Then pipe lines with 2 cm spacing along the side of the cake, Lastly, decorate the top of the cake with edible wafer daises.

 

 

 

 

 

 

 

 

 

Have you made this recipe? Comment and rate below.

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