Caramel Layered Carrot Cake

This tender, spice-infused carrot cake is so flavorful, studded with nuts to enhance the texture. A tangy cream cheese frosting fills and tops the cake and a decadent caramel soak adds another dimension of flavor. A carrot cake lover’s dream come true!!

Lovely Layered Carrot Cake

Carrot Cake:

1 1/3 cups chopped pecans (or walnuts if you prefer)

1/2 cup granulated sugar

1 1/2 cups light or dark brown sugar

1 cup vegetable oil or canola oil

4 large eggs

1/3 cup unsweetened applesauce

1/3 cup sour cream

1 teaspoon pure vanilla extract

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 and 1/2 cups all-purpose flour

2 cups grated carrots

Caramel Sauce:

1/4 cup butter

1/2 cup white Karo syrup

1/2 cup brown sugar

3/4 cup sweetened condensed milk

1 teaspoons vanilla extract

pinch of salt

-In a heavy bottomed, medium saucepan, melt butter. Stir in karo syrup, brown sugar and sweetened condensed milk. Over medium-high heat, stir ingredients until sugar is melted and mixture is smooth. Continue stirring for 1 minute as the mixture simmers. Remove from heat and stir in vanilla and salt if used. Set aside to cool.

Cream Cheese Frosting

16 ounces full-fat cream cheese, softened to room temperature

1/2 cup butter, at room temperature

4 cups powdered sugar

1 1/2 teaspoons pure vanilla extract

pinch of salt

-Preheat oven to 300°F Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and set aside to cool.

-Turn the oven up to 350 F. Grease two or three 9-inch cake pans, and dust with flour or cover the bottom of the cake pans with parchment paper, then spray with cooking spray. (2 cake layers will create a 4 layer finished cake and 3 layers will create a 3 layer finished cake.)

-In a large mixing bowl or the bowl of an electric mixer, whisk the sugar, oil, applesauce, sour cream, eggs and vanilla extract together. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together lightly

-Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. (Or mix with a stand mixer on low speed until just combined) Add the carrots and 1 cup of the toasted pecans, reserving the other 1/3 cup of nuts for the garnish.

-Spoon the batter evenly into the prepared cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick or skewer. If the tester comes out clean, the cakes are done. If not, continue to bake checking at 5 minute intervals to see if the cakes are baked. Remove from oven when cooked through then allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

-While the cakes cook, in a large bowl by hand or with a stand mixer fitted with a whisk, beat the cream cheese and butter together on medium speed until well blended and creamy with no lumps, about 5 minutes.

-Slowly add the powdered sugar, vanilla extract, and salt, then beat on low speed for 30 seconds. Increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick. You can also chill it for 10 -15 minutes to help it to thicken if needed. Frosting should be soft, but not runny.

-To Frost, place the cakes on a work surface and if uneven, use a large serrated knife to cut off enough of the baked cake to create a flat surface on top of each where needed. (if using just 2 cake layers, cut each cake in half horizontally with a serrated knife, being careful to cut them as evenly as possible. If using 3 cake layers, simply trim them to create a flat surface if needed.)

-Place 1 cake layer, most level side facing up, on your serving tray or cake stand. Evenly cover the top with frosting with about 3/4 cup of frosting. Place second layer on top of the first one then frost the 2nd layer with 3/4 cup frosting. Place the 3rd layer on top of the 2nd. Spread remaining frosting all over the top and sides. (If using 4 layers, repeat the process one more time.) Decorate the sides and top of the cake with the remaining toasted nuts and candied carrot strips (recipe below). Refrigerate assembled cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting. Serve extra caramel sauce on side. Makes 10 - 12 servings.

Candied Carrot Strips

¼ cup water

½ cup sugar

¾ cup shredded carrots (about 2 large carrots) *Do NOT use baby carrots

-Shred carrots with julienne/vegetable peeler.

-In a small saucepan heat water and sugar till the sugar dissolves. Bring to a boil, add the carrots, and simmer for 10 minutes. Turn off the heat and leave to stand for another 5 minutes.

-Remove carrots with a slotted spoon, draining off as much liquid as possible and spread the carrots out on a parchment lined baking sheet.

-Let them dry 24 hours in a cool, dry place or bake in oven on low (200 degrees F) for 2 hours or until carrots are dried. Use as a granish on cakes, cookies and cupcakes.

Bake cakes until just done then let cool completely on a cooling rack.

Brush the bottom of each cake lightly with caramel sauce.

Spread cream cheese frosting on the top of the bottom layer of cake, then place the next cake on top of the frosted layer, stacking neatly on top of one another.

Beautiful, even layers of cake with cream cheese frosting and caramel in between each, are the result.

The candied carrot strips are not required but perk the cake up as they remind you of what you are enjoying!

A beauty of a carrot cake, not just for your dreams but within the grasp of reality!

PERSNICKETY NOTES:

*Use fresh regular carrots. Regular carrots are ideal for this recipe. They are easier to julienne or peel into thin strips compared to baby carrots, which are too short and blunt for this process.

*Use a julienne Y-peeler/vegetable peeler to shred them. This will ensure the carrot pieces are long enough.

*Use a slotted spoon. Make sure you use a slotted spoon to remove the carrots from the sugar water. You need to drain off as much liquid as possible or the carrots will take too long to dry or not dry properly.

*Avoid overcrowding the baking sheet. Spread the carrots out on the baking sheet or use an additional baking sheet if necessary. Overcrowding the pan can prevent even drying.

*Check texture while drying. If air drying overnight, finish them off in the oven the next day for about 20 minutes to ensure they are fully dried and crisp.

*Store Properly. Place candied carrots in an airtight container at room temperature to maintain their texture. Avoid exposure to moisture, which can make them stick.

(From Foodmeanderings.com)