4 years and lots of Carrot Cake to the birthday!

Wow…today the blog Baking Avenue turns 4 years old! Unbelievable! 🙂 I hope, you liked my birthday event and my guests. Maybe you found the one or other new favorite blogger. 🙂 I really want to thank all participants and sponsors! You really made my blog birthday to something special.

HERE you can still participate in the latest and last giveaway. 🙂

 

Recipe for the perfect Carrot Cake with Caramel

Recipe for Carrot Cake with Caramel

 

But of course I want to thank you as well, my readers! You motivate me to write this blog and to share all those tasty things and wonderful places with you. 🙂 Which recipe from the event did you like the most? 🙂

 

 

Recipe for Carrot Cake with Caramel

 

Nevertheless there is still a recipe missing – in fact mine! Of course I also have a favorite recipe from my vacations. Namely carrot cake with cream cheese frosting. I LOVE carrot cake since I ate it the first time in Scotland. When I baked the cake last weekend Mr. J. just said „Really? Carrots in a cake?“ and sent me a sceptical face. But afterwards he was delighted with this moist and spicy cake. And today there’s a lots of caramel as well. 🙂

Do you like carrot cake or veggies in general in your cake? 🙂

 

Recipe for Carrot Cake with Caramel

 

Carrot Cake with Caramel
Serves 1
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
For the cake
  1. 265 g sugar
  2. 150 ml melted coconut oil
  3. 3 eggs
  4. 55 ml milk
  5. 2 tsps vanilla extract
  6. 280 g flour
  7. 3 tsps baking powder
  8. 1 tsp ground cardamom
  9. ½ tsp ground ginger
  10. ¼ tsp cinnamon
  11. 1 tsp salt
  12. 4-5 shredded carrots
  13. 75 g shredded coconut
For the caramel
  1. 100 g sugar
  2. 3 tbsps butter, room temperature
  3. 55 g heavy cream
For the frosting
  1. 55 g butter, room temperature
  2. 170 g cream cheese, room temperature
  3. 350 g powdered sugar
  4. 1 tsp ground cardamom
  5. ½ tsp ground ginger
  6. ¼ tsp salt
  7. 1 tsp vanilla extract
For the cake
  1. Preheat oven to 180 °C/350 °F and line three 6“ (about 15 cm) cake pans with parchment paper. One cake pan is possible as well. Then you have to separate the cake into three layers.
  2. Mix sugar, coconut oil, eggs, milk and vanilla extract in a big bowl.
  3. Mix flour, baking powder, cardamom, ginger, cinnamon and salt in second bowl. Carefully add dry ingredients into liquid ingredients and stir until combined.
  4. Fold in carrots and coconut. Distribute batter evenly into the three (or one) pans.
  5. Let it bake for about 30 minutes or until a knife inserted in the center of the cakes comes out clean. Let it cool completely.
For the caramel
  1. As soon as the cake is cooled down you can make the caramel. Heat the sugar in a non-stick pan on medium heat. Every now and then carefully stir with a wooden spoon, so that the sugar melts evenly.
  2. When the sugar is melted and got a golden colour remove the pan from the stove and immediately stir in the butter. Everything has to be combined.
  3. Now add the heavy cream and stir until combined. Place back on the stove for about 30 seconds and stir the whole time. Remove from heat again and let it cool for about 15 minutes.
For the frosting
  1. Beat butter and cream cheese for about 1 minute on high speed. Reduce speed and add powdered sugar, cardamom, ginger, salt and vanilla extract and mix until evenly combined.
  2. Place the first layer of cake onto a cake plate and spread some frosting on it. Spread to edges and smooth evenly. Repeat with second and third layer.
  3. Add remaining frosting to sides of cake and spread it very thin around the whole cake.
  4. Pour the caramel in the middle of the cake and over the edges so that it drips on the sides. Smooth a little in the middle so that everything is covered.
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Recipe for Carrot Cake with Caramel

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