Description
This Salted Caramel Carrot Dream Cake is a delightful twist on the classic carrot cake, elevated with a luscious homemade salted caramel sauce. The moist and tender carrot cake, packed with grated carrots, crushed pineapple, and optional walnuts and raisins, is perfectly complemented by the rich, buttery, and slightly salty caramel. It’s a show-stopping dessert that’s sure to impress your family and friends.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 1 cup granulated sugar (for salted caramel sauce)
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This prevents the cake from sticking and ensures easy removal.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisking ensures even distribution of the dry ingredients, leading to a more uniform cake texture. Set aside.
Step 3: In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This step ensures the sugars dissolve properly into the oil and the eggs emulsify into the mixture, creating a smooth batter.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to a tough cake, so mix only until the flour disappears. Fold in the grated carrots, crushed pineapple, walnuts, and raisins if using. Folding ensures these ingredients are evenly distributed without deflating the batter.
Step 5: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely. Cooling in the pans allows the cake to set slightly, preventing it from crumbling when removed.
Step 6: While the cakes are cooling, prepare the salted caramel sauce. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. The constant stirring prevents the sugar from burning.
Step 7: Remove from heat and carefully whisk in the butter until melted. The mixture will bubble vigorously when the butter is added, so be careful.
Step 8: Slowly add the heavy cream while whisking until smooth. Again, the mixture will bubble, so add the cream gradually to prevent splattering.
Step 9: Stir in the sea salt and let cool slightly. The sea salt balances the sweetness of the caramel and enhances the flavor.
Step 10: Once the cakes are completely cool, place one layer on a serving plate. Drizzle with a generous amount of salted caramel sauce. Top with the second layer and drizzle more salted caramel sauce over the top.
Why You’ll Love This Recipe
This Salted Caramel Carrot Dream Cake is more than just a dessert; it’s an experience. The moist carrot cake, studded with juicy pineapple and crunchy nuts, provides a delightful base for the star of the show: the homemade salted caramel sauce. The combination of sweet, salty, and spiced flavors is simply irresistible. It’s perfect for special occasions, holidays, or any time you want to treat yourself and your loved ones to something truly special.
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with chopped walnuts, a sprinkle of sea salt, or a drizzle of extra salted caramel sauce.
- Enjoy with a cup of coffee or tea.
Tips:
- Use freshly grated carrots for the best flavor and texture.
- Make sure to drain the crushed pineapple well to prevent a soggy cake.
- For a deeper caramel flavor, use dark brown sugar instead of light brown sugar.
- Be careful when making the salted caramel sauce, as hot sugar can cause burns.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Preparation Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour (plus cooling time)
Nutrition Information: (per serving, estimated)
- Calories: 600
- Protein: 5g
- Sodium: 300mg
Conclusion
The Salted Caramel Carrot Dream Cake is a truly special dessert that is sure to become a family favorite. The combination of the moist carrot cake and the rich, salty-sweet caramel is a match made in heaven. Don’t be intimidated by the multiple steps; this recipe is surprisingly easy to make, and the results are well worth the effort. So, gather your ingredients, put on your apron, and get ready to bake a cake that will impress everyone!
Questions and Answers:
Q1: Can I use a different type of nut in the cake?
A: Absolutely! Pecans, almonds, or macadamia nuts would all be delicious substitutes for walnuts.
Q2: Can I make the salted caramel sauce ahead of time?
A: Yes, you can make the salted caramel sauce up to a week in advance. Store it in an airtight container in the refrigerator and reheat it gently before using.
Q3: Can I freeze the cake?
A: Yes, you can freeze the cake. Wrap the cooled cake layers tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw the cake in the refrigerator overnight before frosting.
Q4: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to add a binder such as xanthan gum to help with the texture.
Q5: Can I omit the pineapple?
A: Yes, if you don’t like pineapple, you can leave it out. The cake will still be delicious.
