Salted Caramel Carrot Cake

A guaranteed crowd-pleaser! Deliciously spiced carrot cake topped with a dreamy caramel frosting and caramelised pecan nuts

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It could be an unpopular opinion, but I’m not keen on dried fruit in carrot cakes or any cake to be honest! I don’t put any dried fruit in mine but do feel free to add in an extra handful of chopped raisins or sultanas if that floats your boat! The frosting and decorations are optional as it is such a great tasting cake on it’s own, but if you want to put in the extra 20 mins of work, this caramel cream cheese frosting is truly next level!

Tins

1 x 8 inch/20cm circle tin

Ingredients

CAKE

180g Butter or Stork

180g Light Soft Brown Sugar

3 Large Eggs (169g approx)

1tsp Vanilla Extract/Paste

2 Large Carrots (180-200g approx)

185g Self Raising Flour

1tsp Baking Powder

2tsp Cinnamon

1/2tsp Nutmeg

1/4tsp Cloves

1/4tsp Ginger

OPTIONAL: 35g Pecan Nuts (roughly chopped)

Optional: Frosting

50g Butter (room temperature)

80g Cream Cheese

280g Icing Sugar

1 Heaped tbsp Caramel Sauce (Store Bought*)

1.5tsp Vanilla Extract/Paste

Optional: Sugar Pecans

35g Pecan Nuts (whole)

50g White Sugar (Granulated or Caster)

*or homemade if you’re fancy! Sally’s Baking Addiction has a great recipe!


Method

cake

  1. Preheat oven to Gas Mark 4/160 C Fan/180 C

  2. Beat together butter and sugar until pale and fluffy (approx 5-7mins)

  3. Add eggs one at a time and mix until well incorporated after each addition.

  4. Peel and finely grate the carrots into a separate bowl. Add the grated the carrots to the cake batter. Mix and incorporate well. Top Tip: Spread the carrots evenly over the cake mixture stop the carrots from sinking in the mixture. Also try not to add the excess water that may have pooled from grating the carrots.

  5. Fold the flour, baking powder and spices into the main cake batter until well combined.

  6. Pour cake batter into lined cake tin and bake for approx 45-60 mins dependent on your oven. start checking at about 35 mins. You can tell the cake is done, using the pillow test (does it pop back up when lightly pressed with a single finger) or insert a knife into the centre of the cake and see if it comes out clean.

Frosting

  1. Whilst the cake is baking, whip the room temp butter, and vanilla extract until light & soft.

  2. Mix in the cream cheese (straight from the fridge) and mix for 2-3 mins until well combined. Don’t over mix or the mixture may become too loose/runny. Don’t worry if this happens pop it in the freezer for a few minutes.

  3. Add the icing sugar to the mixture. Whip the mixture again until pale & fluffy, about  5-8 minutes.

  4. Add the caramel to the frosting and beat for a further 2-3mins. You can store the frosting in the fridge, if you make it ahead of time and whip it up again when you’re ready to use it.

Sugar Pecans - Decoration

  1. Line an oven tray with baking paper and put to one side.

  2. In a small saucepan, heat the sugar until melted. Stir the sugar as it’s melting to avoid lumps but keep it as infrequent as possible.

  3. Once the sugar has fully melted and become amber brown, add the vanilla extract & pecans (whole) and stir quickly.

  4. Turn off the heat and pour out the candied pecans and spread them out in a thin layer on the lined oven tray. Place aside and let it harden. This is quite quick and will take a few mins. Once hardened and brittle, roughly chop.

Set your cooled cake on a large plate/cake board and use a pallete knife or spoon to generously spread some frosting on the top of the cake, and then finally scatter over your chopped sugar pecans! Or alternatively style as desired!

Have a bake and let me know what you think on Instagram @OsiBakes

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Carrot Cake, Caramel Cake, Salted Caramel Cake
Dessert, Cake, Snack
Cake
Servings: 16
Author: OsiBakes
   Rating:
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Salted Caramel Carrot Cake

Salted Caramel Carrot Cake

A deliciously spiced carrot cake topped with a dreamy caramel frosting and caramelised pecan nuts
Prep time: 35 MinCook time: 35 MinTotal time: 1 H & 10 M

Ingredients

Tin
  • 1 x 8 inch/20cm round tin
Cake
  • 180g Butter or Stork
  • 180g Light Soft Brown Sugar
  • 3 Large Eggs (169g approx)
  • 1tsp Vanilla Extract/Paste
  • 2 Large Carrots (180-200g approx)
  • 185g Self Raising Flour
  • 1tsp Baking Powder
  • 2tsp Cinnamon
  • 1/2tsp Nutmeg
  • 1/4tsp Cloves
  • 1/4tsp Ginger
  • OPTIONAL: 35g Pecan Nuts (roughly chopped)
Optional: Frosting
  • 50g Butter (room temperature)
  • 80g Cream Cheese
  • 280g Icing Sugar
  • 1-2 Heaped tbsp Caramel Sauce (Store Bought or Homemade)
  • 5tsp Vanilla Extract/Paste
Optional: Caramelised Pecan Nuts
  • 35g Pecan Nuts (whole)
  • 50g White Sugar

Instructions

Cake
  1. Preheat oven to Gas Mark 4/160 C Fan/180 C. Line your cake tin with greaseproof paper OR butter & lightly flour your tin.
  2. Beat together butter and sugar until pale and fluffy (approx 5-7mins).
  3. Add eggs one at a time and mix until well incorporated after each addition.
  4. Peel and finely grate the carrots into a separate bowl. Add the grated the carrots to the cake batter. Mix and incorporate well. Top Tip: Spread the carrots evenly over the cake mixture stop the carrots from sinking in the mixture. Also try not to add the excess water that may have pooled from grating the carrots.
  5. Fold the flour, baking powder and spices into the main cake batter until well combined.
  6. Pour cake batter into lined cake tin and bake for approx 45-60 mins dependent on your oven. start checking at about 35 mins. You can tell the cake is done, using the pillow test (does it pop back up when lightly pressed with a single finger) or insert a knife into the centre of the cake and see if it comes out clean.
Frosting
  1. Whilst the cake is baking, whip the room temp butter, and vanilla extract until light & soft.
  2. Mix in the cream cheese (straight from the fridge) and mix for 2-3 mins until well combined. Don’t over mix or the mixture may become too loose/runny. Don’t worry if this happens pop it in the freezer for a few minutes.
  3. Add the icing sugar to the mixture in 2 batches, mixing well in between each addition. Mix again until pale & fluffy, about 5-8 minutes.
  4. Add the caramel to the frosting and beat for a further 2-3mins. You can store the frosting in the fridge, if you make it ahead of time and whip it up again when you’re ready to use it.
Caramelised Pecans
  1. Line an oven tray with baking paper and put to one side.
  2. In a small saucepan, heat the sugar until melted. Stir the sugar as it’s melting to avoid lumps but keep it as infrequent as possible.
  3. Once the sugar has fully melted and become amber brown, add the vanilla extract & pecans (whole) and stir quickly.
  4. Turn off the heat and pour out the candied pecans and spread them out in a thin layer on the lined oven tray. Place aside and let it harden. This is quite quick and will take a few mins. Once hardened and brittle, roughly chop.
Assemble
  1. Set your cooled cake on a large plate/cake board and use a pallete knife or spoon to generously spread some frosting on the top of the cake.
  2. Next scatter over your chopped sugar pecans. Or alternatively style as desired!

Notes:

Bring out all your ingredients to room temperature before you bake (unless stated otherwise). It helps the ingredients to combine better!

Calories

369

Fat (g)

24.09

Sat. Fat (g)

14.00

Carbs (g)

36.14

Fiber (g)

0.82

Net carbs

35.32

Sugar (g)

26.36

Protein (g)

2.92

Sodium (mg)

360.29

Cholesterol (g)

91.80
https://www.osibakes.com/recipes/carrot-cake
Tag @OsiBakes on instagram and hashtag #OsiBakes
Created using The Recipes Generator
 
Layer CakesOsiBakesCarrot Cake, Cake, Carrot, Nuts, Pecans, Salted Caramel, Caramel1 Comment