Carrot Cake with Caramel Frosting

Carrot Cake with Caramel Frosting

Carrot Cake with Caramel Frosting

Ingredients
Carrot Cake

1 + 1/4 cup vegetable oil
1 cup granulated sugar
1 cup brown sugar
1 tsp . cinnamon
1/4 tsp . ground nutmeg
4 eggs
1 T . vanilla
3 cups all-purpose flour
2 tsp . baking soda
1 tsp . baking powder
1/2 tsp . salt
3 cups grated carrots
1/2 cup finely chopped toasted pecans

Caramel Buttercream

1 batch of Swiss Meringue Buttercream
1 cup caramel
Garnish
1/4 cup caramel
1/4 cup toasted pecan halves

Directions
Cake

Preheat oven to 350 degrees. Spray nonstick cooking spray on two 8-inch round cake pans. Dust with flour.

In a large mixing bowl, add in the granulated and brown sugar, cinnamon, and nutmeg. Mix until combined.

Add in the oil. Canola oil would also work. Mix on medium until combined.

Add in the vanilla and the eggs, one at a time. Mix on medium until each egg is incorporated.

In a separate bowl, sift together the flour, baking soda, baking powder, and salt.

Pour the dry ingredients into the wet mixture. Mix on low until the flour is almost completely incorporated. Turn up to medium and mix for another 30 seconds.

Add in the carrots and pecans and stir until incorporated.

Divide the batter into the cake pans evenly. Place in the oven for 30 to 35 minutes or until done. Place a toothpick in the center of the cake and if comes out clean or with moist crumbs it's done.

Buttercream

Mix together 1/2 cup of caramel and swiss meringue buttercream.

Assemble The Cake

Place a layer of cake on the bottom of the cake plate. Place a layer of buttercream on top of the cake.

Place the remaining 1/2 cup of caramel in the center of the buttercream.

Place the next layer of cake down and slather with buttercream.

Heat the the garnishing caramel for 15 seconds until it makes a nice drizzle consistency. Drizzle the caramel on the top of the cake and place the pecans around the outer edge.

Recipe Source: https://www.cookiedoughandovenmitt.com/caramel-frosted-carrot-cake/

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