Carrot Cake | how many cups is 1 carrot | Orangesandavocados

Carrot Cake


#Carrot #Cake
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Carrot Cake
Prep: 10 minutes
cooking time: 30 to 40 minutes
refrigerate: 2 hours
Makes about 12 servings
Ingredients

Carrot Cake Batter STEP 1 and 2
1 cup pecans, toasted and chopped
4-5 medium carrots finely grated
4 eggs
1 1/4 cups vegetable/canola oil
1 cup brown sugar
1/2 cup white sugar
2 cups or 240grams all-purpose flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
Cream Cheese Frosting
500 g cream cheese, room temp.
1 1/4 cup whipping cream
500 g white chocolate
1/8 cup whipping cream

Caramel Sauce | For Decoration
1 cup sugar
1/2 cup whipping cream
1/4 cup water
2 tbsp. salted butter
1 tsp vanilla extract

1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two 9 inches (23 cm) round cake pans.

2. In a medium bowl sift together the flour, cinnamon nutmeg, salt baking powder and baking soda
3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in colour. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans.

4. Pour the batter evenly into the prepared pans.

5. Bake for about 30-35 minutes until a toothpick inserted into the centre comes out clean.

6. Let pans cool on a cooling rack for 10 minutes.

7. Remove the cakes from the pan and let them cool completely.

8. Prepare the caramel sauce. Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook and stir until sugar dissolves and gets a caramel colour.

9. Remove the pan from the heat and add the cream. It will bubble a little bit.

10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.

11. Remove from heat add butter and vanilla essence. Stir well until smooth. Pour into a small bowl and set aside to cool until the cake is ready.

12. In a bowl beat the cream cheese until smooth. And gradually add the melted chocolate
13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.

14. Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours.

15. Before serving top the cake with caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over a bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired.

16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.

ENJOY

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how many cups is 1 carrot

Carrot Cake
Prep: 10 minutes
cooking time: 30 to 40 minutes
refrigerate: 2 hours
Makes about 12 servings
Ingredients

Carrot Cake Batter STEP 1 and 2
1 cup pecans, toasted and chopped
4-5 medium carrots finely grated
4 eggs
1 1/4 cups vegetable/canola oil
1 cup brown sugar
1/2 cup white sugar
2 cups or 240grams all-purpose flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
Cream Cheese Frosting
500 g cream cheese, room temp.
1 1/4 cup whipping cream
500 g white chocolate
1/8 cup whipping cream

Caramel Sauce | For Decoration
1 cup sugar
1/2 cup whipping cream
1/4 cup water
2 tbsp. salted butter
1 tsp vanilla extract

1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two 9 inches (23 cm) round cake pans.

2. In a medium bowl sift together the flour, cinnamon nutmeg, salt baking powder and baking soda
3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in colour. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans.

4. Pour the batter evenly into the prepared pans.

5. Bake for about 30-35 minutes until a toothpick inserted into the centre comes out clean.

6. Let pans cool on a cooling rack for 10 minutes.

7. Remove the cakes from the pan and let them cool completely.

8. Prepare the caramel sauce. Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook and stir until sugar dissolves and gets a caramel colour.

9. Remove the pan from the heat and add the cream. It will bubble a little bit.

10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.

11. Remove from heat add butter and vanilla essence. Stir well until smooth. Pour into a small bowl and set aside to cool until the cake is ready.

12. In a bowl beat the cream cheese until smooth. And gradually add the melted chocolate
13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.

14. Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours.

15. Before serving top the cake with caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over a bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired.

16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.

ENJOY

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