Do you know what is better than my luxurious carrot cake? My luxury carrot cake in the form of a cake! Frosting and juicy carrot cake in several layers plus a wonderfully good caramel sauce! You must not miss this baking.
The trick to getting a well-baked but still super juicy carrot cake bottom is to bake the cake at the bottom of the oven, on low heat for a long time. Otherwise, this cake is really simple and easy to make. The filling and what you cover the cake with are the same.
The recipe is baked in a round shape with a diameter of 20 cm, giving 6-8 generous pieces.
Ingredients (bottom):
3 cups sugar
3 large eggs
4-5 large finely ground carrots
1.5 dl brown brown sugar sprinkle
4.5 dl wheat flour
2 tsp baking powder
1.5 tsp cinnamon (other tips on spices to have in are ginger and cardamom)
1.5 teaspoon salt
0.5 teaspoon of genuine vanilla powder
2.5 dl of neutral oil (rapeseed, edible or sunflower oil)
Ingredients (frosting / filling):
150 g of room-warm butter
600 g of philadelphia cheese
200 g of white chocolate
1 dl icing sugar
Ingredients (caramel sauce):
125 g butter
1.25 dl whipped cream
1.5 dl brown brown sugar sprinkle
macarons and hazelnut crusher for garnish
Flan case:
Set the oven to 150 degrees (upper and lower heat).
Whisk eggs and sugar for a very long time until it turns white and puffy.
In a separate bowl: mix grated carrots and brown sugar.
Add it to the egg and sugar and mix gently with the lollipop.
In another bowl, mix wheat flour, baking powder, cinnamon, salt and vanilla powder. Aim it in the egg mixture and mix gently to an even batter.
Finally add in the oil and gently stir to a smooth batter.
Line your shape with baking sheet paper.
Pour in the batter and bake in the lower part of the oven for about 60-90 minutes or until the cake is permeated.
Let the cake cool completely before dividing it into four.
