Caramel Carrot Cake Recipe

 

If you are avoiding refined sugar, try this delicious and moist carrot cake which uses maple syrup as sweetener. You could also use agave syrup if you’re not a fan of a maple. If you don’t want to use sunflower oil, you could use a walnut oil, pistachio oil or any tasteless oil you like.Everyone needs a good Carrot Cake recipe under their belt and THIS is all you’ll ever need to make that happen!
This recipes is very easy, no need to use a mixer for the cake batter.
I find this cake to be best the next day, or at least let is sit in the refrigerator for at least 3-4 hours.

 

my proposition 🙂

Cake layers
– 150g all-purpose flour
– 1 tsp baking soda and baking powder
– 1 tsp ground ginger and ground cinnamon
– 0,5 tsp ground nutmeg
– zest of one orange
– 180g granulated sugar
– 110g vegetable oil
– 2 eggs
– 50g walnut
– 30g dried cranberries and dried apricots
– 250g grated carrots
– juice of one orange

Caramel sauce
– 60g granulated sugar
– 60g heavy cream 33-36%

Cream cheese frosting
– 160g full-fat cream cheese
– 50g confectioners’ sugar
– 320g heavy cream 33-36%

 

1 COMMENT

  1. […] Spiced carrot cake layers infused with maple syrup and topped with maple caramel & cream cheese frosting.  rinawatt.com […]

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