This rich and moist carrot cake is packed with the warm flavors of grated carrots, crunchy walnuts, and a blend of butter for added richness. The sweetness from both white and brown sugar adds depth to the cake, while a touch of vanilla brings out the natural flavors. What sets this carrot cake apart is a layer of homemade caramel, which adds an extra element of indulgence. Whether you're serving it for a celebration or simply indulging in a sweet treat, this cake is sure to impress with its balance of flavors and textures.
Why You'll Love This Recipe
You’ll love this recipe because it takes a classic carrot cake and elevates it with a homemade caramel topping. The combination of grated carrots, walnuts, and butter creates a wonderfully moist and flavorful cake with just the right amount of crunch. The use of both white and brown sugar gives the cake a complex sweetness, while the caramel adds a rich, buttery layer that complements the cake perfectly. This cake is simple enough for everyday baking, yet special enough for a celebration. Its warm, comforting flavors make it an ideal dessert for any season.
The Perfect Occasion
This carrot cake is perfect for a wide range of occasions, from casual gatherings to more formal events. It’s an excellent choice for birthdays, family dinners, or holiday celebrations, thanks to its rich flavors and moist texture. The cake can also be served as a cozy dessert with a cup of tea or coffee, making it ideal for an afternoon treat. Its combination of sweet, nutty, and buttery flavors makes it suitable for any time of year, but it’s especially lovely during autumn and winter months when warm, spiced desserts are most appreciated.
Decoration Tips
For a simple yet beautiful presentation, drizzle extra caramel over the top of the cooled cake, letting it drip down the sides. If you’d like to add more texture and color, sprinkle a few extra chopped walnuts on top of the caramel. You could also dust the cake lightly with powdered sugar for a classic finish. If you’re making this cake for a special occasion, consider adding a layer of cream cheese frosting, which pairs beautifully with the caramel and enhances the rich flavors of the cake. For a festive look, you could garnish the cake with small carrot-shaped decorations made from marzipan or candy.
Ingredients:
For the Caramel:
- 80g sugar
For the Cake:
- 70g white sugar
- 70g brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200g grated carrots (about 2 medium carrots)
- 100g chopped walnuts
- 180g butter (a mixture of softened and melted)
- 1/2 tsp salt
- 1 sachet (about 10-12g) baking powder
- 220g all-purpose flour
Instructions:
- Make the Caramel: In a small saucepan over medium heat, melt the 80g of sugar, stirring occasionally until it becomes a rich, golden caramel. Once the sugar has fully melted and reached a deep amber color, remove it from the heat and pour it into the bottom of your greased cake pan. Allow the caramel to set while you prepare the cake batter.
- Prepare the Cake: Preheat your oven to 170°C (340°F) and grease an 8-inch (20 cm) cake pan, lining the bottom with the prepared caramel.
- In a large mixing bowl, whisk together the white sugar, brown sugar, and vanilla extract until well combined. Add the eggs one at a time, beating well after each addition. The mixture should be smooth and slightly frothy.
- Stir in the grated carrots and chopped walnuts, ensuring they are evenly distributed throughout the batter.
- In another bowl, mix the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, folding gently to combine. Be careful not to overmix, as this can make the cake dense.
- Add the softened and melted butter mixture to the batter and fold it in until fully incorporated. The batter should be thick but smooth.
- Bake the Cake: Pour the batter into the prepared cake pan, over the layer of caramel. Smooth the top with a spatula.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before running a knife around the edges to loosen it. Invert the cake onto a serving plate, allowing the caramel to drip over the top.
Enjoy!