Caramel Carrot Cake

homecookingadventure.com

SusieQ

subheading: Carrot Cake Batter:

2 cups (250g) all-purpose flour

1 ½ tsp (6g) baking powder

1 ½ tsp (9g) baking soda

1 tsp (5g) salt

2 tsp (6g) cinnamon

½ tsp (2g) nutmeg

4 eggs

1 cup (200g) brown sugar

½ cup (100g) sugar

1 ¼ cups (275g) vegetable/canola oil

12 oz (350g) finely grated carrot (about 4 to 5 medium carrots)

1 cup pecans , toasted and chopped

subheading: Caramel Sauce:

1 cup (200g) sugar

¼ cup (60ml) water

½ cup (120g) whipping cream

2 tbsp (30g) unsalted butter , room temperature

1 tsp (5g) vanilla extract

1 tsp (5g) salt

subheading: Cream Cheese Frosting:

17 oz (500g) cream cheese , room temperature

1 ¼ cup (300g) whipping cream , 35% fat

½ cup (60g) powdered sugar

⅓ cup (80g) caramel sauce

subheading: For Decoration:

remaining caramel sauce (160g)

pecans

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