Carrot Cake is a classic, but this particular recipe is not anything like you’ve seen before! The carrot cake sponges are moist and packed with flavors, the cream cheese buttercream balances the sweetness with its slightly tangy and salty flavor, but the oh so creamy caramel comes to bring it all together in a cake that impresses at any time. The essence of this cake is the taste contrast between the sweet and the salty, but let’s not forget the texture. We have plenty of texture as well – creamy from the caramel and buttercream, dense and moist from the sponge and crunchy from the caramelized walnuts.
I have to admit I was a bit reluctant at first when making Carrot Cake years ago, but I soon discovered that carrot cake tastes nothing like a vegetable, but instead becomes the best opportunity to use spices in a dessert. Carrot does bring taste into the equation, but its main purpose is to add moisture into the batter, thus creating a delicious and flavorful sponge. Years have gone by and now carrot cake has become a classic in my family. I have made dozens of versions, but this one struck a chord!
The salted caramel is out of this world in terms of taste and texture and I like it in other desserts too. It’s just as amazing in choux, tartlettes or any dessert that could use a touch of caramel. And the caramel works so well with all the other flavors! We are talking about cinnamon, ginger, cardamom and orange, four strong flavors capable to mellow down when combined into the same dessert just to become an unity in taste.
The structure of the cake looks complex and it is the assembling method that does the trick, creating a cake that looks beautiful even when cut. In fact, I love my cakes for this reason – when cutting into them I get to see the inside I worked so hard for and reveal all those wonderful flavors and textures I created! If the outer design can always be improved, the inside should be taught well from the start and should always be on point as taste is the most important aspect of a dessert!
The elements of this cake are:
- Carrot Cake Sponge
- Salted Caramel
- Caramelized Walnuts
- Cream Cheese Buttercream
- Italian Meringue Buttercream
- Colored Sugar
What Will You Learn?
- How to layer a cake
- Sugar in pastry
- Buttercreams - how to make
- How to cover a cake in buttercream
- How to caramelize sugar
- Creamy salted caramel
- The importance of textures in desserts
- Tools you need for creating a cake
- Information about ingredients used in pastry
Tools and utensils
Full Recipe – Caramel Carrot Cake
Carrot Cake Sponge
Sponges – theory regarding sponges in pastry
Carrot Cake Sponge05:15
Sugar in Pastry – Theory
How to make caramelized walnuts02:36
Cream Cheese Buttercream
Cream Cheese Buttercream03:26
Assembling the cake
How to assemble the cake04:55
Italian Meringue Buttercream
Buttercreams – theory
Italian Meringue Buttercream09:54
Finishing and decorating the cake
Covering the cake with buttercream and decorating it09:54
How to make colored sugar01:32