Caramel Carrot Cake Recipe

Ingredients

Makes about 12-16 servings

Carrot Cake Batter

2 cups (250g) all-purpose flour 1 1/2 tsp (6g) baking powder 1 1/2 tsp (9g) baking soda 1 tsp (5g) salt 2 tsp (6g) cinnamon 1/2 tsp (2g) nutmeg 4 eggs 1 cup (200g) brown sugar 1/2 cup (100g) sugar 1 1/4 cups (275g) vegetable/canola oil 12 oz (350g) finely grated carrot (about 4-5 medium carrots) 1 cup pecans, toasted and chopped

Caramel Sauce

1 cup (200g) sugar 1/4 cup (60ml) water 1/2 cup (120g) whipping cream 2 tbsp (30g) unsalted butter, room temperature 1 tsp (5g) vanilla extract 1 tsp (5g) salt

Cream Cheese Frosting

17 oz (500g) cream cheese, room temperature 1 1/4 cup (300g) whipping cream, 35%fat, chilled 1/2 cup (60g) powdered sugar 1/3 cup (80g) caramel sauce

For Decoration remaining caramel sauce (160g) pecans