P&b Carrot Cake Recipe
Carrot Infused Caramel, Cream Cheese Frosting, Candied Pecans
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Ingredients
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Cake
Caramel
Frosting
Candied Pecans
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
- 4
Combine and Fold
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded carrots.
- 5
Bake the Cake
Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- 6
Cool the Cake
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Caramel Preparation
- 7
Make the Caramel
In a saucepan over medium heat, melt the sugar until it turns golden brown. Stir in the butter until melted, then carefully add the heavy cream and carrot juice. Simmer until thickened, adding a pinch of salt.
Frosting Preparation
- 8
Make the Frosting
In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
Candied Pecans Preparation
- 9
Assembly
- 10
Assemble the Cake
Once the cakes have cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, drizzle with carrot-infused caramel, and sprinkle with candied pecans. Place the second layer on top and repeat the frosting, caramel, and pecans.
- 11
Serve
Slice the cake and serve it to your guests. Enjoy!
