Caramel Carrot Cake
100g pecans, toasted
350g carrots, about 4-5 medium carrots
4 eggs
200g brown sugar
100g sugar
mix until creamy
275g vegetable/canola oil
mix until well combined
250g all-purpose flour
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
1 tsp (5g) salt
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
gradually add to egg mixture
add grated carrots
chopped pecans
two 9 inch (23cm) cake pans, greased with butter and lined with parchment paper
divide batter evenly
bake at 350°F (180°C) for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean
let pans cool on a cooling rack for 10 minutes, then remove from the pan
200g sugar
60ml water
cook until sugar dissolves and gets a caramel color
remove from heat
120g whipping cream
cook for one more minute
remove from heat
2 tbsp (30g) unsalted butter, room temperature
1 tsp (5g) salt
1 tsp (5g) vanilla extract
let it cool to room temperature
500g cream cheese, room temperature
60g powdered sugar
80g caramel sauce
300g whipping cream, 35%fat, chilled
mix until stiff peaks form
gently fold into the cream cheese mixture
add a bit less than a half of frosting
the remaining frosting
refrigerate until ready to serve
chopped pecans
remaining caramel sauce