scratch - Caramel Carrot Cake
Source of Recipe
from pixie, at recipezaar, #64631
Recipe Link: www.recipezaar.com/64631 List of Ingredients
scratch - Caramel Carrot Cake
for the cake:
2 cups flour
2 tablespoons baking powder
1 teaspoon salt
3/4 cup butter
10 caramels
1 cup packed light brown sugar
3 eggs
2 cups ground or finely grated carrots
1/2 cup finely chopped walnuts or pecans
for the frosting:
1/4 cup butter
3 tablespoons packed light brown sugar
15 caramels
3 cups powdered confectioners sugar
3 - 4 tablespoons milk
for the glaze:
1/4 cup butterscotch chips
1/2 cup chocolate chips
Preheat the oven to 350 degres F.
Coat 2, (yes, 2), 8 inch round pans throughly with cooking spray.
for the cake:
Sift the flour, baking powder and salt together and set aside.
Melt the butter and caramels, they are melted and blending.
(This may be done in the microwave, or on the stovetop.)
Just, do NOT let it burn.
Mix the brown sugar and the butter mixture well combined.
Add the eggs one at a time, beating well after each addition, until
smooth and light in color.
Add the flour mixture until blended.
Then beat until the batter is smooth and light in color.
Stir in the carrots and nuts.
Spread evenly between the 2 cake pans.
Bake for 30 minutes, until browned and just pulling away from the
sides of the pans.
Let cool on racks.
for the frosting:
Melt the butter, brown sugar and caramels together until smooth.
(About 2 minutes if using a microwave, do not forget to stir.)
Mix with the confectioners sugar and 3 tablespoons of the milk
until smooth.
Add the extra milk if needed to reach a good spreading consistency.
Place one of the layers on a serving platter.
Spread the frosting on top. Place other layer on and spread the
frosting evenly on the top and sides.
for the glaze:
Mix the chips together in a bowl. Melt for about 1 minute in the
microwave. Stir well until smooth, heating longer if required.
Spread a thin layer over top of the frosting, letting a little drip
down the sides too.
Recipe
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