Step-by-step instructions
Ready to get baking? Follow these clear steps to prepare your Salted Caramel Carrot Dream Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
- Whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt in a large bowl. Set this dry mix aside for later.
- Beat together granulated sugar, brown sugar, and vegetable oil in another bowl until well combined and fluffy. Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the grated carrots and crushed pineapple until well combined. Their natural sweetness and moisture will enhance the flavor and texture.
- Gradually add your dry ingredients to the wet mixture. Mix just until combined, being careful not to overmix; a few lumps are okay! If you’re using nuts, fold them in gently.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Assemble your cake: Once cooled, place the first layer on a serving plate. Drizzle on some salted caramel sauce. Repeat this for the second layer, then add the third layer on top. Drizzle remaining salted caramel generously over the top and sides.
- Slice and serve! Enjoy the compliments and delightful smiles with every bite.
How to plate and pair
For an elegant presentation, place a slice of Salted Caramel Carrot Dream Cake on a beautiful dessert plate. Dust it lightly with powdered sugar or add a dollop of whipped cream on the side for some extra flair. Pair it with a strong cup of coffee or a warm cup of tea to complement the cake’s rich flavors. You might even consider serving with a side of fresh fruit or vanilla ice cream for a delightful contrast.
How to store & freeze
To keep your leftovers fresh, wrap the cake slices tightly in plastic wrap and store them in an airtight container in the refrigerator. The cake will remain delicious for up to a week. If you want to freeze the cake, make sure it’s well-wrapped and placed in an airtight container. It can be frozen for up to three months, though it’s recommended to layer parchment paper between slices to keep them separate.
Helpful cooking tips
- Don’t skip the drizzling: The salted caramel is what takes this cake to the next level, so be generous.
- Grate the carrots finely: This helps them to integrate more evenly into the batter, which ensures that each bite is flavorful.
- Bake one layer at a time: If your oven is small, it can help to bake one layer at a time to ensure even cooking.
Creative twists
Feeling adventurous? You can customize this cake to match your taste preferences! Consider using spiced rum in your caramel sauce for a tropical twist or experimenting with different nuts such as pecans or hazelnuts. You can also substitute the 2 cups of grated carrots for 1.5 cups of zucchini and 0.5 cup of carrots for a slightly different flavor profile.
FAQ
What is the prep time for this cake?
Prep time is approximately 30 minutes, with an additional 25-30 minutes baking time.
Can I substitute cake flour for all-purpose flour?
Yes, you can, but your cake will have a finer texture. If using cake flour, you may want to reduce the amount slightly as it’s lighter.
How long does the salted caramel sauce last?
Homemade salted caramel sauce can be stored in an airtight container in the fridge for about 2 weeks, although it does taste best fresh!
With these tips and details at your disposal, you can confidently tackle this Salted Caramel Carrot Dream Cake, impressing your family and friends with your baking prowess. Enjoy!
