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carrot cake
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups sugar
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- For the Caramel Sauce:
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- For the Topping:
- Reserved crumbled cake bits
Instructions:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch cake pans.
- In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, beat eggs, oil, sugar, and vanilla until smooth and well combined.
- Stir in the grated carrots and nuts (if using).
- Gradually add the dry ingredients to the wet, stirring until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
2. Make the Caramel Sauce:
- In a saucepan over medium heat, melt the butter.
- Add the brown sugar and heavy cream, stirring constantly until the mixture is smooth.
- Allow to boil gently for about 2 minutes without stirring.
- Remove from heat and stir in vanilla extract.
- Let the sauce cool slightly; it will thicken as it cools.
3. Assemble the Cake:
- Place one cake layer on a serving plate.
- If desired, you can trim the top off one layer to create a flat surface for stacking.
- Drizzle some caramel over the first layer, then place the second layer on top.
- Pour the remaining caramel over the top layer, letting it drip down the sides.
- Sprinkle the top with crumbled cake bits.
4. Serving:
- Serve the cake at room temperature for best flavor and texture.
This carrot cake, with its moist crumb and rich caramel topping, makes a fabulous dessert for any celebration or just a special treat for the family
