32K Caramel Cake

4.00 (12)
⏱ 50 mins 🍽 8 serving(s) 🏷 Dessert

This distinctive layer cake offers a delightful flavour debate. It features a moist carrot and pecan sponge infused with caramel, layered and covered with a smooth caramel frosting. The crowning touch is a thin glaze made from melted butterscotch and chocolate chips, creating an elegant finish. It's a decadent dessert that serves eight people.

32K Caramel Cake

Ingredients

  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup brown sugar (packed)
  • 3/4 cup butter
  • 3 eggs
  • 2 cups finely grated carrots (or ground)
  • 1/2 cup finely chopped pecans
  • 10 caramels
  • 3 cups icing sugar
  • 3 tablespoons brown sugar (packed)
  • 3 -4 tablespoons milk
  • 1/4 cup butter
  • 15 caramels
  • 1/4 cup butterscotch chips
  • 1/2 cup chocolate chips

Method

  1. Heat your oven to 350 degrees F.
  2. Coat two 8-inch round cake pans completely with cooking spray.
  3. Sift together the flour, baking powder and salt, then set this mixture aside.
  4. Melt the 3/4 cup of butter with 10 caramels until they form a combined liquid.
  5. This can be done using a microwave or on the stovetop.
  6. Ensure the mixture does not burn.
  7. Using an electric mixer, combine the brown sugar with the melted caramel butter until fully incorporated.
  8. Beat in the eggs individually, mixing thoroughly after each until the batter is pale and smooth.
  9. Blend in the flour mixture, then beat on a high setting for 3 or 4 minutes until the batter is light and smooth.
  10. Fold in the grated carrots and chopped pecans, then divide the batter evenly between the prepared pans.
  11. Bake for approximately 30 minutes until golden and the edges begin to pull away from the pan sides.
  12. Allow the cakes to cool completely on wire racks.
  13. Melt the 1/4 cup butter, 3 tablespoons brown sugar and 15 caramels until smooth, which takes about 2 minutes in a microwave, stirring as needed.
  14. Beat the melted caramel mixture with the icing sugar and 3 tablespoons of milk using an electric mixer until smooth.
  15. Add another tablespoon of milk if necessary to achieve a spreadable icing consistency.
  16. Place one cake layer on a plate, spread icing over it, then top with the second layer. Cover the top and sides evenly with the remaining icing.
  17. Melt the butterscotch and chocolate chips together, heating for about 1 minute in a microwave and stirring until smooth, heating longer if required.
  18. Spread a thin layer of the melted chocolate mixture over the top of the iced cake, allowing a little to drip down the sides for decoration if you like.

Nutrition (per serving)

Sodium871500 mg

Recipe details

CategoryDessert
Author_Pixie_