Brown Butter Caramel Carrot Cake
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Brown Butter Caramel Carrot Cake

Serving Size:
8 slices
Time:
1,5 h
Difficulty:
2/5

For the cake:

  • 3 eggs
  • 1 cup | 2 dl sugar
  • 3 dl | 2 1/2 cup all purpose flour
  • 1 tsp vanilla
  • 3 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp cardamom
  • 1/2 tsp ground ginger
  • 1 pinch salt
  • 3/4 cup | 1 1/2 dl oil (sunflower)
  • 2 1/4 cup | 4 1/2 dl shredded carrots 

Cream cheese frosting:

  • 1 cup | 2 dl heavy cream
  • 1,5 dl | 3/4 cup sugar 
  • the zest of 1 lime 
  • The juice of 1/2 a lime
  • 100 g cream cheese 

Salt caramel:

  • 245 ml heavy cream
  • 1 tsp vanilla extract 
  • 1 cup | 2 dl sugar
  • 120 ml water
  • flaky salt to taste

Toppings:

  • Crushed walnuts
  • Cinnamon

For the Caramel

  1. Combine cream and vanilla in a small bowl and set aside.
  2. In a medium saucepan, add the sugar and water.
  3. Heat on medium-high. Do not stir.
  4. Let the sugar melt and cook until it turns a deep amber color.
  5. Watch very closely, it goes from perfect to burnt fast.
  6. Once amber, remove from heat and slowly pour in the cream mixture a little at a time, whisking continuously.
  7. If you see any sugar lumps, place the saucepan back on low heat and stir until smooth.
  8. Pour the caramel into a bowl and let it cool at room temperature for 30 minutes, then place in the fridge until fully cooled.
  9. When cooled, add sea salt to taste.
    Use it:
    Over cakes
    In frosting
    On ice cream
    Or eat it with a spoon (no judgment)

For the Cake:

  1. Preheat the oven to 175°C (350°F). Grease and line a loaf pan.
  2. In a large bowl, beat eggs and sugar with an electric mixer for 10 minutes, until very pale and fluffy.
  3. Add the oil, grated carrots, spices, salt, vanilla, and baking powder. Mix until just combined.
  4. Sift in the flour and gently fold until you no longer see streaks of flour.
  5. Pour the batter into the prepared loaf pan and bake for 10–14 minutes, or until a toothpick comes out clean.
  6. Let the cake cool completely before frosting.
  7. Whip all frosting ingredients together on high speed until smooth, fluffy, and light.
  8. Slice the cooled cake.
  9. Pipe or spread the frosting on top.
  10. Drizzle generously with the salted caramel.
  11. Finish with chopped walnuts and a light sprinkle of cinnamon.