CARROT CAKE WITH

CARAMEL FROSTING
 RECIPE BY

KIRSTEN TIBBALLS

A decadent level-up of a classic carrot cake. Sandwiched between 3 layers of moist

carrot cake is an abundance of luscious caramel cream cheese frosting and salted
caramel. 
BEGINNER
ROASTED PECANS
SALTED CARAMEL

CARAMEL CREAM CHEESE FROSTING


60 MINS

CARROT CAKE

MAKES 1 x 3-tiered 18cm

cake
CARROT CAKE
METHOD
INGREDIENTS
350g (12.35oz) grated carrot
Preheat the oven to 175°C. In the bowl of a stand mixer fitted
360g (12.7oz) caster (superfine) sugar
with a whisk attachment, whisk the eggs and sugar together until
190g (6.7oz) whole eggs
light and creamy. Slowly stream in the oil in increments while
325g (11.46oz) vegetable oil
still whisking. Once all the oil is added, change the whisk to a
250g (8.82oz) plain (all purpose) flour
paddle attachment then add in the sieved dry ingredients. Once
65g (2.29oz) cornflour/ corn starch
combined, remove from the mixer and fold in the grated carrot
14g (0.49oz) bicarbonate (baking) soda
and pecans by hand with a spatula.
3g (0.11oz) baking powder
5g (0.18oz) ground cinnamon
1g (0.04oz) ground nutmeg
1g (0.04oz) ground ginger
5g (0.18oz) sea salt
50g (1.76oz) pecans, roughly chopped
EQUIPMENT

stand mixer
spatula

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
TIN PREPARATION
METHOD
INGREDIENTS
QS vegetable oil or spray Create the base by tracing the cake ring/tin onto baking paper
(we call this the baseline), then add another 30mm to that edge
EQUIPMENT so that the baking paper is 30mm larger than your cake ring/
tin and cut. Make small fringing incisions with the scissors back
3 x 18cm entremet ring to the baseline, roughly 20mm apart. Measure the circumfer-
baking paper ence of the cake ring/tin and cut a strip of baking paper to that
scissors length so it will wrap around the cake ring, overlapping 15mm.
baking tray Make it 10mm higher than the cake ring/tin. Grease the cake
Demarle Silpat mat (half) ring with some vegetable oil and place onto a flat tray lined with
a baking mat or baking paper. Place the prepared baking paper
base into the bottom of the cake ring/tin, so the fringed edges
go up the inside. Place the strip of baking paper inside the cake
ring so it sits flush against the sides with no air bubbles. Divide
the mixture between the 3 prepared rings and bake at 175°C for
40-45 minutes.

 NOTE
Cake rings are more versatile than cake tins, but either can be
used for this recipe.

SALTED CARAMEL

INGREDIENTS METHOD
100g (3.53oz) fresh cream 35% Fat In a small saucepan, boil the cream and set aside. In a separate
220g (7.76oz) caster (superfine) sugar medium-to-large saucepan, heat the sugar until it melts and car-
150g (5.29oz) unsalted butter amelises, stirring gently as you go. Ensure all the sugar is fully
2g (0.07oz) sea salt dissolved. When a light caramel is achieved, remove from the
stove and add the boiled cream (keep your hands clear of the
EQUIPMENT steam) and combine with a spatula. Add the salt, then the butter
in increments, allowing to incorporate after each addition before
spatula adding more, and stir until combined. Transfer the caramel to a
bowl and cover with plastic wrap touching the surface. Weigh the
150g for the frosting and retain the rest to garnish the cake.

CARAMEL CREAM CHEESE FROSTING

INGREDIENTS
340g (11.99oz) cream cheese, softened
170g (6oz) unsalted butter, softened
1.5 tsp Heilala vanilla paste
250g (8.82oz) brown sugar
250g (8.82oz) icing (confectioners') sugar
150g (5.29oz) salted caramel (recipe above)
EQUIPMENT
spatula
METHOD
Place the cream cheese and butter in the bowl of a stand mixer
with a paddle attachment and mix until completely smooth.
Once smooth add in the sugar and vanilla and combine. Once
smooth, add in the cooled salted caramel continue mixing until
combined.
 NOTE
This can be made in advance and stored in the fridge. It may
need to be re-whipped prior to using.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
METHOD
INGREDIENTS
110g (3.88oz) roasted pecans, roughly chopped If you prefer, you can freeze the carrot cakes to make them
remaining salted caramel (recipe above) easy to trim. Trim the top of each cake with a serrated edged
40g (1.41oz) icing (confectioners') sugar knife. Place back in the freezer at any time if they become too
soft.
EQUIPMENT
Place one of the cakes on your serving plate with the base of
serving plate the cake facing up. Spread with one-third of the cream cheese
spatula frosting and drizzle with caramel. Place another cake on top and
cover with another third of the frosting and drizzled caramel.
Place the last cake on top and cover with the remaining frosting.
Drizzle with caramel and sprinkle with the chopped pecan nuts.
Place in the fridge for up to 3 days prior to serving. Just before
serving dust the top with icing sugar.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.