Zutaten für 32K Caramel Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 1/2 cup (1 stick) unsalted butter
- 3 large eggs
- 2 cups grated carrots
- Pecans
- Caramels
- Icing Sugar
- Milk
- 1 cup butterscotch chips
- 1/2 cup semi-sweet chocolate chips
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Zubereitung von 32K Caramel Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Grate the carrots and add them to the batter along with the chopped pecans or walnuts.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the caramel frosting: In a saucepan over medium heat, combine the butter, brown sugar, heavy cream, and salt. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
- Remove from heat and stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer with half of the caramel frosting.
- Top with the second cake layer and frost the entire cake with the remaining frosting.
- Prepare the butterscotch-chocolate glaze: Melt the butterscotch chips and chocolate chips together in a double boiler or microwave until smooth.
- Drizzle the glaze over the frosted cake.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
428g
Fat
98g
Carbs
46g
