32K Caramel Cake Recipe

Ingredients for 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

How to Make 32K Caramel Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
3. In a separate bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Beat until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Grate the carrots and add them to the batter along with the chopped pecans or walnuts.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. 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.
10. Remove from heat and stir in the vanilla extract.
11. Once the cakes are completely cool, frost the top of one layer with half of the caramel frosting.
12. Top with the second cake layer and frost the entire cake with the remaining frosting.
13. Prepare the butterscotch-chocolate glaze: Melt the butterscotch chips and chocolate chips together in a double boiler or microwave until smooth.
14. Drizzle the glaze over the frosted cake.