Recipes>Carrot Recipes
Jane’s Patisserie’s Caramel Carrot Cake
by Jane Dunn from Jane’s Patisserie Easy Favourites
Easy
Serves 12
Total 1hr 10min
Prep 30min
Cook 40min
What could be better than a carrot cake? A carrot cake drizzled with delicious caramel sauce! We love this recipe from Jane’s Patisserie for all occasions, from an accompaniment to your afternoon cuppa to a special celebration.
Discover more delicious Cake recipes
From layer cakes to loaves
From the book
Jane’s Patisserie Easy Favourites
Jane Dunn
Buy From
Introduction
It’s no secret that carrot cake is my most-loved cake, so when you add another of my favourite things, caramel, it just gets even better. I adore the light, moist, spiced flavours of carrot cake, so adding a sweet caramel frosting and swirl takes it up a level but keeps it balanced. Carrot cake is a shove-in-a-bowl, mix-with-a-spoon kind of batter, which is so easy to make and the frosting is smooth and delicious from the caramel. I add texture to this cake with pecans because they go so well with caramel, but they are optional. If you want to use shop-bought caramel, go for it, or you can make your own.
Tags
Ingredients
| 225ml | sunflower oil |
|---|---|
| 5 | eggs |
| 275g | soft light brown sugar |
| 300g | grated carrots |
| 200g | chopped pecans |
| 300g | self-raising flour |
| 1½ tsp | bicarbonate of soda |
| 1 tsp | ground ginger |
| 1 tsp | ground cinnamon |
| 1 tsp | ground nutmeg |
| For the frosting: | |
| 200g | unsalted butter, at room temperature |
| 400g | icing sugar |
| 75g | caramel sauce |
| For the decoration: | |
| 50g | caramel sauce |
| chopped pecans (optional) |
Essential kit
You will need: two deep 20cm (8in) cake tins.
Method
PREP: 30 minutes BAKE: 35–40 minutes COOL: 1 hour DECORATE: 30 minutes LASTS: 3+ days, at room temperature.
Preheat the oven to 180ºC/160ºC fan and line two deep 20cm (8in) cake tins with parchment paper.
In a large bowl, mix the sunflower oil, eggs, sugar and grated carrots together. Add the chopped pecans, flour, bicarbonate of soda, ginger, cinnamon and nutmeg and mix. Divide equally between the lined tins and bake in the oven for 35–40 minutes. Leave to cool fully in the tins.
Frosting: Beat the butter on its own for a few minutes to loosen it. Add the icing sugar and mix again. Add the caramel sauce and beat on a high speed to combine.
Decoration: Spread half the frosting onto the first sponge and drizzle over half the caramel sauce. Add the second sponge, the remaining frosting and the rest of the caramel. Sprinkle on some chopped pecans if you fancy.
NOTES: Leave out the spices in the cake if you prefer.
Reviews
4.5 out of 5 stars
2 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Ingredients
Method
More Recipes from Jane’s Patisserie Easy Favourites
View all
Jane’s Patisserie’s Sticky Ginger Loaf Cake
by Jane Dunn from Jane’s Patisserie Easy Favourites
Jane’s Patisserie’s Fruit and Nut Chocolate Bark
by Jane Dunn from Jane’s Patisserie Easy Favourites
More Cake Recipes
View all
Mary Berry’s Wonderful Apple and Almond Cake
by Mary Berry from Mary 90: My Very Best Recipes
Nigella Lawson’s Fairy Cakes
by Nigella Lawson from How To Be A Domestic Goddess
More Baking Recipes
View all
Mary Berry’s The Ultimate Chocolate Roulade
by Mary Berry from Mary 90: My Very Best Recipes
Cinnamon Stars – Zimtsterne
by Anja Dunk from Advent
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
