CARROT CAKE WITH LIME CREAM CHEESE FROSTING & SALTED CARAMEL SAUCE

I chose to create one of my cakes my carrot cake, to the marathon.

I understand, I have posted it before but it is just so great in submitting it 22, so no harm. This time at the cream cheese frosting and a caramel sauce together with the inclusion of lime. Allow me to tell you, it is so good!? I really like this mixture.

You wanna understand a secret? The cakes came with me incidentally, in my luggage to Paris all the way in Sweden. Not the constructed cake with frosting, that would be quite a poor idea. But still! It is the next time and it works like a charm.

CARROT CAKE WITH SALTED & LIME CREAM CHEESE FROSTING CARAMEL SAUCE

INGREDIENTS

CAKE

1. 150 gram (1 1/4 stick) butter
2. 3 large eggs
3. 135 gram (2/3 cup) sugar
4. 2 tsp. Baking powder
5. 1 1/2 tsp. Baking soda
6. 1 tsp. ground cinnamon
7. 1/4 tsp. flaky salt
8. Apple sauce

CREAM CHEESE FROSTING

1. 1/4 tsp. Vanilla bean powder
2. Zest from 1 lime that is organic

CARAMEL

1. Salted butter, in smallish cubes
2. 1/4 tsp. flaky salt

INSTRUCTIONS

CAKE

1. Beat sugars and eggs until light and tender, about 2-3 minutes. Insert the melted butter and stir till smooth.
2. In a skillet combine baking soda, baking powder, flour, cinnamon and salt, then stir mix until plain. Add citrus sauce and carrots and stir till blended. Divide batter between the two sandwich.
3. Pour into the prepared pans, smoothing the tops.

FROSTING

1. Beat butter and powdered sugar (begin with the smaller quantity and add more if desired ) until light and fluffy. Add vanilla and cream cheese and beat until smooth. Stir in the lime zest.
2. Set the bowl in the refrigerator while you prepare the upcoming steps if the frosting appears to be tender.

CARAMEL

1. Put the sugar in a saucepan. Put the pan over moderate to high heat till the sugar begins melting around the edges. Turn down the heat to low and stir with a wooden spoon until sugar is golden brown and melted. Take care to not burn off the sugar! Stir in the butter, piece by piece.
2. Little by little and very slowly pour the lotion to the saucepan with the sugar and butter (it will bubble up so be certain that you be cautious as this material is sexy!) . Add the salt and stir till smooth. Pour into a heat proof bowl and let cool.

ASSEMBLY

1. Cut both the cake layers in half with a knife so that you get four cake layers.
2. Set on a cake board or on a plate or cake rack. Spread a layer of frosting on the layer. Repeat this until you have used all layers up.
3. Spread a thin coating of frosting all around the cake. If it appears unstable Put the cake in the refrigerator for some time.
4. Pour on the cake.

Share this post