Cooked - Carrot Cake With Cream Cheese Buttercream, Warm Butterscotch & Salted Pecan Praline

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Carrot Cake With Cream Cheese Buttercream, Warm Butterscotch & Salted Pecan Praline

1.0

225g crushed pineapple, drained

2 cups grated carrot

100g raisins

50g crystallised ginger, chopped

50g desiccated coconut

60g walnuts, chopped

170ml vegetable oil

Zest of 1 orange

3 eggs

170g caster sugar

170g plain flour

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp ground ginger

250g unsalted butter

500g full-fat cream cheese

750g icing sugar

2 tsp vanilla

Pinch of salt

150g brown sugar

100g butter

150ml cream

1 tsp vanilla

½ tsp flaky sea salt

150g pecans

200g caster sugar

60ml water

30g butter

½ tsp flaky sea salt

Whisk eggs and sugar until thick and pale.
Slowly whisk in oil and orange zest.
Fold in the dry ingredients, followed by the carrot mixture.
Divide between 3 lined 20cm tins and bake at 160°C fan for 25–30 mins.
Cool completely.
Beat butter until fluffy, gradually add icing sugar, vanilla and salt.
Mix in cream cheese on low until smooth.
Cook butter and sugar for 3–4 mins.
Slowly add cream and simmer another 2–3 mins.
Finish with vanilla and salt.
Toast pecans at 180°C for 6–8 mins.
Cook sugar and water without stirring until deep amber.
Remove from heat, whisk in butter, then add pecans and salt.
Pour onto baking paper, cool completely and break into shards.
Layer the cakes with cream cheese buttercream, then top with pecan praline and warm salted butterscotch.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎂Birthday🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 8 weeks ago

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