After a fabulous workshop in Paris with Joann, Elise and Eva, and our amazing guests, I was happy to come home to super hot summer weather in Sweden (still going strong!). I decided to make one of my favorite cakes for the workshop, my carrot cake.
I know, I’ve posted it before but it’s just so insanely good so no harm in posting it again. This time with the addition of lime in the cream cheese frosting and a salted caramel sauce. Let me tell you, it’s so so good!? I love this combination so much.
You wanna know a little secret? The cakes came with me to Paris all the way from Sweden, in my checked bag by the way. Obviously not the assembled cake with frosting, that would be a very bad idea. But still! It’s the second time I try it and it works like a charm. I know it sounds crazy to do this as I had access to a fabulous kitchen in Paris, but I just like to be prepared and I find it difficult to bake in a new kitchen. Perhaps that should be my next blogpost, how to bring cake on a flight? 😉
Yields one cake, serves 6-8
- 150 g (1 1/4 stick) salted butter
- 3 large eggs
- 135 g (2/3 cup) granulated sugar
- 110 g (1/2 cup) light brown sugar, firmly packed
- 180 g (1 1/4 cup) all purpose flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. flaky salt
- 250 g (about 1 3/4 cups grated) carrots, finely grated
- 150 ml (1/2 cup + 2 tbsp.) apple sauce
CREAM CHEESE FROSTING
- 150 g (1 1/4 stick) softened unsalted butter
- 110-150 g (3/4 – 1 cup) powdered sugar
- 200 g cream cheese
- 1/4 tsp. vanilla bean powder
- zest from 1 organic lime
- 110 g (1/2 cup) granulated sugar
- 50 g (3 tbsp.) salted butter, in small cubes
- 75 ml (1/3 cup) heavy cream
- 1/4 tsp. flaky salt
- Preheat oven to 175°C (350°F). Grease and flour two 6-inch (15 cm) cake pans.
- Melt the butter and set aside to cool.
- Beat eggs and sugars until light and fluffy, about 2-3 minutes. Add in the melted butter and stir until smooth.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt, then gently stir dry mixture into the batter until just smooth. Add grated carrots and apple sauce and stir until combined. Divide batter between the two cake pans.
- Pour the batter into the prepared baking pans, smoothing the tops with a spatula. Bake in the lower part of the oven for about 40-43 minutes, or until a cake tester comes out clean. Let the cakes cool in the pans for 15 minutes, then invert onto a wire rack to cool completely.
- Beat butter and powdered sugar (start with the smaller amount and add more if needed) until pale and fluffy. Add cream cheese and vanilla and beat until just smooth. Stir in the grated lime zest.
- If the frosting seems soft, place the bowl in the fridge while you prepare the next steps.
- Place the sugar in a heavy-bottomed saucepan. Place the pan over medium to high heat until the sugar starts melting around the edges. Turn the heat down to low and stir gently with a wooden spoon until sugar is completely melted and golden brown. Be careful not to burn the sugar! Stir in the butter, piece by piece, stirring between each addition.
- Little by little and very slowly pour the cream into the saucepan with the melted sugar and butter (it will bubble up so make sure to be careful as this stuff is hot!). Add the salt and stir until smooth. Pour the caramel into a heat proof bowl and let cool completely.
- Cut both cake layers in half with a serrated knife so you get four cake layers.
- Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a layer of frosting on the first layer. Repeat this until you’ve used up all layers.
- Spread a thin layer of frosting all over the cake. Place the cake in the fridge for a while if it seems unstable.
- Pour the caramel sauce over the cake, letting it drip down the sides. Top with fresh berries if desired.