Apple Caramel Carrot Cake Recipes

Apple Caramel Carrot Cake Recipes
Apple Caramel Carrot Cake Recipes
Excellent carrot cake made better with the addition of caramel apples. This carrot cake is soft and moist, filled with caramel apples in the cake and its contents. It's frozen with cream cheese frosting and topped with crushed pecans and more caramel.

Prep Time: 10 Mins
Cook Time: 35 Mins
Cool Time: 1 Hour
Total Time: 1Hr 45 Mins

Apple Caramel Carrot Cake Recipes
Ingredient
Carrot Cake
  • 2 cups flour
  • 1 cup caramel apples from the bottom
  • 3 cups finely packaged finely grated carrots
  • 4 eggs
  • 1 1/2 cups of vegetable oil or canola oil
  • 1 1/2 cup sugar
  • 2 teaspoons baking soda
Apple Filling
  • 2 1/2 lbs Granny Smith apples are peeled, peeled and diced
  • 1/3 cup Dulce de Leche
  • 3 tablespoons butter
  • 3/4 cup brown sugar
Froze
  • 2 1/2 cups of powdered sugar
  • 1/2 cup room temperature unsalted butter
  • Softened 8 ounce cream cheese
  • 1 teaspoon vanilla extract
Additional
  • 3/4 cup Pecan Crush optional
  • 1/4 cup Dulce de Leche
  • 1/4 cup caramel topping

Instructions
Apple Filling
  1. Peel, core, and diced apples.
  2. In a medium saucepan, over medium heat, melt the butter. Add diced apples and stir well.
  3. Add brown sugar, stir, and cover with lid.
  4. Cook, stirring occasionally, until the apples are tender.
  5. Drain the juice collected during cooking.
  6. Stir in Dulce de Leche until evenly distributed. Set aside to cool.
Carrot Cake
  1. Preheat the oven to 350. Brush and flour 2 pan of 9-inch round cake.
  2. Grate the carrots in a fine grater and set aside.
  3. In a large bowl, beat the eggs, oil, and sugar. Shake vigorously for about a minute.
  4. Add flour and baking soda, then shake gently until they are well mixed.
  5. Stir in the carrots.
  6. Fold 1 cup of ripe caramel apples into the mixture.
  7. Separate the mixture between the 2 baking pans that have been prepared. (You can weigh it on a scale to ensure that the mixture is evenly distributed.)
  8. Bake for 35-40 minutes.
  9. Remove the cake from the oven and let it cool for about 15 minutes.
  10. Slowly run an oily butter knife along the side of the baking pan to help separate the cake from the baking pan. Carefully tap the cake pan on the table to slightly release the cake, the edge of the cake pan, and remove the cake from the pan.
  11. Let the cake cool completely on a wire rack.
  12. Make sure the cake and apples are completely cold before freezing.
Froze
  1. Beat the butter and cream cheese with a high-speed electric mixer for a few minutes.
  2. Reduce speed to low and add powdered sugar and vanilla extract.
  3. When the sugar is mixed, bring the speed back to medium-high. Shake a little more.
  4. Turn off the mixer and scrape the sides and bottom of the bowl. Turn back the speed and beat for about one more minute.
Assemble the Cake
  1. Fill the pipe bag with cream cheese frosting.
  2. To make your cake straight, cut out the dome of both layers of cake. It's easiest to use a large serrated bread knife.
  3. Spread 1/4 cup Dulce de Leche on top of the bottom layer.
  4. Spread the remaining caramel apples above the bottom layer of the cake.
  5. Stick a thin layer of frosting on top of the apple.
  6. Add the second layer of cake upside down, cut a portion into frosting.
  7. Decorate the top by spreading a very thin layer of frosting on top first and then pipe a few decorations on the edges. You can add several crushed pecans in the middle.
  8. Sprinkle caramel on top.

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