Maple Caramel Carrot Cake – Liv for Cake

Spiced carrot cake layers infused with maple syrup and topped with maple caramel & cream cheese frosting.

We’re many of the approach via August now, which implies we’re that a lot nearer to Fall (my fave season), and I actually couldn’t be happier.

We’re nonetheless in summer time mode, so I’m not going to bust out the pumpkin recipes simply but. However I assumed it will be a good time to do a seasonal transition cake of types, utilizing these contemporary carrots out of your backyard or native farmers market and pairing them with the comforting Fall flavors of maple to make this scrumptious Maple Caramel Carrot Cake.

I had so many challenges with this cake that at one level I thought-about the likelihood that the universe didn’t need me to make this recipe.

There are too many carrot cake recipes on the market already (it mentioned), why does the world want one other one?! However, I’m glad I persevered, as a result of this Maple Caramel Carrot Cake is really like no different.

How one can Make this Maple Caramel Carrot Cake

Little recognized reality (at the very least to me): purple carrots flip darkish inexperienced when baked in a cake. True story.

My unique imaginative and prescient for this cake concerned the beautiful rainbow carrots which you can see throughout farmers market stalls this time of 12 months. I LOVE them. I assumed they’d be so fairly in a cake — the contrasts of the orange, yellow, and purple… SO fairly proper? Proper. A lot to my dismay when the cake layers got here out of the oven, I knew my excellent rainbow imaginative and prescient was not going to occur.

At any price, cake #1 was scrapped resulting from darkish inexperienced worm-like specks via the layers (not fairly). It truly would have been scrapped anyway although, as a result of the layers didn’t bake up as tall or fairly as I needed, so I wanted to tweak the recipe. Simply as properly, however I used to be unhappy to surrender my dream of the rainbow carrots!

Maple Caramel

The subsequent subject was with the maple caramel. I don’t know why, however I all the time have points with caramel. It’s straightforward sufficient to make (or needs to be), but it surely all the time provides me issues.

Caramel and I are usually not BFF’s and certain by no means can be. It’s simply a kind of issues. My first try appeared prefer it was going okay, however one thing was off and I ended up with a thick, crystallized mess. Try # 2 was a lot better.

Assembling the cake was no picnic both.

Someway I used to be low on powdered sugar. How this might occur nonetheless boggles my thoughts. I’m normally so diligent about noting components I’m operating brief on in order that I’m by no means on this scenario. I searched and searched for one more bag of powdered sugar, however no luck.

So my frosting was 1/2 cup brief on powdered sugar (recipe adjusted for proper quantities), which meant that the frosting was softer than I needed it to be. Usually it wouldn’t be an enormous drawback, however assembling a cake with delicate frosting and delicate caramel in 30+°C (85+°F) temps with no A/C posed a little bit of a problem, to say the least.

Ultimately, all of it labored out and OMG is that this cake good. Perhaps my favourite cake ever. EVER!

Carrot cake is scrumptious as it’s, however one thing in regards to the mixture of the maple and the caramel with the cream cheese frosting is simply pure heaven. It’s so good that Ryan received’t even let me give any slices away, in order that they’re squirreled away in our freezer.

For those who’re searching for one thing a bit totally different, a twist on one thing conventional, then that is the cake for you! The cake layers are extremely moist and the maple caramel has a scrumptious and distinctive taste. It truly is my new favourite cake recipe. I hope you prefer it as a lot as I do. Oh and should you’re into all issues maple, remember to give my Maple Cake a strive too!