1. Preheat oven to 375°F.
2. Pour all of the dry ingredients (except for the walnuts and shredded carrots) in a mixing bowl. Whisk the dry ingredients together to ensure that they have been evenly distributed.
3. Pour all of the wet ingredients into a separate large mixing bowl and whisk together.
4. Using either a hand mixer or stand mixer, slowly pour the dry ingredients into the wet and mix well. You may need to stop a few times in order to scrape down the sides with a rubber spatula.
5. Once well combined, fold the nuts and shredded carrots into the batter.
6. Evenly distribute the cake batter between two 8-inch round cake pans that have been lightly greased and floured.
7. Bake for 30 to 35 minutes rotating once. The cakes will be done when a toothpick inserted in the middle comes out clean.
8. Allow the cakes to cool for 5 to 7 minutes after coming out of the oven. Once slightly cooled, gently run a knife around the edges of the
cakes and then invert them onto a cooling rack to cool completely.
1. Place the brown sugar, raw cane sugar, butter, brown rice syrup, and salt into a microwave-safe glass bowl. Put the bowl in the microwave for 1½ minutes. Take the bowl out and stir to ensure everything is melted and well incorporated.
2. Return the bowl to the microwave for 2½ more minutes until it is bubbling vigorously (but not overflowing).
3. Remove the bowl from the microwave and add 2 tablespoons creamer and ¾ teaspoon baking soda. Whisk together (it will bubble and change color).
4. Allow the caramel to cool to room temperature, stirring occasionally. To hasten the cooling, you may whisk the caramel over an ice bath being careful not to allow any water from the ice bath into the caramel.
5. Once the caramel has cooled, pour it into a mixing bowl and using either a handheld mixer or stand mixer (using the whisk attachment), beat in 8 ounces of cream cheese. Beat the mixture until it is completely smooth and all of the raw cane sugar has dissolved.
6. Remove 1/3 cup of the caramel cream mixture to reserve it for decorating the finished cake.
7. Add the remaining 16 ounces of cream cheese to the caramel cream cheese in the mixing bowl and mix until completely smooth.
8. Place the frosting in the refrigerator for at least 30 minutes to firm up a bit.
Decorating the Cake:
1. Place one layer of the cake on a cake pedestal or plate and wedge 4 pieces of parchment paper under each corner (making sure to overlap them). Frost the top of the cake and place the remaining carrot cake layer on top. Frost the top and sides of the cake making sure to cover all areas of the cake.
2. Cover the sides of the frosted cake with the chopped walnuts.
3. Place the reserved caramel cream into a sandwich bag and snip a small hole in one of the bottom corners with scissors. Beginning in the center of the cake, draw a spiral with the caramel cream working in circles until you have reached the outer edge of the cake.
4. Using a toothpick, gently place the toothpick in the center of the cake (only press down into the frosting about 1 mm) and gingerly drag the toothpick out to the edge of the cake in a straight line. Wipe the excess o the toothpick and rotate the cake ¼-½” and continue making radius lines until you have done so around the entire cake. The cake should now look like it has a caramel spider web on top.
5. Rim the top of the cake with walnut halves and refrigerate until 30 minutes prior to serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (138g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 367 (76%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 30.5mg||9 %|
|Sodium 11706.6mg||404 %|
|Potassium 220mg||6 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 22.8g|
|Protein 8.4g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 482
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