Tuesday, November 20, 2012

Butterscotch (Caramelised) Carrot Cake Recipe


Butterscotch (Caramelised) Carrot Cake

Earlier I posted a recipe for butterscotch banana cake. The cake is made by first caramelizing the sugar, then cooking bananas and butter in it. This process deepens the flavor and takes the humble banana cake to a whole new level! I did the same thing with carrot cake. The carrot cake had a much deeper flavour, it is really light and moist. And there is no smell and only a mild taste of carrots, in case you are not a big fan of carrots.

I prefer my cakes without icing or frosting. As a result the cake probably looks a bit naked and dull. The saying "its not the looks that count" applies to cakes as well. I like icing, however I would rather have two or more slices of cake without icing than have one slice with icing. Its a preference thing. Of course I can have two or more slices with icing, and given the opportunity I probably will, but thats another discussion. If you insist on icing, the usual suspects like cream cheese frosting should work well. 

You can also add dried fruits and nuts to the cake, if you prefer. 

Recipe adopted from With a Glass, Alton Brown and my butterscotch banana cake recipe.

Butterscotch (Caramelised) Carrot Cake

Ingredients
1 cup flour
½ cup sugar
1½ cups grated carrots 
½ cup butter (I used a mixture of butter and oil)
2 eggs
50 ml milk
¼ teaspoon cinnamon
¼ teaspoon salt
teaspoons baking powder

Directions
  1. Grease or line with baking paper a 20cm square baking tin or a loaf tin
  2. Add ¼ cup sugar and 1 tablespoon water to a saucepan. Bring to the boil and cook on high heat until the sugar turns dark red. Don't let it burn!
  3. Add carrots and butter and cook over low heat until the carrots becomes soft. This will take about 15-20 minutes. Puree the mixture (optional). Let the mixture cool completely
  4. In a bowl beat ¼ cup sugar and eggs until the sugar dissolves and the mixture turns pale. Add to the carrot mixture together with milk and beat well. 
  5. Sift the flour, cinnamon, baking powder and salt. Fold the flour mixture into the carrot mixture.
  6. Pour the batter into the tin and bake at 180°C/360°F until done, about 35-45 minutes. A skewer inserted in the middle of the cake should come out clean
Butterscotch (Caramelised) Carrot Cake


23 comments:

  1. Your cake looks beautiful (and even better than with an icing!). What a pleasure to learn that you have taken some inspiration from my recipe too!
    I am very intrigued by the butterscotch twist... It sounds really good.

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    1. Thank you for the kind words, and for the recipe.

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  2. That is a very interesting twist on a carrot cake. Sounds wonderful.

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  3. Interesting version of carrot cake. I usually make the dense version - will try this light version

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    1. I think this is the first time I tried a lighter version, nice change

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  4. No need to cream butter and sugar! I like! Just plonk everything in a pot and mix ... my favorite kind of recipe! Like I said before, I love the golden color and I'm imagining the butterscotch flavors in this .... lovely!

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    1. Exactly, just creaming egg and sugar. Alternatively this step can be avoided - caramelise all the sugar and just beat eggs. The result will not be too different

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  5. Caramelized carrots sound dreamy! What a delicious cake!

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  6. I would like to try a bite of each of those, then finish off with a slice of the carrot cake!

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  7. Lovely, It bakes perfectly. http://nymuffin.blogspot.com/2014/01/carrot-cake.html

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    1. Thank you for the positive feedback, glad it turned out well.

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  8. i made it and it was so delicious , thank you so much for this recipe .

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    1. Thanks for the feedback, glad you liked it

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  9. Hi, This cake looks so good. I was just wondering if i could use oil instead of butter??

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    1. Hello, thanks for visiting.
      Absolutely. If you are using oil only, don't add any oil under step 3 but add it under step 4 (to the egg mixture).
      You cannot bake butterscotch without butter but the cake with oil will still be very delicious.

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  10. Hello there :)

    Apologies for the silly question - I assume this recipe uses Plain Flour rather than Self-Raising Flour am I correct? Since you didn't specify I thought I'd better check. Thanks in advance :) xx

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    Replies
    1. Hello, thanks for visiting.
      Yes, it uses plain flour. If you want to use self raising flour, you can exclude the baking powder from the recipe.

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    2. Thanks very much for your prompt reply - will try this soon as I have carrots that need using in the fridge. Thanks again :) xx

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    3. No problems. I hope it turns out great.

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  11. I just made your recipe and I'm told it is delicious. I'll get a piece of it later. I added just under a cup of raisins to it, by special request. big hit tonight.

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    Replies
    1. Thanks for the feedback. Good to hear it was delicious.

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