Apple Caramel Carrot Cake 2




Instructions

Apple Filling:

  • Peel, core and dice the apples.
  • In a medium pot, over medium heat, melt butter. Add diced apples and stir well.
  • Add brown sugar, stir, and cover with a lid.
  • Cook, stirring occasionally, until the apples are soft.
  • Drain off the juices accumulated during cooking.
  • Stir in Dulce de Leche until evenly incorporated. Set aside to cool.

Carrot Cake:

  • Preheat oven to 350. Grease and flour 2 9-inch round cake pans. 
  • Grate carrots on a fine grater and set aside. 
  • In a large mixing bowl, whisk together eggs, oil, and sugar. Whisk vigorously for about a minute.
  • Add flour and baking soda and gently whisk until completely incorporated.
  • Stir in carrots. 
  • Fold in 1 cup of cooked caramel apples into the batter. 
  • Separate the batter among the 2 prepared baking pans. (You can weigh them on a scale to make sure that the batter is divided equally.)
  • Bake for 35-40 minutes.
  • Take the cakes out of the oven and allow them to cool for about 15 minutes. 
  • Gently run a greased butter knife along the side of the cake pan to help separate the cake from the pan. Gently tap the cake pans on the counter to loosed the cake a bit, tip the cake pans, and take the cakes out of the pans. 
  • Let the cakes cool completely on a wire rack.
  • Make sure the cakes and the apples are cooled completely before frosting.

Frosting:

  • Beat butter and cream cheese with an electric mixer of high speed for a couple of minutes. 
  • Turn down the speed to low and add powdered sugar and vanilla extract. 
  • As the sugar gets mixed in, bring the speed back up to medium-high. Beat for another minute.
  • Turn off the mixer and scrape sides and bottom of the bowl. Turn the speed back up and beat for another minute or so.


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