Festive Carrot Cake with Caramel Delight

Beautiful, cheerful, funny, for the holiday table! Carrot cake with caramel is a recipe for an original and very tasty cake for the holiday. This cake will decorate any feast — both the New Yearʼs table and Easter, you can bake it for a childʼs birthday. He definitely won’t leave you indifferent!
cook time: 48h
Lucas Halstead
Festive Carrot Cake with Caramel Delight

Nutrition Facts (per serving)

307
Calories
19g
Fat
30g
Carbs
4g
Protein

Ingredients (8 portions)

For the biscuit:

Sugar 100 g
Orange zest 1 tsp
Wheat flour 160 g
Eggs 2 pc
Carrot 250 g
Vegetable oil 70 g
Dry spices 1 tsp
Baking powder 0.5 tsp
Soda 0.5 tsp

For caramel:

Sugar 200 g
Butter 45 g
Water 50 ml
Heavy cream 150 g

For the cream filling:

Powdered sugar 80 g
Heavy cream 80 g
Cottage cheese 450 g

For alignment:

Butter 90 g
Powdered sugar 50 g
Food coloring 3 g
Cottage cheese 290 g

For decoration:

Cookie 50 g
Mastic g

Recipe instructions

Step 1

Step 1
How to make carrot cake with caramel rabbit? Start cooking two days before the holiday. First bake the sponge cake. Prepare food for him. For the sponge cake to rise well, all ingredients must be warm, so remove the eggs from the refrigerator in advance.

Step 2

Step 2
Wash the orange well with soda. Grate its top layer — the zest — on a fine grater, without touching the white part, which is bitter. You will need the zest of half an orange.

Step 3

Step 3
Wash the carrots, peel and grate on a medium grater. The weight indicated is for already grated carrots, so weigh them after grating.

Step 4

Step 4
In a separate bowl, sift flour and other dry ingredients — baking powder, soda, spices. Mix them. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

Step 5

Step 5
Beat the eggs into another bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Start beating them with a mixer, gradually adding sugar.

Step 6

Step 6
Beat the eggs at medium speed until fluffy and light, then, without stopping the process, pour in odorless vegetable oil. Stir until smooth.

Step 7

Step 7
Add the flour into the egg mixture twice at a time, kneading well after each addition with a spatula.

Step 8

Step 8
Add carrots and orange zest to the dough.

Step 9

Step 9
Stir until smooth.

Step 10

Step 10
Take a baking ring with a diameter of 16 cm. Make the bottom from foil. Place the ring on a baking sheet. Pour the dough into it.

Step 11

Step 11
Bake the sponge cake in an oven preheated to 180°C for about 50 minutes, until the toothpick is dry. The exact time will depend on the features of your oven.

Step 12

Step 12
Remove the finished biscuit from the oven, cool for about 10 minutes, and release from the mold. Wrap it in cling film and put it in the refrigerator overnight — it will be evenly saturated with moisture, become denser and crumble less.

Step 13

Step 13
Next, prepare the caramel. Prepare food for her. Take the fattest cream, 33%. The oil is high-quality, natural, 82.5% fat.

Step 14

Step 14
Take a saucepan with a thick bottom, pour sugar into it. Place on high heat. At the same time, heat the cream. They need to be heated until hot, but not boiled. Heat the sugar for a couple of minutes, then pour water into it. There is no need to stir it, just shake the ladle slightly, otherwise the caramel will crystallize. Cook it until it turns amber in color, no longer.

Step 15

Step 15
As soon as this happens, pour in the hot cream in two additions, while vigorously stirring with a spatula. Be careful, the mixture will begin to boil strongly, do not get burned by the steam. Boil the caramel and cream over low heat for a couple more minutes. Then add butter to it. Stir until it is completely dissolved. Cook the caramel for 5-7 minutes until desired thickness. Just keep in mind that it will become thicker as it cools.

Step 16

Step 16
Pour the finished caramel into a bowl and cover with cling film. Cool it a little, then put it in the refrigerator until completely stabilized.

Step 17

Step 17
Also, the day before assembly, make figures from mastic — carrots and rabbits. Leave them on the table to dry.

Step 18

Step 18
The next day, prepare the cream for the filling. Take curd cheese, such as Cremette, Violetta. Cream with a fat content of 33%, no less, high-quality, natural. Remove the cheese from the refrigerator in advance so that it becomes soft, but on the contrary, cool the cream well.

Step 19

Step 19
Place all ingredients in a bowl. Use powdered sugar for the cream — unlike sugar, it will have time to dissolve when whipping.

Step 20

Step 20
Beat the cream with a mixer at medium speed until fluffy. Then transfer half of the cream into a piping bag. Place the caramel in another bag.

Step 21

Step 21
Remove the sponge cake from the refrigerator, cut it into 3 layers, each 1.5 cm thick. Start assembling the cake. Use the bottom crust to make a crust from the top. Secure it with cream on the backing.

Step 22

Step 22
Spread the cake with cream from the bowl, and make the edge with cream from the bag. Pour caramel into the middle. Cover with the second cake layer, repeat the same thing — cream, side, caramel.

Step 23

Step 23
Cover with the third cake layer, it should be the same as the bottom — it is absolutely flat. Spread the remaining cream over the top and sides of the cake, thus sealing in any biscuit crumbs.

Step 24

Step 24
Wrap the cake in film and place a ring on top. Pull it tight. Place the cake in the refrigerator again overnight.

Step 25

Step 25
Before final assembly, prepare leveling cream. Also take cottage cheese, butter must have a fat content of 82.5%. Take it out of the refrigerator in advance — the butter should become soft. Also use powder rather than sugar. You will also need green gel food coloring.

Step 26

Step 26
Beat soft butter with powder until fluffy.

Step 27

Step 27
Add the cheese and mix the cream again with a mixer. Do not knead for a long time so that there are no bubbles in the cream.

Step 28

Step 28
Add dye to the cream and stir until desired color is obtained.

Step 29

Step 29
Remove the cake from the refrigerator, remove it from the ring and from the film. Spread green frosting onto the sides and top of the cake. Use a spatula to level the cake. Leave the top edge uneven. Place the cake in the refrigerator before serving.

Step 30

Step 30
Grind the cookies until crumbly. Sprinkle it on top of the cake. Place the figures on it and serve immediately. Mastic figures may begin to melt when they come into contact with the cream, so make sure this doesn’t happen. Happy holidays to you!

Additional rubrics

Related recipes