Carrot Cake with Caramel Buttercream Frosting

Ingredients:

Caramel Buttercream Frosting

Directions:

1. Preheat the oven to 350 degrees. Spray 2 9-inch round cake pans with cooking spray.
2. In the bowl of a stand mixer, add the sugar, brown sugar, cinnamon, and nutmeg. Use the paddle attachment to mix until well combined.
3. Add the vegetable oil and continue to mix until combined.
4. Add the vanilla and eggs and mix until incorporated.
5. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add to the stand mixer and mix on low until incorporated. Then, increase the speed to medium and mix for an additional 30 seconds.
6. Add the grated carrots and mix until combined.
7. Pour the batter into the 2 cake pans, evenly distributed. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes, then remove from the pans and place on a wire rack to finish cooling.
8. Make the Caramel Buttercream Frosting - see ingredient list below.
9. Use a double boiler and add water to the bottom pan. Bring to a boil. Reduce the heat to simmer and place the second pan on top, making sure the bottom of the pan isn’t touching the water.
10. Add the egg whites and sugar and stir until the sugar is dissolved.
11. Pour the mixture into the bowl of a stand mixer and use the whisk attachment to whip the mixture on high, until stiff peaks form. This will take about 5 minutes.
12. Add the powdered sugar and mix until combined.
13. Add the shortening and butter and mix until well combined. You may need to switch attachments or scrape down the sides of the bowl to make sure everything is incorporated.
14. Add the vanilla and caramel sauce. Mix until combined.
15. Start to assemble the cake. Add a small dollop of frosting to a cake plate. Place one layer of cake on top of the frosting and gently press down. This will help the cake stay in place and not slide around while icing.
16. Spread a generous layer of frosting on top of the cake. It’s OK if the frosting starts to go over the edge of the cake as you will be covering the sides of the cake in a later step.
17. Drizzle a few tablespoons of caramel sauce on top of the buttercream, keeping the caramel about 1-inch away from the edge of the cake. If you don’t have any caramel sauce left, you can skip this step.
18. Place the other layer of cake on top and gently press down.
19. Spread a generous layer of frosting on top of the cake. Add additional frosting and push it down the sides of the cake to evenly cover the cake. Use an offset spatula or the back of a knife to smooth out the frosting.
20. Add any leftover frosting to a piping bag fitted with a 1M tip. Pipe swirls of frosting around the top of the cake.
21. Place in the fridge to allow the frosting to set for 30 minutes.
22. While the cake chills, make the caramel garnish. In a microwave safe bowl, add the caramel squares and heavy cream. Microwave in 30 second intervals, stirring after each 30 seconds, until the caramel is creamy and smooth.
23. Pour the caramel into a piping bag. Drizzle the caramel along the edges of the cake, letting it drip down the sides. Add the rest of the caramel to the top of the cake in the center.
24. Sprinkle the pecans on top of the caramel in the center of the cake.
25. Place in the fridge until ready to serve. Slice and enjoy!

Caramel Buttercream Frosting