Carrot cake with spiced cream caramel

Name: Carrot cake with spiced cream caramel
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 1 small + 3 medium-sized carrots (approx. 350 g); 180 g + 180 g + 220 g sugar; 250 g + 1 tablespoon + a little + 50 g butter; 1 coated tablespoon + 330 g flour; 1 heaped tablespoon of brown sugar; 50 g Pecan kernels; 4 eggs + 1 egg yolk (Gr. M); 3 TSP Baking Powder; 3 TSP ground cinnamon; 2 TEASPOONS ground ginger and nutmeg; 7-10 Tbsp grated peel of 1 organic orange and 1 organic lemon; 1 TABLESPOON Lemon juice; 1⁄8 l Milk; 125 g Whipped cream; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
not easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

1 small + 3 medium-sized carrots (approx. 350 g)
180 g + 180 g + 220 g sugar
250 g + 1 tablespoon + a little + 50 g butter
1 coated tablespoon + 330 g flour
1 heaped tablespoon of brown sugar
50 g Pecan kernels
4 eggs + 1 egg yolk (Gr. M)
3 TSP Baking Powder
3 TSP ground cinnamon
2 TEASPOONS ground ginger and nutmeg
7-10 Tbsp grated peel of 1 organic orange and 1 organic lemon
1 TABLESPOON Lemon juice
1⁄8 l Milk
125 g Whipped cream
7-10 Tbsp Aluminium foil

Directions

1
Peel and wash the carrots. Cut the small carrot lengthwise into very thin slices with a peeler. Coarsely grate the remaining carrots. Caramelize 180 g sugar and 4 tablespoons water in a wide pot at medium heat until light yellow.
2
Carefully stir in 250 g of butter (may splash!). Add carrot slices and cook for 4-5 minutes. Then lift out with a skimmer, drain well and let cool. Stir the grated carrots into the caramel and cook for 15-20 minutes, stirring occasionally, and caramelise.
3
Leave to cool in the caramel stock.
4
Knead 1 tablespoon each of butter, flour and brown sugar. Coarsely chop the pecans and mix in.
5
Grease a springform pan (approx. 22 cm Ø). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Beat the eggs, egg yolks and 180 g sugar with the whisks of the mixer for approx. 5 minutes until thick and frothy.
6
Sift 330 g flour, baking powder and half the cinnamon, ginger and nutmeg over it and stir in briefly. Add the orange and lemon peel, lemon juice, milk and grated carrots together with the caramel stock and stir in briefly until smooth.
7
Fill into the mould, smooth it down and cover with the carrot slices. Sprinkle the pecan nut mixture on top. Bake in a hot oven for 1-1 1⁄4 hours. If necessary, cover with aluminium foil about 15 minutes before the end of the baking time.
8
Leave the cake to cool in the mould for about 15 minutes. Remove from the mould and let it cool down.
9
Meanwhile, for the caramel, caramelise 220 g sugar and 5 tbsp water in a wide pot or a pan over medium heat until golden brown. Carefully add 50 g butter and 5 tbsp. water (may splash!) and simmer until the caramel has dissolved.
10
Stir the cream and the rest of the cinnamon, ginger and nutmeg into the caramel. Serve with the cake. Caramel and cake also taste delicious when lukewarm.