Apple Caramel Carrot Cake Recipe

Apple Caramel Carrot Cake

Amazing carrot cake made even better with addition of caramel apples. This carrot cake is soft and moist, filled with caramel apples in the cake and in the filling. It’s frosted with cream cheese frosting and topped with crushed pecans and more caramel!

caramel apple, carrot cake

 Prep Time 10 minutes

 Cook Time 35 minutes

 Cool time 1 hour

 Total Time 45 minutes

 Servings 5

 Calories 777 kcal

Ingredients

Carrot Cake:

·         1.5 cups finely grated carrots lightly packed

·         2 eggs

·         0.75 cups vegetable or canola oil

·         0.75 cups sugar

·         1 cups all purpose flour

·         1 tsp baking soda

·         0.5 cup caramel apples from below

Apple Filling:

·         1.5 tbsp butter

·         1.25 lbs Granny Smith apples peeled, cored, and diced

·         0.38 cup brown sugar

·         0.17 cup Dulce de Leche

Frosting:

·         0.25 cup unsalted butter room temperature

·         4 oz cream cheese softened

·         1.25 cups powdered sugar

·         0.5 tsp vanilla extract

Topping:

·         0.13 cup Dulce de Leche

·         0.13 cup Caramel topping

·         0.38 cup Crushed Pecans optional

Instructions

Apple Filling:

1.     Peel, core and dice the apples.

2.     In a medium pot, over medium heat, melt butter. Add diced apples and stir well.

3.     Add brown sugar, stir, and cover with a lid.

4.     Cook, stirring occasionally, until the apples are soft.

5.     Drain off the juices accumulated during cooking.

6.     Stir in Dulce de Leche until evenly incorporated. Set aside to cool.

 

Carrot Cake:

1.   Preheat oven to 350. Grease and flour 2 9-inch round cake pans. 

2.   Grate carrots on a fine grater and set aside. 

3. In a large mixing bowl, whisk together eggs, oil, and sugar. Whisk vigorously for about a minute.

4. Add flour and baking soda and gently whisk until completely incorporated.

5.     Stir in carrots. 

6.     Fold in 1 cup of cooked caramel apples into the batter. 

7.  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.)

8.     ......

9.     ......

10.       ...

Full Recipe: Click Here

Created: BANKHEALTHY

Share this post