How to make Salted Caramel?

The first step is to melt sugar, which is called caramelization. Do not stir the sugar vigorously, as that could lead to sugar crystallizing. Give the pan a swirl or shake for even heating and melting. The sugar will melt and brown, dont let it burn.
Step two is to stir in butter to the slight brown caramelized sugar, let the mixture cook. The mixture at this stage will bubble up and splatter. So its important to use a high pan and use caution.
Last step is to stir in heavy cream and let it boil for 1 minute. Remember to use caution as the hot liquid may splatter.
Finally, add the salt and the caramel is done.
Caramel will thicken as it cools.

Storing

You can slice the cake and store it refrigerated in an airtight container without the caramel for 7 days. The caramel can be stored for upto a month in the refrigerator. It thickens up as it cools, so heating it up can help get the desired flowing consistency to top the cake with.

Cake can also be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Like this recipe? Try more cake recipes –

Carrot Walnut Cake with Caramel

Recipe by thecrumbstoriesCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

hour

Super moist crumb and outstanding spice flavoured carrot walnut cake topped with sweet, sticky and buttery Caramel. A delicious combination that will make you want more and more.

Ingredients

Carrot Walnut Cake
200 g Cake Flour / All Purpose Flour
210 g Brown Sugar
130 ml Sunflower Oil / Any flavour-less Oil
2 Large Eggs
150 g Carrot, grated
100 g crushed pineapple
1 tsp Baking Powder
1/2 tsp Bi-carb Soda / Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
50 g Chopped Walnuts (Optional)
Salted Caramel, to top
100 g Granulated Sugar
45 g Salted Butter
60 ml Heavy Cream

Directions

Carrot Walnut Cake
Preheat oven to 160C /320F (Fan) or 170C/340F (No fan).
In a bowl, beat the eggs and brown sugar with the help of an electric mixer till pale and fluffy.
Gradually add in the Oil, beating continuously till everything is fully incorporated. This should take 4-5 minutes.
Add in crushed pineapple and shredded carrot and mix to fully coat in batter before adding the flour.
Sift the flour, baking soda, baking powder and spices. Fold in the flour into the egg mixture till the flour is fully incorporated. The batter may look lumpy which is completely normal.
Fold in half of the chopped walnuts. (Optional)
Pour the batter into a lined or greased 7 inch cake pan. Top with the remaining chopped walnuts and bake in preheated oven for 55-60 minutes or till a skewer inserted into the center of the cake comes clean.
Let the cake cool before de-molding.
Make Salted Caramel
Heat granulated sugar in a medium heavy bottomed saucepan over medium heat. Giving the pan a swirl once twice. Dont stir the sugar.
The sugar will melt into a thick brown, amber-colored liquid. Be careful not to burn.
Once sugar is completely melted and brown, immediately stir in the butter until melted and combined well. Be careful as the caramel will bubble rapidly when the butter is added and splatter.
After the butter is combined in the caramelized sugar. Cook for a minute without stiring.
Now add in room temperature heavy cream stirring continuously. The mixture will rapidly bubble as you add the cream.
After all the cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils. Allow to slightly cool down before using. Caramel will thickens as it cools.
Drizzle over the cake or serve with the cake.