Carrot Cake with Goat’s Milk Caramel

It would seem that, somehow, I have become known as someone who hates cake.  And I would like to set the record straight.  I don’t hate cake.  I merely prefer pie.  And there is one time of year when I always make cake- Dan’s birthday.  Because somehow I ended up married to someone who prefers cake.  Weirdsies.

This year his request was carrot cake. I hate to admit (knowing full well that I will never hear the end of it) that I am especially not a fan of carrot cake.  Or anything with a cream cheese frosting.  I’m sorry.  I had to get that off my chest.  But because I could never deny this face anything, my favorite cake lover got just what he asked for.  Seven days after his birthday, because I’m nothing if not a procrastinator.

I must say, for cake, this was good.  And for a cake with cream cheese frosting, in my opinion, it was really good.  Even my brother-in-law, who is a devoted fan of carrot cake, gave it a nod.  It was incredibly moist and was made significantly more delicious by the goat’s milk caramel I spread between the two layers.  I’m a sucker for anything with goat’s milk and this caramel had just the right balance of flavor and smooth creamy texture.  Most importantly, though, the birthday boy was happy.

Carrot Cake with Goat’s Milk Caramel

Cake:

1 3/4 cups all purpose flour

3/4 cup pastry flour

6-8 medium carrots, peeled

2 tsps baking soda

1 cup sugar

3/4 cup olive oil

3/4 cup vegetable oil

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

Pinch of salt

4 eggs

1 tbsp vanilla extract

Goat’s Milk Caramel:

1/2 cup sugar

3/4 cup goat’s milk

3/4 cup heavy cream

1/2 cup water

1/4 cup corn syrup

5 tbsp salted butter

1 tsp vanilla extract

Cream cheese frosting:

8 oz cream cheese, room temperature

6 tbsp butter, room temperature

2 cups powdered sugar

Juice of 1 lemon

1 tsp vanilla extract

Toasted pecans for topping

A few hours before you make your cake, start with your caramel.  In a heavy pan combine sugar, syrup, and water.  In another pan scald cream, milk, and butter.  Allow sugar mixture to continue to cook over medium heat, swirling the pan occasionally, until golden brown.  Remove from heat and add milk mixture slowly.  It will bubble up but remain calm and keep stirring!  Stir in vanilla.  Pour into a dish lined with wax paper and allow to cool.

Butter two 9″ cake pans.

Shred your carrots.  Sift dry ingredients.  Add in eggs, oil, and vanilla, mixing thoroughly.  Stir in carrots.  Pour batter into cake pans and bake at 350 for 50 minutes or until cooked through.  Turn onto a cooling rack and allow to cool completely.

While your cake is cooling, prepare your icing.  Cream cheese and butter.  Add sugar slowly.  Stir in lemon juice and vanilla extract.

To assemble your cake place down your first layer, top down.  Top with a generous helping of caramel.  Place the next layer on top, top side up.  Spread frosting equally over the top and sides.  Finish with toasted pecans.  Enjoy!

Dan & my cousin Taylor on his 26th birthday!