
Yield: 1 x 4 (8-inch) layered cake (12 servings)
Ingredients:
Cake
- 4 cups (1 L) flour
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 1 tablespoon (15 ml) cinnamon
- 1 teaspoon (5 ml) nutmeg
- 1 teaspoon (5 ml) salt
- 8 eggs
- 1 ½ cups (350 ml) sugar
- 1 ½ cups (350 ml) brown sugar
- 1 ½ cups (350 ml) vegetable oil
- 7 cups (1.75 L) grated carrots
- 1 cup (240 ml) drained canned crushed pineapple
Icing
- 1 cup (240 ml) butter, room temperature
- 4 cups (1 L) icing sugar
- 4 x 8 ounces (907 g) cream cheese, softened
- 2 teaspoons (10 ml) vanilla
- 2 tablespoons (30 ml) dark rum
Salted caramel drizzle
- ¼ cup (60 ml) water
- 1 cup (240 ml) sugar
- 2/3 cup (160 ml) heavy cream
- 4 tablespoons (60 ml) unsalted butter
- 1 ½ teaspoons (7.5 ml) salt
- Crushed pecans, to garnish
Method:
Let’s get baking!
Preheat oven to 350 F (180 C).
In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, add eggs and beat.
Add sugar and brown sugar and beat.
Add vegetable oil and beat.
Pour into dry ingredients and stir to combine.
Add carrots and pineapple and mix to incorporate.
Pour into two 8-inch (20-cm) greased cake pans.
Bake for 80 minutes, or until toothpick inserted into the centre comes out clean.
Let cool.
For the icing, whip together butter and icing sugar and beat until smooth.
Add cream cheese and continue beating.
Add vanilla and rum and beat until incorporated.
For salted caramel drizzle, add water to pan.
Add sugar and stir until it starts to dissolve.
Put on the heat and let simmer until it turns a dark amber colour.
Warm the cream.
Slowly add it to the sugar, stirring.
Let simmer a few minutes more.
Take off heat.
Add butter and stir in, being careful of splattering.
Add salt and stir in.
Let the caramel cool to room temperature.
When ready to assemble, slice the top off of the two cakes to level.
Slice each cake in half lengthwise into round layers.
Spread icing on each layer of cake and stack.
Refrigerate 30 minutes.
Spread icing around outside and over the top until smooth all around.
Refrigerate 1 hour.
Cover top of cake with caramel drizzle and let drip down the sides.
Garnish with leftover icing and whole pecans.
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