created: 2010-02-05 16:56:53
This is Maura Kilpatrick's (Pastry Chef at Oleana and Chef/owner of Sofra Bakery & Cafe) very, very excellent carrot cake recipe. Extremely tasty on it's own without the frosting if you want to cut out some of the fat and calories. You can make the caramel sauce up to 3 or 4 days in advance. You can make the frosting up to two days in advance.
Cake - Makes 2 layers Preheat oven to 350 Butter and flour two 9 " cake pans Sift: 2 C flour 2 TSP baking soda 1 TSP salt 1 TB cinnamon (Saigon/Viet Namese cinnamon is excellent in this) 1 TSP ground allspice ( Freshly ground if possible) 1 cup shredded sweetened coconut Set aside Paddle until thick: 4 eggs 2 C sugar Add in a steady stream: 1 C. canola oil or Veg oil Paddle until blended Add dry ingredients, padddle until blended Fold in 4C grated carrots Bake for 25-40 minutes until center springs back when lightly tapped Unmold and cool on wire racks Caramel Sauce In a heavy, deep sauce pan combine: 1-1/2 C sugar 1/3 c. H20 or enough to moisten all the sugar Cook sugar and H20 over med. high heat until mixture carmelizes and starts approaching a dark amber color. QUICKLY add 1 c. heavy cream. Stir until all the commotion in the pan has settled down and caramel is smooth, add a pinch of salt. If it is runny cook for 4- 5 more minutes longer on low-ish heat. Chill for at least an hour Caramel Cream Cheese Frosting 1# cream cheese (!/3 less fat is fine) 4 TB butter / room temp 1 C chilled caramel sauce (above) Paddle Cream cheese and butter until thoroughly combined and a bit fluffy. Add 1-1/3 C cooled caramel sauce in two additions Paddle until blended