Carrot Bundt Cake with Salted Caramel Cream Cheese Frosting
{serves 12-16}
for the cake:
2 1/2 cups unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon fine sea salt
2 cups sugar
1 cup vegetable oil
5 eggs
2 cups finely grated carrots
1 1/2 tablespoons grated fresh ginger
for the frosting:
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup caramel sauce (such as Sanders)
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
1 pound powdered sugar
1/3 cup toasted pecans
Preheat oven to 325. Grease a bundt pan, use a pastry brush to get into all of the crevasses. Flour the pan, tapping out any excess. (Re-grease and flour and missed areas.)
Sift the flour, cornstarch, baking powder, baking soda, cinnamon, and salt together. Set aside.
Beat the sugar and oil together until combined. Beat in the eggs, one at a time. On low speed, add the flour in three additions. Stir in the carrots and grated ginger.
Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean. Let cool for 5 minutes in the pan, then invert over a wire cooling rack. While holding the pan and cooling rack together, give the pan a few shakes and let gravity work to release. Remove the pan. If the cake doesn't release at first, try again. A knife can be gently run between the pan and the cake if needed.
Let the cake cool completely.
For the frosting, beat the butter and cream cheese until smooth and no lumps remain. Mix in the caramel sauce, salt, and vanilla. On low speed, add the powdered sugar 1/2 cup at a time. Scrape down the bowl as needed. Once combined, increase the speed to medium-high and beat until smooth and thick.
Transfer frosting to a piping bag fitted with a large star tip. Pipe the frosting onto the cooled cake and down the center. Let the shape of your pan be your guide. Top with toasted pecans. Store cake in the refrigerator and let it sit at room temperature for at least 15 minutes before serving.
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