Carrot & Caramel Crumble Cake
Portions:
25 to 30Preparation Time:
Cooking Time:
Ingredients
For the carrot puree:
750g (6 cups)
Arctic Gardens Sliced Carrots
3/4 cup (180 ml) milk
For the crumble :
2 cups (240g) flour
1 3/4 cup (240g) brown sugar
1 1/2 cup (240g) melted butter
1 1/2 cups (135g) rolled oats
1 1/2 cups (160g) crushed pecans
3 tbsp (45g) caramel chips
For the cake:
5 cups (660g) flour
1 tbsp. (15 mL) baking powder
1 tbsp (15 mL) baking soda
1 1/2 tsp (7,5 mL) salt
1 1/2 tsp (7,5 mL) nutmeg powder
1 1/2 tsp (7,5 mL) cinnamon powder
6 eggs
2 1/2 cups (450g) brown sugar
1 2/3 cup (375g) melted butter
11/2 cup (180g) caramel chips
Caramel Sauce (optional)
Preparation
1. Preheat conventional oven to 350°F (180°C).
2. Prepare the carrot purée: defrost carrots in microwave for 5 to 6 minutes. Add milk and puree with a blender.
3. To prepare the crumble, combine all ingredients and mix by hand to incorporate the butter and form a crumbly paste. Set aside in the fridge.
4. To prepare the cake batter, in a large bowl, combine the flour, baking powder, baking soda, salt and spices. In another bowl, whisk the eggs with the brown sugar, then add the melted butter and carrot purée.
5, Mix the dry ingredients with the liquid ingredients and add the caramel chips.
6. Pour the batter into the buttered or parchment paper-lined pans. Add "clumps" of crumble on top.
7. Bake in lower third of oven. Bake for 45 to 50 minutes for an 8 x 8 pan* or until a toothpick inserted in center comes out clean. Let cakes cool on a rack before removing from pans.
8. Decorate the top of the cake with a drizzle of caramel sauce just before serving.
* If you choose to use a combi oven, remember to adjust the baking time accordingly. Baking time may vary depending on the size/material of the pan used
