Caramel Carrot Cake (Original video)

Ingredients:

• 100g toasted pecans
• 350g grated carrots (about 4-5 medium carrots)
• 4 eggs
• 200g brown sugar
• 100g sugar
• 275g vegetable/canola oil
• 250g all-purpose flour
• 2 tsp (6g) cinnamon
• 1/2 tsp (2g) nutmeg
• 1 tsp (5g) salt
• 1 1/2 tsp (6g) baking powder
• 1 1/2 tsp (9g) baking soda
• 200g sugar
• 60ml water
• 120g whipping cream
• 2 tbsp (30g) unsalted butter, room temperature
• 1 tsp (5g) salt
• 1 tsp (5g) vanilla extract
• 500g cream cheese, room temperature
• 60g powdered sugar
• 300g chilled whipping cream (35% fat)
• Remaining chopped pecans and caramel sauce for decoration

Instructions:

1. Preheat the oven to 350°F (180°C). Grease two 9 inch (23cm) cake pans with butter and line with parchment paper.
2. In a mixing bowl, beat 4 eggs, 200g brown sugar, and 100g sugar until creamy.
3. Gradually add 275g vegetable/canola oil and mix until well combined.
4. In a separate bowl, mix 250g all-purpose flour, 2 tsp (6g) cinnamon, 1/2 tsp (2g) nutmeg, 1 tsp (5g) salt, 1 1/2 tsp (6g) baking powder, and 1 1/2 tsp (9g) baking soda.
5. Add the dry ingredients to the egg mixture and mix until just combined.
6. Fold in 350g grated carrots and 100g toasted pecans.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
9. Let the pans cool on a cooling rack for 10 minutes, then remove from the pan.
10. In a saucepan, cook 200g sugar and 60ml water until the sugar dissolves and gets a caramel color.
11. Remove from heat and add 120g whipping cream. Cook for one more minute, then remove from heat.
12. Add 2 tbsp (30g) unsalted butter, 1 tsp (5g) salt, and 1 tsp (5g) vanilla extract to the caramel sauce. Let it cool to room temperature.
13. In a mixing bowl, beat 500g cream cheese and 60g powdered sugar until smooth.
14. Gradually add 80g caramel sauce and mix until well combined.
15. In a separate bowl, whip 300g chilled whipping cream until stiff peaks form.
16. Gently fold the whipped cream into the cream cheese mixture.
17. Add a bit less than half of the frosting to the top of one cake layer, then place the second cake layer on top.
18. Frost the top and sides of the cake with the remaining frosting.
19. Decorate with chopped pecans and remaining caramel sauce.
20. Refrigerate until ready to serve.