Ingredients

Biscuit
brown sugar
1.25 cup
300 g
10.50 oz
9.90 fl oz
salt
pinch
eggs
5 pc
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
chopped walnuts
0.50 cup
150 g
5.25 oz
4.95 fl oz
grated or chopped fresh carrots
1.50 cup
370 g
12.95 oz
12.21 fl oz
flour
1.50 cup
370 g
12.95 oz
12.21 fl oz
baking powder
3 tsp
14.76 ml
ground cinnamon
2 tsp
9.84 ml
nutmeg
0.50 tsp
2.46 ml
ground ginger
0.50 tsp
2.46 ml
flavorless vegetable oil
0.50 cup
150 g
5.25 oz
4.95 fl oz
Vanilla creme
cream cheese
2.50 cup
600 g
21 oz
19.80 fl oz
cream 35%
0.50 cup
110 g
3.85 oz
3.63 fl oz
powdered sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
vanilla
to taste
Caramel
cream 33-35%
0.50 cup
150 g
5.25 oz
4.95 fl oz
brown sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
butter
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
liquid honey
1 Tbs
sea salt
pinch

Method

Biscuit ingredients

For the biscuit (3 layers with a diameter of 18 cm | 7 inch):

  • 300 g brown sugar | 10.60 oz
  • a pinch of salt | 0.00 pinch
  • 5 eggs | 5.00 items
  • 100 g butter (at the room temperature) | 3.55 oz
  • 150 g chopped walnuts | 5.30 oz
  • 370 g fresh carrots (grated or minced in a blender) | 13.05 oz
  • 370 g flour | 13.05 oz
  • 3 tsp baking powder | 3.00 tsp
  • 2 tsp ground cinnamon | 2.00 tsp
  • 1/2 tsp nutmeg | 1.00 tsp
  • 1/2 tsp ground ginger | 1.00 tsp
  • 150 g flavorless vegetable oil | 5.30 oz

Biscuit cooking

Mix the sugar, a pinch of salt and eggs; whip everything well until the mass is enlightened and splendid. Add the very soft room temperatured butter, and whisk gently until smooth. Don’t overwhisk to save the fluffiness. Sift the flour, the baking powder and the spices to the egg base, and mix. Next, add the vegetable oil, and mix everything until smooth. You should get a smooth dough without lumps. Add the chopped carrots and nuts to the dough, and mix everything with a spatula.

Divide the dough into 3 equal parts, ​​and bake it in the molds at 180C (356F) for about 30 minutes. You better bake all the layers at the same time. If you don’t have 3 molds, then bake the biscuits in turn. Let the finished layers cool in the molds for about 5 minutes; after that you can take them out and completely cool them on the wire rack. Then, wrap the biscuit layers, and let them rest in the fridge for at least 3 hours (better overnight).

Vanilla creme

For the vanilla creme:

  • 600 g cream cheese | 21.15 oz
  • 110 g cream 35% | 3.90 oz
  • 60 g powdered sugar | 2.10 oz
  • vanilla | 0.00 to taste

Whip the cream with the powdered sugar until peaks; add the cream cheese, and mix thoroughly with a spatula until smooth.

Place the creme in a pastry bag.

Caramel

For the caramel:

  • 150 g cream 33-35% | 5.30 oz
  • 100 g brown sugar | 3.55 oz
  • 60 g butter | 2.10 oz
  • 1 tbsp liquid honey | 1.00 tbsp
  • a pinch of sea salt | 0.00 pinch

Place all the ingredients in a pan, and cook over a medium heat, until thickened (stirring occasionally). Cool the caramel down.