Warm Caramel Carrot Cake

By vealam

Ingredients

• For the Cake:
• 1 cup sugar
• 1/2 cup canola oil
• 2 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup (1 8-ounce can) crushed pineapple, drained (press through mesh strainer)
• 1 cup carrots, finely grated
• 3.5 ounces sweetened coconut flakes (half of a 7 ounce bag)
• 1/2 cup raisins
• 1/2 cup walnuts, chopped
• For the caramel sauce:
• 1/2 cup sugar
• 1/4 cup (1/2 stick) butter
• 1/4 cup buttermilk
• 2 teaspoon light corn syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda

Details

Servings 8
Preparation time 20mins
Cooking time 65mins
Adapted from garnishandglaze.com

Preparation

Step 1

Preheat oven to 350 degrees F (set to 325 if using a dark colored pan). Grease a 9-inch round cake pan with cooking spray.
Mix sugar, oil, eggs, and vanilla together in a bowl and set aside.
In a large mixing bowl, mix the flour, baking soda, baking powder, salt, and cinnamon together. Add the pineapple, carrots, coconut, raisins, walnuts, and oil mixture and mix with a wooden spoon until everything is wet and combined. Pour batter into pan and spread evenly.
Bake for 35-40 minutes or until toothpick comes out clean. Begin making the caramel sauce right after taking the cake out. For the Caramel Sauce:
In a small sauce pan, heat sugar, butter, buttermilk, and corn syrup over medium. Stir occasionally and once it begins to boil, cook and stir for about 2 more minutes until it barely starts to turn a caramel color. Remove from heat and stir in the vanilla and baking soda. Pour half the caramel sauce over the warm cake (to get it to soak in even more you can poke the cake all over with a fork before pouring on the caramel) and put the remaining in a dish to add to individual servings. Serve with a scoop of vanilla ice cream.