Middle Eastern · Dessert
Carrot Cake with Sesame Caramel Frosting
A two-layer carrot cake with coconut and warm spices, frosted with cream cheese beaten with a caramel sauce made with halvah. The sauce makes twice what you need, so there is plenty to drizzle.
- YieldServes 8 · 1 layer cake (9 in), 8 slices, with extra caramel sauce
- Hands-on1 h 15 min
- Total3 h 5 min
- Difficulty
Ingredients
Sesame caramel sauce
- 300 ggranulated sugar
- 60 mlwater
- 85 gunsalted butter, room temperature
- 42 ghalvah, crumbled
- 180 mlheavy cream
- 1 tspkosher salt
Cake
- 250 gall-purpose flour
- 1 tspkosher salt
- 2 tspbaking soda
- 1 tbspground cinnamon
- 1 tspground allspice
- 2 tbsptoasted sesame seedsoptional
- 90 gsweetened shredded coconut
- 4eggs, room temperature
- 400 ggranulated sugar
- 240 mlcanola oil
- 440 gcarrots, peeled and grated
Frosting
- 450 gcream cheese, room temperature
- 240 mlsesame caramel sauce, cold, from the batch above
- 57 gunsalted butter, room temperature, divided
- 125 ghalvah, grated, for the top
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