Maple Caramel-Drizzled Fall Harvest Carrot Cake with Sauteed Apples & Plums Covered with Cinnamon Buttercream

Written By Ammie Matte - September 29 2015

Comments

Aimee VanLandingham
September 05 2016

This is cake amazing! I did have to use a different carrot cake recipe because I’m gluten free and allergic to oranges, but it’s awesome!

For those having issues with the caramel, here’s what you should do:

1/4 butter and 1/2 cup of cream.

I found that switches these amounts fixed all my problems and in the video she does say it is 1/2 a cup of cream. There’s a typo, but do the switch and you’ll be good!

Aimee VanLandingham
September 05 2016

This is cake amazing! I did have to use a different carrot cake recipe because I’m gluten free and allergic to oranges, but it’s awesome!

For those having issues with the caramel, here’s what you should do:

1/4 butter and 1/2 cup of cream.

I found that switches these amounts fixed all my problems and in the video she does say it is 1/2 a cup of cream. There’s a typo, but do the switch and you’ll be good!

Palluvi
July 15 2016

I made this cake exactly how you did, Yolanda! I walked away from the caramel the first time and it wouldn’t mix with the butter, basically turned into toffee. The second time was perfection, I now understand why it is you favourite thing to make. The butter cream was pure hell. It too me SIX TRYS till I got it perfect, ended up using a different recipe with cream of tartar and a different method of cooling it down since my mixer over heated and it kept the meringue warm. Got it done just in time for my brother’s birthday. It wasn’t as pretty as yours but it sure was delicious. THANK YOU!

Rebecca
July 08 2016

How long does this whole cake take to make?

Gladys
June 07 2016

I made your caramel sauce…it looks amazing. Question, how do we store it and for how long?

Diana Topping
March 08 2016

Yolanda as I was making this caramel I accidently put the whipping cream in with the sugar mixture while it was still on the stove and it turned out horribly for me could you be able to give some tips maybe.

Pien
February 09 2016

Your videos are amazing Yolanda! Very fun cakes and an amazing presenter and you are absolutly a champion in decorating cakes. Do you also have the ingredients in European measurments like grams and liters? I’d love to make this but I don’t know how much a cup is.

Jô L.B.Matos
February 06 2016

Olá!
Sou brasileira.
Eu e meu marido amamos cozinhar.
Encontramos seus vídeos no youtube e fizemos este belo bolo de outono.
Fizemos os recheios e cobertura com bolo veludo vermelho para o aniversário de 1 ano de nossa filhinha.
Ficou delicioso!
Parabéns à você pela criatividade e por compartilhar.
Aqui no Brasil agora vamos falar de você como uma ótima e caprichosa confeiteira!
Obrigada!

Jô.

Anouk
January 18 2016

Hey everyone!
Tnx for the tip on the cream for the caramel!
For those who made and served this cake: how many servings do you think it has?
Don’t know if Yolanda reads this posts :/

Greats Anouk

Loreley
December 17 2015

Interesting blog and video. Detailed description and recipe. For more cake varieties visit cakecentral.com.au

Loreley
December 17 2015

Love the way you described the recipe in details. There is no chance that we could miss some point while making :) Also the video is pretty interesting the way you represent everything. We are also into the same profession and providing door step delivery in Sydney. We have one of the best cake designs for every occasion i.e. wedding cakes, birthday cakes, engagement cakes, baby shower cakes, religious cakes, cupcakes, cookies and so on. So if you are in Sydney and the suburb areas, feel free to reach us at www.cakecentral.com.au.

Megan
October 27 2015

How far ahead can I make this cake? Should I wait to drizzle the caramel or does it sit on the cake over night okay? It’s gorgeous! I want it to be the centerpiece to my thanksgiving this year!! Thanks!

Anita Ford
October 27 2015

This is going to be my go to cake for the Fall holidays! It has made the Hall of fame in my recipe diary. I like others thought I had added too much butter to the caramel, but I have found that my patience just needs to hang in there, and voila, the caramel came together, and was wonderfully rich and a beautiful Amber. Thanks to all of your step by step tips, and beautiful photos, I made caramel for the first time! You make me brave.

Jenelle
October 11 2015

I attempted the caramel 3 times and could not figure out what I was doing wrong. Turns out- THE AMPUNT OF CREAM IN THE WRITTEN INSTRUCTIONS IS WRONG! I re-watched the video to see Yolanda use 1/2 cup cream but in the blog here it says 1/4 C. Very frustrating. Finally turned out but I wasted my morning. ?

Ashley
October 10 2015

Just made this cake – each component is delicious. Had issues with the caramel – suggestion: make your favourite recipe instead and add maple flavour to it. Beautiful, delicious and well worth the time!

Mihika
October 06 2015

Omg Yolanda your cakes are truly amazing you are the cake goddess. I am going to make this cake for my dad’s birthday and I am finding your blog super helpful.

Crystal Dion
October 05 2015

What a fabulous looking cake. Will definitely be making this for our Thanksgiving celebration.

Rosalie
October 04 2015

I made this for my mom’s birthday tomorrow! It turned out amazing. The hardest part was the caramel. My first batch totally crystalized, and the second one just would not take all of the butter into it. But I poured off the few tablespoons of excess butter and was able to use it after some finagling. It’s a beautiful cake, I’m so excited to serve it after dinner tomorrow night.

Liv
October 03 2015

I absolutely cannot wait to make this for my family for Thanksgiving this year!!!

Lyzi
October 03 2015

Love this yummy?

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