re: I've really gotten into baking lately

I would recommend Sally's Baking Addiction for recipes. They're all excellent.

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Anybody have a carrot cake recipe???

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My daughter made this and it was very good:

Carrot Cake Covered in Caramel

Adapted from LINK

INGREDIENTS

For the caramel:

1 cup of brown sugar
½ cup of salted butter
½ cup of heavy cream
¼ cup of maple syrup
½ teaspoon of salt

For the cake:

2 cups of all-purpose flour
2 teaspoons of baking powder
¼ cup of granulated sugar
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of ginger
½ teaspoon of cardamom
1¾ cup of grated carrots
½ cup of salted butter, softened
1 cup of whole milk

STEPS

1) Add the brown sugar, salted butter, heavy cream, maple syrup and ½ teaspoon kosher salt to a medium pot. Set over medium-high heat and bring it to a boil.

2) Boil the syrup for 3 minutes, keeping an eye on it and stirring occasionally so it doesn’t boil over. After three minutes, turn off the heat and set the caramel aside while you prep the rest of the cake. It should be relatively thin.

3) Position a rack to the center of the oven and preheat to 375°F.

4) In a large bowl, whisk together the all-purpose flour, 2 teaspoons baking powder, granulated sugar, 1 teaspoon of kosher salt, 1 teaspoon each of cinnamon and ginger, and ½ teaspoon cardamom.

5) Grate in the carrots on the smaller side of a box grater.

6) Cube the softened butter and add it in. Using a hand mixer, mix for a few minutes, until you start to get a crumbly texture. Mix a bit more until the mixture is starting to clump, then gradually pour in the milk until you make a smooth batter.

7) Use a 9 by 9-inch ceramic dish. Don’t grease it (the caramel will do plenty), but dollop six big portions of the dough in the dish, spreading them out so they are nearly touching but not quite. Leave some crevices for the caramel to sink into.

8) Pour the caramel on top, getting in the crevices, and a little on top of each cake. The cake will look like it’s swimming in caramel.

9) Bake at 375°F convection for 25-30 minutes, or until you can touch the cakes and they spring back from the touch.


NOTES

When it’s out of the oven, scoop and serve as soon as it stops bubbling. This is best served warm and with ice cream.