Oh yum it sorta looks and sounds fantastic, as you do, dear Whiski, you cheer me up and you are so kind and I love your voice, it's all good and sweet lol
Hi Lloyd. I whip up many different kinds of caramel but for the topping in the picture .....
I used tinned full-fat coconut milk to replace the double cream. Coconut oil to replace the butter. Dark Canadian maple syrup for the sugar and then a wee bit of coconut sugar for a little depth. Not the crystals but the coconut sugar that looks like brown sugar.
Hi Suzie. I whip up many different kinds of caramel but for the topping in the picture .....
I used tinned full-fat coconut milk to replace the double cream. Coconut oil to replace the butter. Dark Canadian maple syrup for the sugar and then a wee bit of coconut sugar for a little depth. Not the crystals but the coconut sugar that looks like brown sugar.
Oh wow, that does look yummy!
ReplyDeleteSorry to read about your mom, but glad the last memory you guys shared was a good one.
DeleteThat looks good! The caramel frosting center sounds tasty. I just want to lick it.
ReplyDeleteYou cracked me up with that comment.
DeleteMagnifico!
ReplyDeleteGrazie!
DeleteIt does look delicious, but for me, it's the usual frosting which I want, I could almost eat that without the cake part.
ReplyDeleteWhat is your usual frosting made of?
DeleteOh yum it sorta looks and sounds fantastic, as you do, dear Whiski, you cheer me up and you are so kind and I love your voice, it's all good and sweet lol
ReplyDeleteYou are so kind, Lorraine. Much thanks.
DeleteWe need to get you on Food Network!
ReplyDeleteThe Girl Who Can't Eat Anything. There's a title of a show no one would watch. I think. I dunno. Anyway, thanks.
DeleteIt looks great! :) Loved the video.
ReplyDeleteThanks.
DeleteHow goes you? Long time no talk.
Oh caramel with carrot cake sounds good.
ReplyDeleteIs it getting any cooler near you? Are you getting ready to turn on your oven?
DeleteThat looks so good. I love carrot cake and caramel....mmmm.
ReplyDeleteIt's not a sickly sweet dessert, either.
DeleteRead your post about leaving and that sounds like a good choice for you. You're so super duper busy, something had to give.
Yummy!
ReplyDeleteAnd not a pecan in sight ... well, for Tim. But I did put a few on mine.
DeleteOMG, the picture of that carrot cake nearly made me go weak in the knees.
ReplyDeleteDo you have a favorite cake? This is mine.
DeleteThis looks AMAZING!
ReplyDeleteThanks bunches.
DeleteTHIS IS THE BEST! If you need a recipe tester, I am the person for the job!
ReplyDeleteGot your email and will shoot one back as soon as I can. Just passing through as I take a much-needed break. And off I go again...whoosh...
I'll take you up on that offer. Thanks bunches. It's a nice cake that's not sickly sweet.
DeleteWhoosh for sure. You've got tons going on right now but I was up and sent you a little howdy morning email.
Today is clean sheet day, here. But I'm also day dreaming of when it's our own land and house on it. Ah ... someday, someday.
Yummo!
ReplyDeleteCaramel....did I say Yummo?
Yummo!
Cheers!
Linda :o)
Thanks, Linda.
DeleteHi human, Ivy,
ReplyDeleteBugs Bunny would be really pleased!
Pawsitive wishes and doggy kisses,
Penny xx
Pawsitive wisshes and doggy kisses, back to you.
DeleteI usually skip the frosting on my carrot cakes, because they are good without it. Yours does look great though. How do you make caramel without dairy?
ReplyDeleteHi Lloyd. I whip up many different kinds of caramel but for the topping in the picture .....
DeleteI used tinned full-fat coconut milk to replace the double cream. Coconut oil to replace the butter. Dark Canadian maple syrup for the sugar and then a wee bit of coconut sugar for a little depth. Not the crystals but the coconut sugar that looks like brown sugar.
And bing, bang boom. Smooth runny caramel.
I agree, how on earth do you make caramel without dairy? You are a foodie magic-maker! Bravo and I so want a bite.
ReplyDeleteHi Suzie. I whip up many different kinds of caramel but for the topping in the picture .....
DeleteI used tinned full-fat coconut milk to replace the double cream. Coconut oil to replace the butter. Dark Canadian maple syrup for the sugar and then a wee bit of coconut sugar for a little depth. Not the crystals but the coconut sugar that looks like brown sugar.
And bing, bang boom. Smooth runny caramel.
Definitely yummy!
ReplyDeleteAll the best Jan
Thanks, Jan.
DeleteWow! It looks incredible!
ReplyDeleteThanks, bunches.
Delete