Salted Caramel Carrot Cake
A moist and tender carrot cake infused with salted caramel sauce, layered with creamy cream cheese frosting, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 cups shredded carrots Freshly shredded for best flavor.
- 1 cup salted caramel sauce Can be homemade or store-bought.
Frosting Ingredients
- 8 oz cream cheese, softened Should be at room temperature.
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition.
- Stir in the shredded carrots and the salted caramel sauce.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Baking
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Frosting
- Whisk together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
Assembly
- Once cooled, frost the cakes generously with the cream cheese frosting. Drizzle additional salted caramel sauce on top.
Notes
Make sure your eggs and cream cheese are at room temperature for smooth mixing. Store leftovers in an airtight container in the fridge for up to a week.