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Salted Caramel Carrot Cake

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This Salted Caramel Carrot Cake combines the comforting flavors of spiced carrots with a rich salted caramel drizzle, creating a delightful centerpiece for any gathering.

Ingredients

Scale
  • One 15.25-ounce box of yellow cake mix
  • 4 large eggs
  • 1/2 cup vegetable or canola oil
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 cups grated carrots
  • One 10-ounce jar of prepared salted caramel sauce
  • One 14-ounce tub of prepared fluffy cream cheese frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1/2 teaspoon salt (or to taste)
  • 2 to 4 tablespoons salted caramel sauce, for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Mix the yellow cake mix, eggs, vegetable oil, water, vanilla extract, cinnamon, ground cloves, and nutmeg until smooth and creamy.
  3. Fold in the grated carrots.
  4. Divide the batter between greased and floured cake pans.
  5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  6. Cool the cakes in the pans for about 10 minutes before transferring them to a cooling rack.
  7. Combine softened cream cheese and unsalted butter in a mixing bowl and beat until creamy.
  8. Add the confectioners’ sugar, mixing until smooth; stir in vanilla extract and salt.
  9. Layer one layer of the cooled cake on a serving plate, spreading a generous layer of cream cheese frosting on top and drizzling with salted caramel sauce.
  10. Assemble with the second layer of cake and frost the top and sides with remaining cream cheese frosting.
  11. Drizzle salted caramel sauce on top to finish.

Notes

Use fresh carrots for the best flavor and moisture. Make sure your cream cheese and butter are at room temperature for creamy frosting consistency.

Nutrition

Find it online: https://doughgirlbylea.com/carrot-cake-with-salted-caramel-2/

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