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Salted Caramel Carrot Cake

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A moist, spice-infused carrot cake topped with luxurious salted caramel and cream cheese frosting, perfect for any celebration.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup salted caramel sauce
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease 9-inch round cake pans.
  2. Combine dry ingredients in a mixing bowl: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Whip the eggs, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  4. Incorporate the dry ingredients gently into the wet mixture.
  5. Add grated carrots and salted caramel sauce to the mixture, ensuring they are evenly distributed.
  6. Bake for 25-30 minutes or until a toothpick comes out clean from the center of the cakes.
  7. Cool the cakes for 10 minutes in the pans, then transfer to a wire rack to cool completely.
  8. Prepare frosting by beating together cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract.
  9. Assemble the cake by placing one layer on a plate, frosting between layers, and frosting the top and sides.
  10. Drizzle extra salted caramel over the top and serve.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be frozen for up to 3 months.

Nutrition

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

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