Description
Indulge in the rich and moist salted caramel carrot cake, featuring a luscious cream cheese frosting and a delightful twist of salted caramel.
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Beat eggs, granulated sugar, brown sugar, and vegetable oil in a large mixing bowl until fluffy.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in grated carrots and salted caramel sauce until well mixed.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat cream cheese, unsalted butter, powdered sugar, and vanilla together until smooth for the frosting.
- Spread frosting between the layers and over the top of the cake, drizzle with additional caramel if desired.
Notes
Store leftover cake in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg