Salted Caramel Carrot Cake with Cream Cheese Frosting
Indulge in this delightful salted caramel carrot cake topped with cream cheese frosting, perfect for any occasion.
Equipment
- baking pan
- mixing bowl
- Whisk
- electric mixer
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
Wet Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract for cake
- 2 cups freshly grated carrots for best texture
- ½ cup crushed pineapple optional
- ½ cup chopped walnuts or pecans optional
Frosting
- 8 oz cream cheese
- ½ cup unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
- ½ cup salted caramel sauce
Instructions
Baking Instructions
- Preheat oven to 350°F (175°C) and prepare a greased or parchment-lined baking pan.
- Grate fresh carrots finely and set aside.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix sugars and oil until smooth, then add eggs one at a time and vanilla.
- Combine dry and wet ingredients gently.
- Fold in carrots, pineapple, and nuts.
- Pour into pan and spread evenly.
- Bake for 30–40 minutes until done.
- Cool completely before frosting.
- Beat cream cheese, butter, powdered sugar, and vanilla.
- Spread frosting over cake.
- Drizzle salted caramel on top.
- Slice and serve.
Notes
Use freshly grated carrots for best texture. Cool cake fully before frosting. Use high-quality caramel for best flavor.
Nutrition
Serving: 1sliceCalories: 420kcalCarbohydrates: 52gProtein: 5gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 11gCholesterol: 75mgSodium: 280mgFiber: 2gSugar: 32g
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