Description
This Salted Caramel Carrot Cake with Cream Cheese Frosting is a moist, spiced, bakery-style dessert with tender carrots, buttery salted caramel, and a creamy tangy frosting that makes every slice feel special. It is a perfect easy recipe for Easter dessert, birthday cake ideas, holiday baking, spring dessert ideas, potluck food ideas, and cozy homemade cake lovers.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup vegetable oil
1 cup granulated sugar
3/4 cup packed brown sugar
4 large eggs
2 teaspoons vanilla extract
3 cups freshly grated carrots
1/2 cup crushed pineapple, well drained
1 cup chopped pecans or walnuts
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup salted caramel sauce, plus more for drizzling
Instructions
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and mix just until combined.
5. Fold in the grated carrots, drained crushed pineapple, and chopped nuts until evenly mixed.
6. Divide the batter between the prepared pans and smooth the tops.
7. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Beat the cream cheese and butter together until smooth and creamy.
10. Add powdered sugar, vanilla, and salt, then beat until fluffy and spreadable.
11. Place one cake layer on a serving plate, spread frosting over the top, and drizzle lightly with salted caramel.
12. Add the second cake layer, frost the top and sides, then finish with more salted caramel and extra chopped nuts if desired.
13. Chill for 20 to 30 minutes before slicing for cleaner pieces.
Notes
Use freshly grated carrots instead of pre-shredded carrots for the softest, moistest cake texture.
Drain the crushed pineapple very well so the batter stays rich and tender instead of too wet.
Let the cake layers cool completely before frosting or the cream cheese frosting may soften and slide.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 545
- Sugar: 48g
- Sodium: 310mg
- Fat: 31g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 92mg
Keywords: salted caramel carrot cake, carrot cake with cream cheese frosting, easy dessert recipe, Easter dessert, birthday cake ideas, holiday baking, spring dessert ideas, homemade cake