Caramel Carrot Cake

Caramel Carrot Cake

Watch the video for this recipe:

As Easter is approaching I wanted to share with you a delicious recipe for Carrot Cake. Two layers of really moist carrot cake frosted with the best caramel cream cheese frosting ever and topped with plenty of salted caramel sauce. Toasted pecans also bring a great texture and flavor and I suggest not to skip them.


I always considered that carrot cake goes very well with salted caramel so I added some homemade salted caramel sauce to the cream cheese frosting and not only did it bring the amazing caramel flavor but also acted as a sweetener. Topping the cake with salted caramel sauce makes this cake absolutely decadent.


Related Posts:
Carrot Cake Roll
Red Velvet Cake

Raspberry Vanilla Cake

Raffello Cake



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  • Makes about 12-16 servings
  • Carrot Cake Batter
  • 2 cups (250g) all-purpose flour
  • 1 1/2 tsp (6g) baking powder
  • 1 1/2 tsp (9g) baking soda
  • 1 tsp (5g) salt
  • 2 tsp (6g) cinnamon
  • 1/2 tsp (2g) nutmeg
  • 4 eggs
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) sugar
  • 1 1/4 cups (275g) vegetable/canola oil
  • 12 oz (350g) finely grated carrot (about 4-5 medium carrots)
  • 1 cup pecans, toasted and chopped
  • Caramel Sauce
  • 1 cup (200g) sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120g) whipping cream
  • 2 tbsp (30g) unsalted butter, room temperature
  • 1 tsp (5g) vanilla extract
  • 1 tsp (5g) salt
  • Cream Cheese Frosting
  • 17 oz (500g) cream cheese, room temperature
  • 1 1/4 cup (300g) whipping cream, 35%fat, chilled
  • 1/2 cup (60g) powdered sugar
  • 1/3 cup (80g) caramel sauce
  • For Decoration
  • remaining caramel sauce (160g)
  • pecans
  1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two  9 inch (23 cm) round cake pans.
  2. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans.
  4. Pour the batter evenly into the prepared pans.
  5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
  6. Let pans cool on a cooling rack for 10 minutes.
  7. Remove the cakes from the pan and let them cool completely.
  8. Prepare the caramel sauce.  Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
  9. Remove the pan from the heat and add the cream. It will bubble a little bit.
  10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
  11. Remove from heat and add butter and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready.
  12. Prepare the frosting.  In a bowl beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce.
  13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
  14. Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake.  Refrigerate for at least 2 hours.
  15. Before serving top the cake with remaining caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired.
  16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
Caramel Carrot Cake -1
Caramel Carrot Cake -2
Nutrition facts 1 Serving ( 147g) - Calories:487, Fat: 35.72, Saturated Fat:16g, Unsaturated Fat:0.2g , Carbohydrates:36.6 g, Sugar:21.66g, Fiber:1.9 g, Protein:7.09 g, Cholesterol:191mg, Sodium 865mg, Potassium 255mg, Vitamin A 86%, Vitamin C 2%, Calcium 9%, Iron 9%, daily percent values are based on a 2,000 calorie diet
On July 08, 2017 at 03:59 am, Robin said...
This looks totally amazing...just bought all the ingredients to try it!
On July 09, 2017 at 02:10 am, Robin said...
Hi I made this amazing cake for my son's engagement and it was delicious! The combination of caramel, cream cheese, pecans and carrot cake is my favorite. Note that as my family loves carrot cake but does not like a super sweet dessert, I did not spread the caramel on the top but drizzled it lightly and it was enough for us. I also did not use all of the cream cheese frosting (although I am planning on what to do with the rest of it!) Thanks so much for the great recipe. All of the recipe's I have have tried on this site are terrific and detailed. I will be back for more! Robin
On August 30, 2017 at 08:28 am, Sunita said...
Hello, I baked this cake today and made exactly has per recipe. It just looks beautiful. and the taste awesome. Thank you for uploading this video. It was a great help.
On December 01, 2017 at 02:41 am, SBZ said...
Hello, i want to make this cake todwaybut i wanted to know if i can put dates in to the batter? plz plz respond! thank you very much


Yes, you can put dates in the batter, but you have to reduce the sugar.

On December 14, 2017 at 11:16 am, alan said...
is it one and half spoon baking powder and same soda ?
On January 31, 2018 at 11:04 pm, Katerina said...
Hallo, do I have to use two pans or just one and cut the cake into two layers?

Hello Katerina.

You can use one pan.

On February 02, 2018 at 06:43 am, Eli said...
Hello thanks for sharing your art ...I have a question Can I use oil less than in your recipes?

Hello Eli.

Not really, better fallow the recipe for a good result. Thanks.

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