Easter is just around the corner and what better way to celebrate than with a delicious homemade cake? Look no further than this incredible Caramel Carrot Cake recipe. With two layers of moist carrot cake and delicious frosting, this cake will leave your taste buds in heaven. The caramel cream cheese frosting, made with homemade salted caramel sauce, is the perfect complement to the sweetness of the cake. Don’t forget the toasted pecans for added texture and nuttiness!
As a fan of both carrot cake and salted caramel, I knew I had to create a recipe that combined the two. So I chose to add my homemade salted caramel sauce to the cream cheese frosting. It not only enhanced the flavor of the frosting but also acted as a natural sweetener. The final touch of drizzling more salted caramel sauce on top of the cake really takes it to the next level of decadence.
How to make Caramel Carrot Cake
What I love most about this recipe is how easy it is to prepare. Even if you are not an experienced baker, you can still create a beautiful and delicious cake that everyone will love.
First, prepare the carrot cake layers and bake in two 9-inch (23cm)pans. I love baking the cake layers separately as this simplifies the process of assembling the cake. It eliminates the pressure of evenly cutting the cake layers.
While the cake are baking, prepare the salted caramel sauce. When the caramel sauce and cake layers are cooled prepare the cream cheese and caramel frosting. The frosting is easy to prepare and is one of the best frostings you can ever prepare for carrot cakes.
Assemble the cake by filling the cake layers with the caramel frosting. Spread the frosting on top and sided of the cake. Use the remaining caramel sauce to create drips and decorate with toasted pecans.
With Easter gatherings and spring celebrations coming up, this cake is the perfect dessert to share with your loved ones.
Hope you will try this amazing Caramel Carrot Cake as I am sure you won’t be disappointed. Tag me on Instagram if you do and hope you enjoy it as much as we did.
Caramel Carrot Cake
Carrot Cake Batter
- 2 cups (250g) all-purpose flour
- 1 ½ tsp (6g) baking powder
- 1 ½ 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 ¼ cups (275g) vegetable/canola oil
- 12 oz (350g) finely grated carrot (about 4-5 medium carrots)
- 1 cup pecans , toasted and chopped
- 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 ¼ cup (300g) whipping cream , 35% fat
- 1/2 cup (60g) powdered sugar
- 1/3 cup (80g) caramel sauce
- remaining caramel sauce (160g)
- Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two 9 inch (23 cm) round cake pans.
- In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- 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.
- Pour the batter evenly into the prepared pans.
- Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
- Let pans cool on a cooling rack for 10 minutes.
- Remove the cakes from the pan and let them cool completely.
- 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.
- Remove the pan from the heat and add the cream. It will bubble a little bit.
- Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
- Remove from heat and add butter, vanilla extract and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready.
- Prepare the frosting. In a bowl beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce.
- In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
- 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.
- 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.
- The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.