Rating: 5.00
(2)

Caramel Carrot Cake

As Easter is approaching I wanted to share with you this delicious recipe for Caramel 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.

Caramel Carrot Cake slice

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.

Hope you will try this amazing dessert as it is quite easy to prepare and everybody will love it. Enjoy!

Caramel Carrot Cake with Caramel Topping

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Caramel Carrot Cake

Caramel Carrot Cake

5 from 2 votes
Carrot Cake - two layers of really moist carrot cake frosted with the best caramel cream cheese frosting ever and topped with plenty of caramel sauce. Toasted pecans also bring a great texture and flavor .
Servings 16 servings
Prep Time 40 mins
Cook Time 35 mins
Total Time 1 hr 15 mins

Ingredients
  

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

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 ¼ cup (300g) whipping cream , 35% fat
  • 1/2 cup (60g) powdered sugar
  • 1/3 cup (80g) caramel sauce

For Decoration

  • remaining caramel sauce (160g)
  • pecans

Instructions
 

  • 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.

Video

Nutrition

Serving: 1gCalories: 487kcalCarbohydrates: 36.6gProtein: 7.09gFat: 35.72gSaturated Fat: 16gCholesterol: 191mgSugar: 21.66g
Calories: 487kcal
Course: Dessert
Cuisine: American
Keyword: caramel carrot cake, carrot cake, carrot cake with salted caramel, Easter carrot cake, moist carrot cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. ana Author says:

    Hi!
    Made this cake on saturday. Delicious….
    Regards fom Lisbon (Portugal)
    Ana

  2. Emma Author says:

    Looks delicious. I’m going to try it this week I think :-)!

  3. madalin stunt cars 2 Author says:

    Very useful! Thank for sharing

  4. Robin Author says:

    This looks totally amazing…just bought all the ingredients to try it!

  5. Robin Author says:

    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

  6. Sunita Author says:

    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.

  7. 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

    1. Ella-HomeCookingAdventure Author says:

      Hello.

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

  8. alan Author says:

    is it one and half spoon baking powder and same soda ?

  9. Katerina Author says:

    Hallo,
    do I have to use two pans or just one and cut the cake into two layers?

    1. Ella-HomeCookingAdventure Author says:

      Hello Katerina.

      You can use one pan.

  10. Hello thanks for sharing your art …I have a question
    Can I use oil less than in your recipes?

    1. Ella-HomeCookingAdventure Author says:

      Hello Eli.

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

  11. Eli Author says:

    Hello master
    I’m trying to make this delicious cake and I have a question
    Doesn’t the caramel on the cake stiff , when it is in refrigerator?

    1. Ella-HomeCookingAdventure Author says:

      Hi Eli.

      Yes,it does.

  12. Eli Author says:

    Hellollo dear master
    Do you know why my caramel sauce be stiff when it is in refrigerator ?
    Is that normal?
    If I use it on the cream cheese frosting for decorating and let it in refrigerator, does it be stiff again?

    1. Ella-HomeCookingAdventure Author says:

      Hi Eli.

      Caramel it's normal to harden if refrigirated…you can microwaw it for few second before using. The frosting will be just fine.

  13. Sandra Author says:

    Hi, i really love to bake your carrot cake recipe.
    CAn i use 2 8 inch round cake tins and how long will i bake it?
    A big thanks

    1. Ella-HomeCookingAdventure Author says:

      Hello Sandra.

      Yes, you can use 8 inch pans, and bake them until a toothpick inserted into the center comes out clean.

  14. Danny Author says:

    Hi, thank you very much for this video, recipe and all the details given in such an organised way. I made this recipe today and followed the recipe by weight given. The taste was amazing and I am really happy with it. I have a question though if you could Kindly reply please. Any tips in how I can prevent a runny cream cheese frosting? I placed in the fridge, but as soon as it got to room temperature it would soften and make it hard to frost. With my cake it also happened that the caramel even though it was in good consistency, I poured it over the cold cake before serving it, but the caramel for some reason dipped off the cake. What do you think I did wrong? did I mix too much the cream cheese frosting? The Caramel softens after a period of time over the cake? Any pro tips would be much appreciated. Your cake looks amazing and I hope one day nail mine when I try it again. The taste was out of this world, just my presentation wasn’t like yours. lol

  15. Sahar Author says:

    Hello, I want to cook this lovely cake. I want to cook the layers in one pan and then split it. Should I increase the baking time? Many thanks.

    1. Ella-HomeCookingAdventure Author says:

      Hi Sahar.

      Yes, you have to increase the baking time and test it with a toothpick , it should come out clean if it's ready.

  16. Nico Author says:

    Hi,
    Could you please tell me what kind of cream are you using for whipping in your recipes? Please let me know the brand you usually buy.
    Thank you so much!
    Nicole

    1. Ella-HomeCookingAdventure Author says:

      Hi Nico.

      I use mascarpone .

  17. usps tracking Author says:

    wow, this cake is delicious, thank you for sharing

  18. JANNY Author says:

    I AM HAVING PROBLEMS WITH YOUR SUBSCRIBE BUTTON.
    COULD YOU PLEASE MANUALLY SUBSCRIBE ME?
    I CAME HERE THANKS TO YOUR YOUTUBE VIDEO! 🙂
    THANK YOU

    1. Ella-HomeCookingAdventure Author says:

      we just added you 🙂 thank you .. and welcome!!!

  19. Dock Softs Author says:

    I have Printed this Caramel Carrot Cake recipe it is looking so yummy and when I will try then inform you must, thanks for sharing the recipe…

  20. Sana Author says:

    Hello!
    Amazing- just a phenomenal, moist cake.
    A crowd pleaser and surprisingly not as heavy of a carrot cake as traditional recipes too.
    Thank you for sharing this recipe!

  21. Billie Author says:

    Hello, can I use sunflower oil?

  22. Anonymous Author says:

    Hi

    If I were to make these into cupcakes, how many do you think one portion will make?

  23. Richa Author says:

    Hi
    Can you tell me the egg substitute

  24. Khadijeh Author says:

    Hi. I made this cake it was so delicious ???? thank you so much .l always
    Use your recipes they are wonderful.thanks again for sharing your recipes

  25. lulu Author says:

    Can I use pumpkin insted of carrot?

    My english is not good, I apologize.
    And another question, for your Cramel pumpkin cake, whay it is have to be pure? What would happen to a cake if pumpkin is fresh?

    Tnak you, you are great

  26. Glenys Author says:

    Made this as a birthday cake for a special person to take to work. Everyone was so impressed with it, I even got repeat orders.

  27. khanamir Author says:

    good work. kee sharing

  28. Maha Author says:

    Hi, I am thinking of adding rum soaked raisins in the cake. Can this be done? will it affect the consistency of the batter or the baking time?

  29. Yui Author says:

    1. The All Purpose Flour is using high protein flour?
    2. Why my cake has so much crumbs when wiping the cream?

  30. Maria Author says:

    Hi Ella,
    Can i use the same recipe for cupcakes?
    Thanks.

  31. Chinz Author says:

    Hi,
    I am going to try this recipe on this Christmas. Since it is a big cake I am planning to cut the ingredients measurement to half and try. Would that be a good idea?

    Kindly reply the suggestions
    TIA

    1. Ella-HomeCookingAdventure Author says:

      Sorry for th late answer, hope you tried this cake. Whenever you want to adjust the cake to a smaller size, just use the rule of three in maths and you can get the righ amount for each ingredient, for the smaller pan you would like to use. 

  32. Hola, el aceite es gramos o ml, lo digo porque me salió muy aceitoso, gracias todo me sale muy bien con tu recetas pero quería saber esto

    1. Ella-HomeCookingAdventure Author says:

      Hola, suelo trabajar con mi báscula de cocina puesta en gramos.. puedes comprobar con ml.. es lo mismo en la báscula.. no sé por qué te quedó demasiado aceitoso..

  33. Victoria Pooler says:

    Love this recipe. But unclear about the vanilla for the caramel sauce. In the ingredients it says vanilla extract but nowhere in the instructions do I see add vanilla. Just confused.

    1. Ella-HomeCookingAdventure Author says:

      Fixed that… just add it with the butter and salt. Hope you will try this out, it is one of the best cakes on my blog 🙂

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