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



Prep time clock
Cook time clock
Total time clock
  • 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 April 10, 2017 at 05:47 am, ana said...
Hi! Made this cake on saturday. Delicious.... Regards fom Lisbon (Portugal) Ana
On April 10, 2017 at 09:54 am, Emma said...
Looks delicious. I'm going to try it this week I think :-)!
On April 18, 2017 at 01:34 am, madalin stunt cars 2 said...
Very useful! Thank for sharing
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.

On April 20, 2018 at 02:32 pm, Eli said...
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?

Hi Eli.

Yes,it does.

On April 21, 2018 at 10:17 pm, Eli said...
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?

Hi Eli.

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

On April 26, 2018 at 02:27 am, Sandra said...
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

Hello Sandra.

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

On April 29, 2018 at 07:43 pm, Danny said...
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
On May 06, 2018 at 02:45 am, Sahar said...
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.

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.

On May 20, 2018 at 05:01 pm, Nico said...
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

Hi Nico.

I use mascarpone .

On July 11, 2018 at 11:31 pm, usps tracking said...
wow, this cake is delicious, thank you for sharing
On October 05, 2018 at 11:30 am, JANNY said...

we just added you :) thank you .. and welcome!!!

On October 08, 2018 at 05:08 am, Dock Softs said...
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...
On October 15, 2018 at 10:36 am, Sana said...
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!
On October 21, 2019 at 10:25 am, Khadijeh said...
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
On January 01, 2020 at 08:32 am, Glenys said...
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.
On January 17, 2020 at 07:55 am, khanamir said...
good work. kee sharing
On October 17, 2020 at 06:13 am, Maria said...
Hi Ella, Can i use the same recipe for cupcakes? Thanks.
On December 16, 2020 at 04:08 pm, Chinz said...
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

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. 

Post a comment

9 - 1 =
Home | About | Recipes | Contact
© Copyright 2021 Home Cooking Adventure