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–+ servings

Salted Caramel Carrot Cake

A moist and flavorful carrot cake layered with a rich salted caramel cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour (or a gluten-free blend) Use a gluten-free blend if preferred.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup vegetable oil (or melted coconut oil) Melted coconut oil can be used for a different flavor.
  • 3 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional) Add nuts for extra crunch.
For the Salted Caramel
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • ½ cup heavy cream
  • 1 tsp sea salt (or to taste)
For Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your cake pans.
  2. In a large mixing bowl, combine flour, baking soda, baking powder, spices, and salt. Mix well.
  3. In another bowl, whisk together both sugars and oil. Add eggs one by one, blending until smooth.
  4. Gradually mix in the dry ingredients until just combined. Fold in carrots, pineapple, and walnuts.
  5. Pour the batter into prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  6. Let cakes cool in pans for 10 minutes then transfer them to a wire rack.
Making the Salted Caramel
  1. In a saucepan, melt sugar over medium heat until it turns amber. Then add butter and stir.
  2. Off the heat, whisk in heavy cream and salt until blended. Allow to cool slightly.
Preparing the Frosting
  1. Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract.
Assembly
  1. Once cakes are cool, place the first layer on a serving plate, spread cream cheese frosting, and drizzle with salted caramel.
  2. Add the second layer and repeat. Finish with frosting on top and drizzled caramel.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 9gSodium: 320mgFiber: 1gSugar: 30g

Notes

Try adding orange or lemon zest for a fresh twist. For a vegan option, replace eggs with flaxseed meal and use aquafaba instead of cream in the caramel. Store any leftover cake tightly wrapped in the fridge for up to a week or freeze for up to three months.

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