Description
A moist and flavorful carrot cake layered with rich cream cheese frosting and topped with luscious salted caramel.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.
- Whisk together the vegetable oil, granulated sugar, brown sugar, and eggs in another bowl until smooth.
- Stir in the grated carrots and crushed pineapple.
- Add the dry mixture to the wet ingredients, folding gently.
- Fold in nuts if using.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
- Beat cream cheese and unsalted butter until creamy, then gradually add powdered sugar and vanilla.
- Frost between the layers and on top of the cake, then drizzle with salted caramel sauce.
Notes
Prepare this cake ahead of time and store layers wrapped tightly. The cake can be customized with different nuts or flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 70mg
Keywords: carrot cake, salted caramel, dessert, cream cheese frosting, baking