Description
A delightful blend of moist carrot cake and rich salted caramel, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 3 cups grated carrots
- 1 cup salted caramel sauce
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Combine in a large bowl the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Whisk together in another bowl the eggs and vegetable oil, then fold in grated carrots and salted caramel sauce.
- Gradually add the wet mixture to the dry ingredients, mixing gently until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Beat together cream cheese and unsalted butter until smooth, then gradually add powdered sugar and vanilla extract.
- Spread cream cheese frosting between the cooled cake layers, top, and sides, drizzling additional salted caramel on top before serving.
Notes
For best results, make sure eggs and butter are at room temperature before mixing. Allow cakes to cool completely before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg