Description
Salted Caramel Carrot Cake with Cream Cheese Frosting is a soft, warmly spiced dessert layered with tangy frosting and finished with a buttery salted caramel drizzle. It is moist, rich, and perfect for holidays, birthdays, or any time you want a classic carrot cake with a more indulgent twist.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup light brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
1/2 cup crushed pineapple, drained
3/4 cup chopped pecans or walnuts
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream
1 cup caramel sauce
1/2 teaspoon flaky sea salt
Instructions
1. Preheat the oven to 350°F and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, then mix in the vanilla extract.
4. Stir the dry ingredients into the wet mixture just until combined.
5. Fold in the grated carrots, drained pineapple, and chopped pecans or walnuts.
6. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack and let them cool completely.
8. To make the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then mix in the heavy cream until spreadable.
9. Place one cake layer on a serving plate and spread frosting over the top. Add the second layer and frost the top and sides.
10. Drizzle caramel sauce over the cake and sprinkle with flaky sea salt before slicing and serving.
Notes
Use freshly grated carrots for the softest texture and best moisture.
Make sure the cake layers are fully cool before frosting so the cream cheese frosting stays thick and smooth.
Chill the frosted cake for 15 to 20 minutes before slicing for cleaner layers and a prettier caramel finish.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 49g
- Sodium: 360mg
- Fat: 35g
- Saturated Fat: 11g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 88mg
Keywords: salted caramel carrot cake, carrot cake with cream cheese frosting, caramel carrot cake, holiday dessert