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Salted Caramel Carrot Cake with Cream Cheese Frosting

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  • Author: Margaret Holloway
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Desserts

Description

Moist ribbons of carrot & spice unfold between layers of smooth cream cheese frosting, while drizzles of silky salted caramel add a sweet-salty spark to every bite.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt
  • 8 ounces cream cheese
  • 1/2 cup unsalted butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease two 9-inch round cake pans.
  2. In a bowl whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  3. In another bowl beat granulated sugar, light brown sugar, oil, eggs, and vanilla until smooth.
  4. Stir the dry ingredients into the wet ingredients just until combined.
  5. Fold in grated carrots and chopped walnuts.
  6. Divide batter evenly between prepared pans and bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
  7. Allow cakes to cool in pans for 10 minutes then transfer to a wire rack to cool completely.
  8. Meanwhile, make the salted caramel by melting granulated sugar in a saucepan over medium heat until amber.
  9. Carefully add butter and stir until melted then slowly whisk in heavy cream and sea salt and simmer for 2 minutes before removing from heat to cool.
  10. For the frosting, beat cream cheese and butter until creamy then gradually add powdered sugar and vanilla until smooth.
  11. Place one cake layer on a serving plate, drizzle some salted caramel over the top, then spread a layer of cream cheese frosting.
  12. Place the second cake layer on top, frost the top and sides, and drizzle remaining caramel over the cake.

Notes

  • Use full-fat cream cheese for best frosting texture.
  • Chill the caramel slightly before drizzling to prevent it from running off too quickly.
  • Cake layers can be made a day ahead and wrapped tightly in plastic wrap.
  • Store leftovers in the refrigerator for up to three days.

Find it online: https://simplegout.com/salted-caramel-carrot-cake-with-cream-cheese-frosting/