Description
This salted caramel carrot cake with cream cheese frosting is a moist, flavorful dessert packed with warm spices, fresh carrots, and rich caramel drizzle. Perfect for holidays or special occasions, this homemade carrot cake recipe delivers a soft texture, tangy frosting, and the perfect balance of sweet and salty flavors.
Ingredients
2 cups all purpose flour
1 cup granulated sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated carrots
1/2 cup crushed pineapple drained
1/2 cup chopped walnuts or pecans
8 oz cream cheese softened
1/2 cup butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup salted caramel sauce
Instructions
1. Preheat oven to 350°F and grease two 9 inch cake pans.
2. Mix flour, baking soda, cinnamon, and salt in a large bowl.
3. Whisk eggs, granulated sugar, brown sugar, oil, and vanilla in another bowl until smooth.
4. Gradually combine the wet and dry ingredients.
5. Fold in the grated carrots, crushed pineapple, and chopped nuts.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake layers cool completely.
9. Beat the cream cheese and butter until smooth.
10. Add the powdered sugar and vanilla extract and beat until fluffy.
11. Spread frosting between the cake layers and over the top and sides.
12. Drizzle salted caramel sauce over the frosted cake before serving.
Notes
Use freshly grated carrots for the best texture and moisture.
Make sure the cake layers are fully cooled before adding frosting.
Chill the cake for 20 minutes before slicing for cleaner pieces.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg