Here’s a rich and indulgent Caramel Carrot Cake — moist carrot cake layers topped with creamy caramel frosting 🥕🍰
Caramel Carrot Cake
Serves: 8–10
Time: ~1 hour 20 minutes
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2½ cups grated carrots
- ½ cup crushed pineapple, drained (optional)
- ½ cup chopped walnuts or pecans (optional)
For the Caramel Frosting:
- 1 cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
1️⃣ Preheat Oven
- Preheat oven to 175°C (350°F).
- Grease and flour two 9-inch round cake pans (or line with parchment).
2️⃣ Make the Cake Batter
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, beat granulated sugar, brown sugar, and oil.
- Add eggs one at a time, then stir in vanilla.
- Gradually fold in dry ingredients until combined.
- Fold in grated carrots, pineapple, and nuts if using.
3️⃣ Bake
- Divide batter evenly between prepared pans.
- Bake 25–30 minutes, until a toothpick inserted comes out clean.
- Let cool in pans 10 minutes, then transfer to a wire rack to cool completely.
4️⃣ Make Caramel Frosting
- In a saucepan, melt butter over medium heat.
- Stir in brown sugar and heavy cream; bring to a gentle boil and simmer 2–3 minutes.
- Remove from heat, let cool slightly, then whisk in powdered sugar and vanilla until smooth.
5️⃣ Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a layer of caramel frosting.
- Top with second cake layer and frost the top and sides.
6️⃣ Serve
- Optionally, sprinkle with chopped nuts or drizzle extra caramel on top.
- Serve at room temperature.
Tips & Variations
- For a richer caramel flavor, use a pinch of sea salt in the frosting for salted caramel cake.
- Substitute half of the oil with applesauce for a lighter cake.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
If you want, I can also give a one-bowl carrot cake with quick caramel glaze version that’s faster but still super moist and flavorful.
