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–+ servings

Carrot Cake with Salted Caramel Bliss and Cream Cheese Frosting

Enjoy the comforting essence of carrot cake with salted caramel and cream cheese frosting, making every celebration special.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrot Cake
  • 2.5 cups all-purpose flour for a soft, fluffy texture
  • 1 cup granulated sugar adds sweetness to balance the flavors
  • 0.5 cup brown sugar provides moistness and depth
  • 2 teaspoons baking powder helps the cake rise beautifully
  • 1 teaspoon baking soda enhances leavening for the perfect crumb
  • 2 teaspoons ground cinnamon infuses warmth and spice
  • 0.5 teaspoon ground nutmeg adds a unique aromatic essence
  • 0.5 teaspoon ground ginger enriches the cake with a hint of zing
  • 0.5 teaspoon salt to enhance all the flavors
  • 4 large eggs at room temperature
  • 1 cup vegetable oil keeps the cake moist and tender
  • 0.5 cup unsweetened applesauce for added moisture
  • 2 teaspoons vanilla extract adds flavor
  • 3 cups freshly grated carrots bring natural sweetness
  • 1 cup chopped pecans or walnuts offers a satisfying crunch
For the Cream Cheese Frosting
  • 16 oz full-fat cream cheese softened
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted for perfect sweetness
  • 2 teaspoons vanilla extract for flavor harmony
  • 1 pinch salt to enhance sweetness
For the Salted Caramel Sauce
  • 1 cup granulated sugar serves as the base of your caramel
  • 0.25 cup water helps dissolve the sugar
  • 0.5 cup heavy whipping cream warmed
  • 4 tablespoons unsalted butter for richness
  • 1 teaspoon flaky sea salt enhances that irresistible salted flavor
For Decoration
  • 0.5 cup chopped toasted pecans adds crunch and appeal
  • extra flaky sea salt for sprinkling on top

Equipment

  • Oven
  • mixing bowls
  • spatula
  • Cake pans
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick baking spray.
  2. In a large mixing bowl, combine all dry ingredients and whisk until evenly blended.
  3. In a separate bowl, whisk together the wet ingredients until smooth.
  4. Gradually add the dry ingredients to the wet mixture, folding gently until no dry flour remains.
  5. Fold in the freshly grated carrots and chopped pecans or walnuts.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. Allow the cakes to cool in their pans for about 15 minutes before transferring to wire racks.
  9. Prepare the salted caramel sauce by combining sugar and water in a saucepan. Heat until the syrup turns a deep amber color.
  10. Pour in the warmed heavy whipping cream, stirring until smooth. Add butter and flaky sea salt.
  11. In another bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar.
  12. Assemble the cake by layering the first cake, frosting, and drizzling with caramel, then top with the second layer.
  13. Frost the entire cake, chill, and pour on the remaining salted caramel.
  14. Decorate with chopped toasted pecans and sea salt.
  15. Refrigerate for at least 1 hour before serving and enjoy!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 1000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Keep the cake moist by using freshly grated carrots. Don’t overmix the batter to ensure tenderness.

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