Description
A delightful fusion of classic carrot cake and luxurious salted caramel, perfect for any gathering or as a sweet indulgence.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set aside.
- Beat the vegetable oil, granulated sugar, brown sugar, and eggs together in another bowl until smooth.
- Stir in the grated carrots and drained crushed pineapple.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Fold in the chopped walnuts or pecans if using.
- Divide the batter between the prepared cake pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat the cream cheese and butter until smooth, then add powdered sugar and vanilla extract to make the frosting.
- Assemble the cake by layering and frosting it, then drizzle with salted caramel before serving.
Notes
Can be made gluten-free by substituting flour. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: carrot cake, salted caramel, dessert, baking, festive