Description
A delightful carrot cake layered with cream cheese frosting and drizzled with rich salted caramel.
Ingredients
Scale
- 15.25 ounces yellow cake mix
- 4 large eggs
- 1/2 cup vegetable or canola oil
- 1/2 cup water
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 1/2 cups grated carrots
- 10 ounces prepared salted caramel sauce
- 14-ounce tub prepared fluffy cream cheese frosting
- 2 to 4 tablespoons salted caramel sauce (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C) and grease your round cake pans.
- Combine the yellow cake mix, eggs, oil, water, vanilla, cinnamon, cloves, and nutmeg in a large mixing bowl. Blend with your electric mixer until fully incorporated; this will take about 2–3 minutes.
- Fold in the grated carrots gently using a spatula.
- Divide the batter equally between the prepared pans and smooth the top.
- Bake in the preheated oven for about 25-30 minutes.
- Cool the layers in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
- Drizzle salted caramel sauce over one of the cooled layers.
- Beat the cream cheese and unsalted butter together until creamy, then add confectioners’ sugar, vanilla, and salt.
- Frost the layers of cake with cream cheese frosting and drizzle with salted caramel sauce.
Notes
You can bake the cake layers the day before and store them wrapped tightly in plastic wrap. Try using crushed walnuts or pecans for added texture!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
Keywords: carrot cake, dessert, salted caramel, cream cheese frosting