Description
A moist and tender carrot cake layered with rich cream cheese frosting and finished with a luscious salted caramel drizzle for an indulgent dessert.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
- 2 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1/2 cup salted caramel sauce
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla until smooth.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in grated carrots and nuts if using.
- Divide batter evenly between prepared pans and bake for 30–35 minutes until a toothpick comes out clean.
- Cool cakes completely before frosting.
- Beat cream cheese and butter until smooth, then add powdered sugar and vanilla and beat until fluffy.
- Frost cake layers, drizzle salted caramel sauce over the top, and finish with flaky sea salt.
Notes
- Grate carrots finely for the best texture.
- Homemade or store-bought salted caramel both work well.
- Chill cake slightly before slicing for cleaner cuts.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American