Carrot Cake with Cream Cheese Frosting & Caramel Sauce
Brace yourselves. If you don’t have 30 minutes to whip this amazing dessert recipe together today, move along and don’t torture yourself because this Carrot Cake with Cream Cheese Frosting & Caramel Sauce is so delicious and decadent – you’re not going to be able to stop thinking about it until you make it.
- You do not want to miss out on this Cream Egg Cracker Toffee.
- These Easy Easter Bunnies make a quick and delicious treat kids will love.
Arguably, the best way you can spend 30 minutes of your day today.
This carrot cake has it all going on. Fluffy, perfectly spiced cake with plenty of carrots that you can barely notice (I’m sure that’s a health win), smooth and balanced cream cheese frosting (that perfect hint of tart mixed in with your sweet), and the optional velvety, sticky caramel sauce topping and crunchy walnuts.
This cake is still gorgeous & delicious without that extra caramel topping putting it over the edge into ridiculously decadent territory, and you can always serve the caramel topping on the side for guests who want that extra hit of sweetness.
- Carrot Cake Ingredients
- 1 2/3 cup oil
- 1 cup white sugar
- 1 cup brown sugar
- 6 eggs
- 1 Tablespoon vanilla
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 Tablespoon cinnamon
- 1 teaspoon nutmeg, optional
- 1 lb carrots, shredded (about 2-3 large carrots)
- Cream Cheese Frosting Ingredients
- 8 oz package cream cheese, softened at room temperature
- 1/2 cup butter, softened
- 2-3 cups powdered sugar
- 2 teaspoons vanilla
- 1/4 cup pineapple juice, optional
- Preheat oven to 350.
- Prepare a cake dish by either oiling & flouring or lining with parchment paper. Set aside.
- In a large bowl, blend the oil and sugars until light and fluffy, about 2 minutes. Add in the eggs one at a time, as well as the vanilla. Set aside.
- In a separate small bowl, stir together the dry ingredients. Add slowly to the oil-sugar mixture, alternating with handfuls of the carrots.
- Scrap the batter out of the bowl into the prepared cake pan and bake 35-45 minutes, but start testing around the 30 minute mark in case your oven runs hot. Test by inserting a cake tester or wooden toothpick into the center to check for uncooked batter.
- Cool on a baking rack for two minutes before removing from the pan, to prevent breaking the cake.
- Meanwhile, prepare the frosting by blending together all ingredients. Adjust the pineapple juice and icing sugar amounts to your personal preference.
- When ready, cut the cake in half and frost. Add the second layer and add a generous coat of frosting.
- Garnish with walnuts and then pour on the caramel sauce, if using.
- - I used a fine mesh grater (zester) to grate the carrots and allow them to be very fine and imperceptible to any picky eaters. You can also add in crushed pineapple, coconut shreds, and/or raisins, but those are completely optional.
- - Plus, caramel sundae topping and walnuts for optional garnish. I used Hershey’s topping, but Ghiradelli’s is also a favourite. I kept the pineapple juice optional because I love that added complexity and sweetness that it brings to the out-of-this-world frosting, but feel free to leave it out if you don’t already have it on hand or don’t particularly like the taste.
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