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Cool Cakes

Carrot Cake with Cream Cheese Frosting & Caramel Sauce

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This incredible homemade carrot cake recipe is the best!

Brace yourselves.

This yummy carrot cake only takes 30 minutes to whip together! You’ll be dreaming of this delicious dessert that also features cream cheese frosting and caramel sauce.

It’s decadent and you won’t be able to stop thinking about it! I love how simple this amazing recipe is. It offers an incredible, moist cake from scratch along with a frosting that just won’t quit.


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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 creates the perfect hint of tart mixed in with your sweet.

Finally, the optional velvety, sticky caramel sauce topping and crunchy walnuts.

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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.

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Carrot cake has always been a favorite dessert option for me. I can’t get enough of the moist cake and the creamy frosting.

Because this recipe is so easy, it’s even more of a favorite now! I’m a busy mama so I definitely need easy!

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What is Carrot Cake?

Never had carrot cake before? It’s a moist cake containing grated carrot and typically topped with a buttercream or cream cheese icing.

We’re taking it up another notch in this recipe with the caramel sauce. Let’s get started.. you’re going to fall in love!

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Carrot Cake Ingredients

For the carrot cake, you will need the following ingredients:

  • vegetable oil
  • white sugar
  • brown sugar
  • eggs
  • vanilla
  • flour
  • baking soda
  • baking powder
  • cinnamon
  • nutmeg
  • shredded carrots

For the cream cheese frosting, you will need these ingredients:

  • cream cheese
  • butter
  • powdered sugar
  • vanilla
  • pineapple juice

I use a fine mesh grater and even picky eaters couldn’t detect the carrots. I’ve also mixed in extra goodies before like flaked coconut, zucchini, crushed pineapple, raisins or even pumpkin.

And if cupcakes are more your style, you can definitely make individual sized treats with this recipe!

How to Make Carrot Cake

To get started, preheat your oven to 350 degrees.

Prepare a cake dish by either oiling and 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.

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I adore how this cake turns out. It’s so easy yet feels so sophisticated and the flavor is just incredible.

This is definitely a dessert that I love to treat guests with!

Carrot Cake with Cream Cheese Frosting

This decadent dessert offers incredible flavor in an easy recipe that everyone will fall in love with.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 209 kcal

Ingredients

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

Instructions

  1. Preheat oven to 350.
  2. Prepare a cake dish by either oiling & flouring or lining with parchment paper. Set aside.
  3. 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.
  4. In a separate small bowl, stir together the dry ingredients. Add slowly to the oil-sugar mixture, alternating with handfuls of the carrots.
  5. 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.
  6. Cool on a baking rack for two minutes before removing from the pan, to prevent breaking the cake.
  7. Meanwhile, prepare the frosting by blending together all ingredients. Adjust the pineapple juice and icing sugar amounts to your personal preference.
  8. When ready, cut the cake in half and frost. Add the second layer and add a generous coat of frosting.
  9. Garnish with walnuts and then pour on the caramel sauce, if using.
Nutrition Facts
Carrot Cake with Cream Cheese Frosting
Amount Per Serving
Calories 209
* Percent Daily Values are based on a 2000 calorie diet.

Get ready for lots of baking with these Amazon affiliate links gathered by the crew at Spaceships and Laser Beams.

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