Salted Caramel Carrot Cake
User Reviews
4.6
66 reviews
Excellent
Salted Caramel Carrot Cake
Report
Soft, tender, EASY carrot cake infused with salted caramel sauce and topped with tangy cream cheese frosting is the ULTIMATE in decadence!! Calling all carrot cake fans, you will LOVE this version!!
Share:
Ingredients
Cake
- one 15.25-ounce box yellow cake mix
- 4 large eggs
- ½ cup vegetable or canola oil
- ½ cup water
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 ½ cups grated carrots loosely packed and measured (from about 4-5 medium peeled carrots, grated on the coarsest blade of a box grater)
Filling
- one 10-ounce jar prepared salted caramel sauce
- OR
- 10 ounces homemade salted caramel sauce
Cream Cheese Frosting
- one 14-ounce tub prepared fluffy cream cheese frosting
- OR
- 8 ounces cream cheese softened (lite okay)
- ½ cup unsalted butter, softened
- 2 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt or to taste
- 2 to 4 tablespoons salted caramel sauce for drizzling or to taste
Add to Shopping List
Instructions
For the Cake:
- Preheat oven to 350F. Line a 9x13-inch pan with foil for easier cleanup and spray with cooking spray; set aside.
- To a large mixing bowl, add all ingredients except the carrots, and beat on high speed for about 2 minutes or until well combined.
- Add the carrots and beat to incorporate. Tip - It's important to peel and then grate your own carrots on the coarsest blade of a box grater. Bagged, pre-grated carrots have a texture that is not desirable for this recipe.
- Turn batter out into prepared pan, smooth the top with a spatula, and bake for about 28 to 31 minutes, or until a toothpick comes out clean or with a few moist crumbs in the center.
For the Filling:
- Immediately poke holes in the hot cake with a fork in about 100 places, going about 3/4 of the way down but not all the way to the bottom of the cake.
- Either use prepared salted caramel sauce (Trader Joe's 10-ounce jars are perfect here) OR to make from scratch follow this recipe.
- Evenly and slowly pour the salted caramel sauce over the cake. Tip - If you are using prepared caramel sauce, warm the caramel sauce in the microwave for about 10 seconds before pouring it over the cake because it will make the pouring and absorption process easier.
- Allow the caramel sauce to absorb for at least one hour, or overnight if desired, at room temp and covered. Not all of the caramel sauce may 'absorb' into the cake by sinking into the cake deeply and may sit on the surface and that is fine.
For the Cream Cheese Frosting:
- Either use a tub of prepared frosting OR to make from scratch, to a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat with an electric mixer (or use the paddle attachment of a stand mixer) until light and fluffy, about 2 to 3 minutes.
- Turn frosting out over the cake and spread into a smooth, even, flat layer using a spatula or knife.
- Evenly drizzle 2 to 4 tablespoons salted caramel sauce over the cake before slicing and serving.
Notes
- Storage: Cake will keep airtight in the fridge for up to 1 week.
Nutrition Information
Show Details
Serving
1
Calories
291kcal
(15%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Cholesterol
51mg
(17%)
Sodium
290mg
(12%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 291kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 51mg | 17% |
| Sodium | 290mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
66 reviews
Excellent
Other Recipes
You'll Also Love
