Salted Caramel Carrot Cake
User Reviews
4.6
Salted Caramel Carrot Cake
Description
The Salted Caramel Carrot Cake starts with a classic yellow cake mix base enhanced with cinnamon, cloves, and nutmeg, giving it a subtle but warm spice profile. Incorporating coarsely grated fresh carrots adds both moisture and a tender chew. After baking, the hot cake is punctured with holes to infuse generously with salted caramel sauce, lending a deeply sweet and slightly salty richness throughout the crumb. This process creates a moist, flavorful cake that highlights the caramel's depth.
The cake is finished with a classic cream cheese frosting that can be prepared from scratch or used from a tub, whipped together with butter, confectioners’ sugar, and a touch of vanilla and salt. The salted caramel drizzle on top provides an attractive contrast and an added burst of flavor. The overall texture is moist and tender with the creamy frosting balancing the dense cake and sticky caramel filling.
This carrot cake works well as a dessert for gatherings or special occasions, offering a comforting familiar taste with a caramel twist. Its size is suitable for serving multiple guests and pairs nicely with coffee or tea. The combination of the familiar spiced carrot cake and salted caramel creates a unique flavor balance that can be an appealing centerpiece.
For preparation, peeling and using freshly grated carrots is essential to maintain the desired texture. Using pre-grated carrots is discouraged as their texture may be less suitable. The cake should be stored covered in the refrigerator where it will remain fresh for up to a week. Proper storage is important to keep the frosting and caramel moist and intact.
Ingredients
Cake
- yellow cake mix one 15.25-ounce box
- 4 egg large
- ½ cup vegetable oil or canola oil
- ½ cup water
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon cloves ground
- ½ teaspoon ground nutmeg
- 2 ½ cups carrot loosely packed and measured (from about 4-5 medium peeled carrots, grated on the coarsest blade of a box grater, grated
Filling
- caramel sauce prepared salted, 10-ounce jar
- OR
- 10 ounces caramel sauce homemade salted
Cream Cheese Frosting
- cream cheese frosting prepared, fluffy, 14-ounce tub
- OR
- 8 ounces cream cheese softened (lite okay)
- ½ cup butter unsalted, softened
- 2 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt or to taste
- 2 to 4 tablespoons salted caramel sauce or to taste, for drizzling
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
- Peel and grate fresh carrots using the coarsest blade for best texture; avoid pre-packaged grated carrots.
- After baking, poke holes in the warm cake to allow salted caramel sauce to penetrate deeply for enhanced moisture and flavor.
- Store the cake airtight in the refrigerator where it will keep well for up to one week.
- The frosting can be made from scratch or used pre-prepared, with an added drizzle of salted caramel for extra richness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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