Description
This Caramel Carrot Cake is a delightful twist on a classic favorite, featuring moist spiced layers enveloped in rich caramel glaze. Perfectly balanced sweetness and warm spices make it an irresistible treat for any occasion. Whether you’re celebrating a birthday or simply satisfying your sweet tooth, this cake promises to elevate your dessert game and impress your guests!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cups grated carrots (about 3 medium carrots)
- 4 large eggs (room temperature)
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup heavy cream
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and nutmeg until well combined.
- Grate the carrots using a box grater or food processor until you have about two cups.
- In another bowl, whisk eggs until frothy; mix in vegetable oil and vanilla extract.
- Pour wet ingredients into dry ingredients along with grated carrots. Fold until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Meanwhile, heat heavy cream in a saucepan over medium heat until simmering; whisk in caramel sauce until smooth.
- Assemble by layering cake with caramel sauce between layers and drizzling on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 34g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg