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–+ servings
Salted Caramel Carrot Cake

Savor the Bliss: Salted Caramel Carrot Cake Recipe

Indulge in this Salted Caramel Carrot Cake, combining comforting spices with luxurious salted caramel for a delightful dessert.
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Prep Time 20 minutes
Cook Time 31 minutes
Cooling Time 1 hour
Total Time 1 hour 51 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Yellow Cake Mix
  • 3 large Large Eggs
  • 1/2 cup Vegetable or Canola Oil or melted coconut oil
  • 1 cup Water
  • 1 teaspoon Vanilla Extract preferably pure vanilla
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Nutmeg
  • 2 cups Grated Carrots fresh is best
  • 1 cup Salted Caramel Sauce store-bought or homemade
For the Frosting
  • 8 ounces Cream Cheese softened
  • 1/2 cup Unsalted Butter softened
  • 2 cups Confectioners’ Sugar adjust for desired sweetness
  • 1/4 teaspoon Salt
For the Drizzle
  • 1/2 cup Extra Salted Caramel Sauce

Equipment

  • 9x13-inch baking pan
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a greased 9x13-inch baking pan.
  2. In a large mixing bowl, combine yellow cake mix, eggs, oil, water, and vanilla extract. Add cinnamon, cloves, and nutmeg, and mix on high speed for 2-3 minutes until smooth.
  3. Stir in grated carrots until evenly distributed throughout the batter.
  4. Pour the batter into the prepared pan and bake for 28-31 minutes, watching for a golden-brown top. Insert a toothpick to check for doneness.
  5. Remove the cake from the oven after baking and let cool for 10 minutes. Poke holes in the top and drizzle salted caramel sauce generously, letting it seep in for at least an hour.
  6. Prepare the cream cheese frosting by beating together softened butter and cream cheese until creamy. Gradually mix in confectioners' sugar and salt until light and fluffy.
  7. Spread the cream cheese frosting evenly over the cooled cake and drizzle extra salted caramel sauce on top.
  8. Slice the cake into generous pieces and serve immediately.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 2000IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Use fresh grated carrots for the best moisture. Allow the cake to cool completely before frosting to avoid melting the frosting.

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