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Salted Caramel Carrot Cake

Salted Caramel Carrot Cake That Will Wow Your Taste Buds

This Salted Caramel Carrot Cake offers a delightful balance of indulgence and ease, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Yellow Cake Mix Use a high-quality brand for best results.
  • 3 large Eggs Fresh eggs are recommended for a lighter texture.
  • 1/2 cup Vegetable or Canola Oil Can substitute with melted coconut oil.
  • 1 cup Water Necessary for mixing.
  • 1 teaspoon Vanilla Extract Avoid imitation for a better taste.
  • 2 teaspoons Cinnamon, Ground Freshly ground is preferable.
  • 1/2 teaspoon Ground Cloves Freshly ground is preferable.
  • 1/2 teaspoon Ground Nutmeg Freshly ground is preferable.
  • 2 cups Grated Carrots Grate your own from fresh carrots for best texture.
For the Filling
  • 1 cup Prepared Salted Caramel Sauce Can be homemade or store-bought.
For the Frosting
  • 8 oz Cream Cheese Frosting Store-bought is acceptable.
  • 1/2 cup Unsalted Butter Used in homemade cream cheese frosting.
  • 2 cups Confectioners’ Sugar Sifted to avoid lumps.
  • 1 pinch Salt Taste to adjust as needed.
For Drizzling
  • 1/2 cup Extra Salted Caramel for Drizzling Adds an extra layer of flavor.

Equipment

  • 9x13 inch baking pan
  • electric mixer
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it lightly.
  2. In a large mixing bowl, combine the yellow cake mix, large eggs, vegetable oil, water, and vanilla extract. Add the ground spices and mix for about 2 minutes.
  3. Gently fold in the grated carrots using a spatula, ensuring they are evenly distributed throughout the batter.
  4. Pour the batter into the prepared baking pan and bake for 28-31 minutes until a toothpick inserted comes out clean.
  5. Once baked, cool the cake in the pan for about 10 minutes, then poke holes and pour the salted caramel sauce over the cake.
  6. In a clean mixing bowl, beat together cream cheese, unsalted butter, confectioners’ sugar, vanilla extract, and salt until fluffy and smooth, about 3-5 minutes.
  7. Once the cake has completely cooled, spread the cream cheese frosting generously over the top.
  8. Drizzle additional salted caramel sauce over the frosted cake for the finishing touch.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. Allow to cool completely before adding frosting to prevent melting.

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