Carrot Cake with Salted Caramel Filling
Carrot Cake with Salted Caramel Filling
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups carrots, shredded and finely chopped
For the Assembly
- 3 cups white frosting, prepared or homemade
- 1/2 cup salted caramel, prepared or homemade
- as needed non-stick cooking spray
- as needed parchment paper
- as needed edible glitter spray, optional
Instructions
- 1
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with non-stick cooking spray and line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, salt, and baking soda until thoroughly combined.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the buttermilk, vegetable oil, large eggs, and vanilla extract until well combined.
⏱️ 3 min
- 4
Pour the wet ingredient mixture into the dry ingredient mixture. Whisk by hand until the batter is smooth and all ingredients are completely incorporated.
⏱️ 5 min
- 5
Fold the finely chopped shredded carrots into the batter using a spatula.
⏱️ 2 min
- 6
Divide the carrot cake batter evenly between the two prepared 9-inch round cake pans.
⏱️ 2 min
- 7
Bake for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean.
⏱️ 40 min•🌡️ 350
- 8
Remove the cake layers from the oven and let them cool in the pans for 10-15 minutes. Then, invert them onto a wire rack to cool completely. This passive cooling time is crucial before frosting.
⏱️ 45 min
- 9
Once the cake layers are completely cool, place one layer on a rotating cake stand. Spread a generous amount of white frosting evenly over the top of this layer using an offset spatula.
⏱️ 5 min
- 10
Pour the salted caramel over the frosted first layer and spread it out evenly.
⏱️ 2 min
- 11
Carefully place the second cooled cake layer on top of the caramel-frosted first layer.
⏱️ 1 min
- 12
Apply a thin layer of white frosting to the top and sides of the entire cake to create a 'crumb coat'. This seals in any loose crumbs.
⏱️ 5 min
- 13
Place the cake in the freezer for at least 15 minutes to allow the crumb coat to set.
⏱️ 15 min
- 14
Remove the cake from the freezer. Using a piping bag fitted with a star tip, pipe decorative white frosting patterns (such as rosettes or stars) all over the sides and top surface of the cake.
⏱️ 10 min
- 15
If desired, apply an edible glitter spray to the decorated cake for a finishing touch.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot Cake with Salted Caramel Filling
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups carrots, shredded and finely chopped
For the Assembly
- 3 cups white frosting, prepared or homemade
- 1/2 cup salted caramel, prepared or homemade
- as needed non-stick cooking spray
- as needed parchment paper
- as needed edible glitter spray, optional
Instructions
- 1
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with non-stick cooking spray and line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, salt, and baking soda until thoroughly combined.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the buttermilk, vegetable oil, large eggs, and vanilla extract until well combined.
⏱️ 3 min - 4
Pour the wet ingredient mixture into the dry ingredient mixture. Whisk by hand until the batter is smooth and all ingredients are completely incorporated.
⏱️ 5 min - 5
Fold the finely chopped shredded carrots into the batter using a spatula.
⏱️ 2 min - 6
Divide the carrot cake batter evenly between the two prepared 9-inch round cake pans.
⏱️ 2 min - 7
Bake for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean.
⏱️ 40 min•🌡️ 350 - 8
Remove the cake layers from the oven and let them cool in the pans for 10-15 minutes. Then, invert them onto a wire rack to cool completely. This passive cooling time is crucial before frosting.
⏱️ 45 min - 9
Once the cake layers are completely cool, place one layer on a rotating cake stand. Spread a generous amount of white frosting evenly over the top of this layer using an offset spatula.
⏱️ 5 min - 10
Pour the salted caramel over the frosted first layer and spread it out evenly.
⏱️ 2 min - 11
Carefully place the second cooled cake layer on top of the caramel-frosted first layer.
⏱️ 1 min - 12
Apply a thin layer of white frosting to the top and sides of the entire cake to create a 'crumb coat'. This seals in any loose crumbs.
⏱️ 5 min - 13
Place the cake in the freezer for at least 15 minutes to allow the crumb coat to set.
⏱️ 15 min - 14
Remove the cake from the freezer. Using a piping bag fitted with a star tip, pipe decorative white frosting patterns (such as rosettes or stars) all over the sides and top surface of the cake.
⏱️ 10 min - 15
If desired, apply an edible glitter spray to the decorated cake for a finishing touch.
⏱️ 1 min