Salted Caramel Carrot Cake
Salted Caramel Carrot Cake
Ingredients
For the Carrot Cake Layers
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups carrots, finely grated
For the Salted Caramel
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened, cut into pieces
- 1/2 cup heavy cream, warmed
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
For the Cream Cheese Icing
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream, as needed, for consistency
For Assembly and Decoration
- 1 cup pecans, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper circles.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl of a stand mixer fitted with the whisk attachment, combine the granulated sugar, dark brown sugar, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Whisk on medium speed until well combined and slightly lightened, about 2-3 minutes.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cardamom.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
⏱️ 2 min
- 5
Gently fold in the finely grated carrots by hand using a rubber spatula until evenly distributed.
⏱️ 2 min
- 6
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min•🌡️ 350
- 7
While the cakes are baking, prepare the salted caramel. In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring occasionally, until it turns into a golden-brown liquid caramel. Be careful not to burn it.
⏱️ 8 min
- 8
Remove the pan from the heat. Carefully whisk in the softened butter, piece by piece, until fully incorporated. The mixture will bubble vigorously. Next, slowly pour in the warmed heavy cream while continuously whisking until smooth. (If lumps form, return to low heat and whisk until smooth, or strain through a sieve).
⏱️ 5 min
- 9
Stir in the fine sea salt and 1 teaspoon of vanilla extract. Pour the salted caramel into a heatproof jar or bowl and let it cool completely to thicken. It will thicken significantly as it cools.
⏱️ 2 min
- 10
Prepare the cream cheese icing. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened butter on medium speed until light and fluffy, about 3-4 minutes.
⏱️ 4 min
- 11
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed. Add 2 teaspoons of vanilla extract and beat until smooth. If the icing is too thick, add heavy cream 1 tablespoon at a time until desired consistency is reached.
⏱️ 5 min
- 12
To assemble the cake: Place one cooled cake layer on a cake stand or serving plate. Spread about 1 cup of cream cheese icing evenly over the top. Pipe a border of cream cheese icing around the edge of the layer using a piping bag or spoon.
⏱️ 5 min
- 13
Pour about 1/4 cup of the cooled salted caramel into the center of the piped border and gently spread it out. Place the second cake layer on top and repeat the icing, piping, and caramel steps.
⏱️ 4 min
- 14
Place the third cake layer on top. Apply a thin crumb coat of cream cheese icing over the entire cake, smoothing it with an offset spatula. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
⏱️ 20 min
- 15
Once chilled, apply the remaining cream cheese icing to the top and sides of the cake, smoothing it with an offset spatula for a clean finish.
⏱️ 5 min
- 16
Pour additional salted caramel onto the top of the frosted cake and spread it in a spiral pattern or allow it to drip down the sides. Gently press the chopped pecans onto the sides of the cake, adhering them to the cream cheese icing.
⏱️ 5 min
- 17
Serve immediately or refrigerate until ready to serve. Let the cake come to room temperature for about 30 minutes before serving for the best flavor and texture.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Carrot Cake
Ingredients
For the Carrot Cake Layers
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups carrots, finely grated
For the Salted Caramel
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened, cut into pieces
- 1/2 cup heavy cream, warmed
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
For the Cream Cheese Icing
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream, as needed, for consistency
For Assembly and Decoration
- 1 cup pecans, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper circles.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl of a stand mixer fitted with the whisk attachment, combine the granulated sugar, dark brown sugar, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Whisk on medium speed until well combined and slightly lightened, about 2-3 minutes.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cardamom.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
⏱️ 2 min - 5
Gently fold in the finely grated carrots by hand using a rubber spatula until evenly distributed.
⏱️ 2 min - 6
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min•🌡️ 350 - 7
While the cakes are baking, prepare the salted caramel. In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring occasionally, until it turns into a golden-brown liquid caramel. Be careful not to burn it.
⏱️ 8 min - 8
Remove the pan from the heat. Carefully whisk in the softened butter, piece by piece, until fully incorporated. The mixture will bubble vigorously. Next, slowly pour in the warmed heavy cream while continuously whisking until smooth. (If lumps form, return to low heat and whisk until smooth, or strain through a sieve).
⏱️ 5 min - 9
Stir in the fine sea salt and 1 teaspoon of vanilla extract. Pour the salted caramel into a heatproof jar or bowl and let it cool completely to thicken. It will thicken significantly as it cools.
⏱️ 2 min - 10
Prepare the cream cheese icing. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened butter on medium speed until light and fluffy, about 3-4 minutes.
⏱️ 4 min - 11
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed. Add 2 teaspoons of vanilla extract and beat until smooth. If the icing is too thick, add heavy cream 1 tablespoon at a time until desired consistency is reached.
⏱️ 5 min - 12
To assemble the cake: Place one cooled cake layer on a cake stand or serving plate. Spread about 1 cup of cream cheese icing evenly over the top. Pipe a border of cream cheese icing around the edge of the layer using a piping bag or spoon.
⏱️ 5 min - 13
Pour about 1/4 cup of the cooled salted caramel into the center of the piped border and gently spread it out. Place the second cake layer on top and repeat the icing, piping, and caramel steps.
⏱️ 4 min - 14
Place the third cake layer on top. Apply a thin crumb coat of cream cheese icing over the entire cake, smoothing it with an offset spatula. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
⏱️ 20 min - 15
Once chilled, apply the remaining cream cheese icing to the top and sides of the cake, smoothing it with an offset spatula for a clean finish.
⏱️ 5 min - 16
Pour additional salted caramel onto the top of the frosted cake and spread it in a spiral pattern or allow it to drip down the sides. Gently press the chopped pecans onto the sides of the cake, adhering them to the cream cheese icing.
⏱️ 5 min - 17
Serve immediately or refrigerate until ready to serve. Let the cake come to room temperature for about 30 minutes before serving for the best flavor and texture.
⏱️ 30 min