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Salted Caramel Carrot Cake

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A delicious twist on classic carrot cake, enhanced with a rich salted caramel drizzle and fluffy cream cheese frosting.

Ingredients

Scale
  • One 15.25-ounce box of yellow cake mix
  • 4 large eggs
  • 1/2 cup vegetable or canola oil
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 cups grated carrots
  • One 10-ounce jar of prepared salted caramel sauce
  • One 14-ounce tub of prepared fluffy cream cheese frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1/2 teaspoon salt (or to taste)
  • 2 to 4 tablespoons salted caramel sauce, for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, water, vanilla, cinnamon, ground cloves, and nutmeg. Whisk until smooth.
  3. Fold in the grated carrots with a spatula.
  4. Grease and flour two round cake pans.
  5. Evenly distribute the batter between the prepared cake pans.
  6. Place the pans in the preheated oven and bake for 25-30 minutes.
  7. Once baked, let them cool in the pans for about 10 minutes before transferring to a cooling rack.
  8. While the cakes cool, beat together the softened cream cheese and unsalted butter until creamy.
  9. Gradually add in the confectioners’ sugar until smooth, then stir in the vanilla and salt.
  10. Once cooled, layer one cake on your serving plate, drizzle with salted caramel, and frost.
  11. Carefully place the second cake layer on top, frost the top and sides.
  12. Finally, drizzle some salted caramel sauce over the top.

Notes

For better flavor, serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/salted-caramel-carrot-cake/

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