Name: Carrot Cake with Salted Caramel-Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix; 1/2 cup milk; 1/2 cup butter, melted; 3 large eggs; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 2 cups coarsely shredded peeled carrots (3 medium carrots); 1/2 cup chopped pecans; 12 oz (1 1/2 packages) cream cheese, softened; 3/4 cup butter, softened; 1/4 cup salted caramel sauce; 1 1/2 teaspoons vanilla extract; 2 cups powdered sugar; 1/3 cup salted caramel sauce; 1/2 teaspoon coarse sea salt

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

1/2 cup milk

1/2 cup butter, melted

3 large eggs

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

2 cups coarsely shredded peeled carrots (about 3 medium)

1/2 cup chopped pecans

12 oz (1 1/2 packages) cream cheese, softened

3/4 cup butter, softened

1/4 cup salted caramel sauce

1 1/2 teaspoons vanilla

2 cups powdered sugar

1/3 cup salted caramel sauce (for topping)

1/2 teaspoon coarse sea salt

Instructions

Step 1: Preheat your oven to 350°F (325°F for dark or nonstick pans). Grease the bottoms and sides of four 8-inch round cake pans with shortening.

Step 2: In a large bowl, beat the cake mix, milk, melted butter, eggs, cinnamon, and nutmeg on medium speed with an electric mixer for 2 minutes. Stir in the shredded carrots and chopped pecans until evenly combined.

Step 3: Divide the batter evenly among the prepared pans, about 1 1/4 cups each. Spread evenly.

Step 4: Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then remove them to a wire rack to cool completely, about 1 hour.

Step 5: While the cakes cool, prepare the frosting. Beat the softened cream cheese and softened butter on medium-high speed until smooth. Add 1/4 cup salted caramel sauce and vanilla, beating until combined. On low speed, gradually add powdered sugar, about 1 cup at a time, until the frosting is smooth and creamy.

Step 6: Assemble the cake by frosting using about 2/3 cup of frosting between the layers. Apply a thin crumb coat of frosting to the sides, allowing some of the cake to show through. Spread the remaining frosting evenly on top.

Step 7: Refrigerate the cake uncovered for at least 2 hours to set the frosting.

Step 8: When ready to serve, pour and spread 1/3 cup salted caramel sauce over the top of the cake, letting some drip down the sides. Sprinkle the coarse sea salt on top for a perfect finishing touch.

Tips & Variations

For extra texture, toast the pecans lightly before adding them to the batter.

You can substitute walnuts for pecans if preferred.

If you don’t have salted caramel sauce, mix caramel sauce with a pinch of sea salt for a quick homemade version.

To make smaller cakes, use three 6-inch pans and adjust baking time accordingly.

FAQs

Can I make this carrot cake from scratch instead of using a cake mix?

Yes, you can use your favorite homemade carrot cake recipe. Just be sure to keep the same amount of shredded carrots and adjust baking times as necessary. The salted caramel-cream cheese frosting pairs wonderfully with any carrot cake base.

How do I prevent the frosting from melting?

Keep the cake refrigerated until serving to maintain the frosting’s texture. If your kitchen is warm, avoid leaving the cake out for extended periods to prevent the frosting from softening or melting.