Description
This Carrot Cake with Salted Caramel-Cream Cheese Frosting is a moist, flavorful treat combining warm spices, shredded carrots, and crunchy pecans with a rich cream cheese frosting enhanced by indulgent salted caramel sauce. Perfect for special occasions or any time you crave a classic dessert with a luscious twist.
Ingredients
Scale
Cake
- 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
Frosting
- 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
Topping
- 1/3 cup salted caramel sauce
- 1/2 teaspoon coarse sea salt
Instructions
- Prepare the pans: Heat your oven to 350°F (325°F if using dark or nonstick pans). Grease the bottoms and sides of four 8-inch round cake pans with shortening to prevent sticking.
- Make the cake batter: In a large bowl, use an electric mixer on medium speed to beat together the cake mix, milk, melted butter, eggs, ground cinnamon, and ground nutmeg for about 2 minutes. Stir in the shredded carrots and chopped pecans until evenly combined.
- Bake the cakes: Evenly divide the batter among the prepared cake pans, about 1 1/4 cups each. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool for 10 minutes in the pans, then remove them onto cooling racks and allow them to cool completely, about 1 hour.
- Prepare the frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium-high speed until smooth and creamy. Add the 1/4 cup salted caramel sauce and vanilla extract; mix well. Gradually beat in the powdered sugar, about 1 cup at a time, on low speed until the frosting is smooth and spreadable.
- Assemble the cake: Using about 2/3 cup of frosting, spread an even layer between the cake layers. Apply a thin crumb coat around the sides—this layer should cover the sides but still allow the cake to show through. Spread the remaining frosting on top of the cake evenly. Refrigerate the assembled cake uncovered for at least 2 hours to set.
- Add final touches: Just before serving, carefully pour and spread the remaining 1/3 cup salted caramel sauce over the top of the cake, letting it drip down the sides for a beautiful effect. Sprinkle the top with coarse sea salt. Cover any leftover cake and refrigerate.
Notes
- Ensure the cake layers are completely cooled before frosting to prevent melting and sliding.
- For easier caramel sauce spreading, warm the sauce slightly if it’s too thick or cold.
- You can toast the pecans lightly for extra crunch and flavor before adding them to the batter.
- This cake tastes best when refrigerated due to the cream cheese frosting and salted caramel.
- Use full-fat cream cheese and butter for the best texture and flavor in the frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot cake, salted caramel, cream cheese frosting, moist cake, dessert, pecans, cinnamon, nutmeg
