This super moist cake has a combination of flavors that compliment each other perfectly.
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WRITTEN RECIPE BELOW ⬇️
Carrot Cake & Caramel Cream Cheese Frosting
Makes 12-14 servings
Prep Time: 40 minutes
Cooking Time: 20 minutes
INGREDIENTS
- 2 lbs carrots
- 4 large eggs (room temp)
- 2 1/2 cups all purpose flour
(plus more for pans)
- 3/4 cup dark brown sugar (packed)
- 3/4 cup granulated sugar
- 1/2 cup butter
(melted/unsalted/1 stick/plus more for pans)
- 1/2 cup vegetable oil
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/4 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
Caramel Cream Cheese Frosting
- 2 lbs confectioners sugar
(powdered sugar/32 oz)
- 16oz Cream Cheese (2 blocks/room temp)
- 1 cup dark brown sugar (packed)
- 1/2 cup heavy whipping cream
- 1/4 cup butter (1/2 stick/unsalted)
- 1 tsp pure vanilla extract
- pinch of salt
DIRECTIONS
1.) Start by peeling all of the carrots. Take a few of the larger ones and begin grating them on the small side of the grater.
Stop when you have 3 cups of grated carrots - lightly packed and leveled.
Place them into a bowl and cover tightly with plastic wrap until ready to use.
2.) Take the remaining carrots and chop them down around the same size. Place them into a pot and add in just enough water to cover them completely. Place the pot on the stove over high heat and bring them to a boil.
Turn the heat down slightly and allow them to continue cooking for about 15 minutes, or until fork tender.
3.) Drain the water off the cooked carrots and place them into a blender - blend until smooth. You should have enough to measure out 1 1/4 cups of the purée.
Put the purée into an airtight container and set it aside to come to room temperature.
4.) In the meantime, begin making the caramel sauce for the frosting.
Put the brown sugar, butter, heavy cream, and pinch of salt into a pot over medium high heat. Being whisking everything together until the butter melts. Allow it to come to a boil, then turn the heat down to about a medium heat, and continue cooking for 10 minutes - stirring occasionally.
NOTE: The sauce should be at a slow boil. Keep an eye on it to keep it from burning.
5.) After 10 minutes, turn the heat off. Whisk in the vanilla and pour it into a heat safe container. Set it aside to cool completely.
6.) Once everything comes to room temperature, preheat the oven to 350 degrees.
Cut some parchment paper to fit inside the bottom of three 9 inch round pans. You can even use a 9x13in. baking dish (the cooking time will be longer than the round pans).
7.) Take some butter (about 1 tsp in each) and rub it evenly around the pans. I like to use paper towels to help rub it around the pans.
Take the parchment paper and place it in the bottom of the pans. Smooth it out being sure to release any air bubbles underneath the parchment.
Add a couple of tablespoons of flour into the pans and shake it around until the pans are coated, then discard the excess flour from the pans. Set them aside.
8.) In a bowl, add in the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and ground cloves. Whisk together well and set it aside.
9.) To a larger bowl, add in the melted (cooled) butter, vegetable oil, brown sugar, and granulated sugar.
Whisk together for 2 minutes.
10.) Whisk in 1 egg at a time - allowing each one to get fully incorporated before adding in the next. Whisk for another minute.
11.) Then add in the vanilla and carrot purée. Whisk until everything is combined.
12.) Add in half of the flour mixture and fold it in using a spatula. Then start folding in the other half. Before its fully incorporated, add in the grated carrots and mix it all together until everything is well combined. Do Not over mix the batter.
13.) Pour an equal amount of the batter into each of the baking pans. You can just eyeball it or use a scale.
Smooth the tops and gently tap the pans on the counter to release any air.
Place them into the oven and bake for 18-20 minutes. Times may vary - check to see if they’re done by sticking a toothpick into the center if you aren’t sure.
14.) Allow the cakes to come to room temp then place them into the freezer to firm slightly before frosting.
15.) For the frosting:
Remove 1/3 cup of the caramel sauce and set it aside.
Add the cream cheese to a large bowl. Using a handheld mixer, whip it until its smooth. Add in the remaining caramel and mix until it’s well combined.
With the mixer on low, slowly begin adding in the powdered sugar until all of it has been combined. Stop and scrap down the sides of the bowl as needed. Turn the mixer up to medium high speed and continue mixing the frosting for 5 minutes.
16.) You can then frost the cake as desired - using the extra 1/3 cup of caramel sauce for decoration or to drizzle over each slice when served.