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The Ultimate Sweet & Salty Caramel Carrot Cake Recipe

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4.3 from 24 reviews

This Ultimate Sweet & Salty Caramel Carrot Cake is a moist, flavorful carrot cake layered with a rich homemade caramel frosting and topped with crunchy pecans. The cake combines warm spices, fresh grated carrots, and pineapple for added moisture. A luscious caramel sauce made from dark brown sugar and butter is intertwined in the frosting and drizzled on top for an irresistible sweet and salty contrast that makes this carrot cake truly special.

  • Total Time: 1 hour
  • Yield: Three 8-inch cake layers, serves 12-16

Ingredients

Cake Ingredients

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt to taste
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 cup avocado oil
  • 2 tsp vanilla extract
  • 4 large eggs and 1 yolk
  • 2 cups finely grated fresh carrots
  • 1 cup crushed pineapple, partially drained
  • 1 cup chopped pecans (optional)

Caramel Sauce Ingredients

  • 1 cup dark brown sugar
  • 4 tbsp unsalted butter, softened to room temperature
  • 1/2 cup Half and Half
  • Tiniest pinch of flaky sea salt (double recipe for extra drizzle)

Frosting Ingredients

  • 4 sticks unsalted butter, room temperature
  • 1 can sweetened condensed milk
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 cup caramel (storebought or homemade)
  • 1 cup chopped pecans for topping (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Grease three 8-inch round cake pans thoroughly to prevent sticking and ensure easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice until evenly combined, creating the spiced flour base for the cake.
  3. Combine Sugars and Wet Ingredients: In a large bowl, whisk granulated sugar, brown sugar, avocado oil, and vanilla extract until the mixture is smooth and well combined, forming the wet base.
  4. Add Eggs: Incorporate the eggs one at a time into the wet mixture, whisking thoroughly after each addition to ensure a smooth batter with incorporated air.
  5. Blend Wet and Dry Mixtures: Gently add the combined dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
  6. Fold in Carrots, Pineapple, and Pecans: Carefully fold in the grated carrots, crushed pineapple (partially drained), and chopped pecans if using, ensuring even distribution throughout the batter which will become more pourable.
  7. Divide and Bake: Evenly divide the batter among the three prepared 8-inch pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Cake Layers: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Make the Caramel: In a medium saucepan, combine dark brown sugar, softened butter, and Half and Half. Bring to a simmer over medium heat, then reduce to low and cook for about 8 minutes until the sauce thickens and darkens slightly. Remove from heat and stir in flaky sea salt. Set aside to cool.
  10. Prepare the Frosting: Beat softened butter in a large bowl until light and fluffy. Add sweetened condensed milk, ground cinnamon, and vanilla extract, beating until well combined. Scrape down the bowl as needed. Gradually beat in half of the cooled caramel, continuing until the frosting is smooth and spreadable. Optionally fold in extra chopped pecans for texture.
  11. Assemble the Cake: Place one cooled cake layer on a cake stand or serving plate. Spread a generous layer of frosting on top and slowly swirl some caramel sauce. Repeat with the second layer and then add the third cake layer.
  12. Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to trap crumbs. Refrigerate or freeze the cake for 10-15 minutes to set this crumb coat.
  13. Final Frosting Layer: Frost the entire cake with a smooth, even final layer of frosting. Drizzle remaining caramel sauce over the top and sprinkle with chopped pecans as a decorative garnish.
  14. Serve: Let the cake sit briefly to allow flavors to meld, then slice and serve to enjoy the rich sweet & salty flavors.

Notes

  • Double the caramel sauce recipe if you want extra drizzle on the cake.
  • Partially draining the crushed pineapple helps prevent the batter from becoming too wet.
  • Allow the cake layers to cool completely before frosting to avoid melting the butter in the frosting.
  • Use room temperature ingredients, especially butter and eggs, for better mixing and texture.
  • Chopped pecans are optional but add lovely crunch and nutty flavor.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/the-ultimate-sweet-and-salty-caramel-carrot-cake-recipe/