Carrot Cake, Cream Cheese, Ginger Caramel Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9x13 pan) with parchment and lightly grease the parchment.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt. Set aside.

In a large bowl or stand mixer bowl, whisk the granulated sugar, brown sugar and oil until combined. Add the eggs one at a time, mixing well after each addition. Mix in the yogurt (or sour cream) and vanilla until smooth.

Fold the dry ingredients into the wet ingredients in two additions, mixing until just combined. Do not overmix.

Stir in the grated carrots, chopped toasted nuts and raisins (if using) until evenly distributed.

Divide batter between prepared pans and smooth the tops. Bake 25–30 minutes for 8-inch rounds (or 35–40 minutes for a 9x13) until a toothpick inserted into the center comes out with a few moist crumbs and the top springs back lightly.

Let cakes cool in pans for 10 minutes, then run a knife around edges and turn out onto a wire rack to cool completely before frosting (at least 1 hour). If using a single 9x13 pan, cool completely in pan.

In a large bowl or stand mixer fitted with the paddle, beat the softened cream cheese and butter on medium speed until smooth and homogenous, about 2 minutes.

Reduce speed to low and gradually add the confectioners' sugar, 1/2 cup at a time, scraping the bowl between additions. Once incorporated, increase speed to medium and beat until light and fluffy, about 1–2 minutes. Add the vanilla and salt, blend briefly, then taste and adjust sugar or salt if needed. Keep chilled until assembling if warm.

Have the warm cream ready and the butter cubed near the stove. In a medium heavy-bottomed saucepan, combine the granulated sugar and 2 tablespoons water and swirl (do not stir) to moisten the sugar. Cook over medium heat, watching carefully.

As the sugar melts and begins to color, gently swirl the pan occasionally (avoid stirring with a spoon which can cause crystallization). Once the sugar reaches a deep amber color (about 8–10 minutes from melting), immediately remove from heat.

Carefully add the cubed butter (mixture will bubble vigorously) and whisk until melted. Slowly pour in the warm heavy cream while whisking; the caramel will bubble strongly—keep whisking until smooth.

Return pan to low heat for 30 seconds to 1 minute to incorporate, then remove from heat and stir in the grated fresh ginger, salt and vanilla. Taste and adjust salt or ginger amount. Let cool slightly (to warm, not hot) before using; it will thicken as it cools. If it becomes too thick, warm gently and whisk to loosen.

If the cake layers domed while baking, level the tops with a serrated knife. Place the first cake layer on your serving plate or cake stand.

Spread about one-third of the cream cheese frosting evenly over the first layer. If desired, drizzle 2–3 tablespoons of warm (not hot) ginger caramel over the frosting and spread lightly to create a swirled layer—reserve remaining caramel for topping.

Place the second layer on top and frost the top and sides with the remaining cream cheese frosting, using an offset spatula to smooth. For a rustic look, leave some frosting swirls.

Drizzle additional warm ginger caramel over the top of the frosted cake, allowing some to run down the sides. Garnish with toasted nut halves and a sprinkle of grated fresh or candied ginger if desired.

Refrigerate the assembled cake for 30 minutes to set the frosting, then bring to room temperature 30–45 minutes before serving for best texture. Store leftovers covered in refrigerator up to 4 days; bring to room temp before serving.