Carrot Cake Recipe

Carrot Cake Directions

1. 1

   Prepare the Cake

   Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. 2

   Mix Dry Ingredients

   In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.

3. 3

   Combine Wet Ingredients

   In another bowl, mix together the oil, eggs, and vanilla extract until well combined.

4. 4

   Combine Mixtures

   Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated carrots and walnuts if using.

5. 5

   Bake

   Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. 6

   Cool

   Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

7. 7

   Prepare the Frosting

   In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.

8. 8

   Frost the Cake

   Once the cakes are completely cooled, spread a layer of frosting between the cakes and on the top and sides.

9. 9

   Make the Caramel Glaze

   In a saucepan over medium heat, melt the sugar until it turns a golden brown. Add the butter and heavy cream, stirring until smooth. Add salt.

10. 10

    Drizzle the Glaze

    Allow the caramel to cool slightly, then drizzle it over the frosted cake.