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Ingredients
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Dry Ingredients
Wet Ingredients
Caramel Sauce (optional)
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, granulated sugar, and brown sugar until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, fold in the chopped walnuts.
- 5
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Caramel Sauce (optional)
- 7
Make the Caramel Sauce
In a medium saucepan over medium heat, melt the granulated sugar until it turns golden amber, stirring occasionally. Once melted, add the butter and stir until combined. Slowly pour in the heavy cream and stir until smooth. Remove from heat and let cool slightly.
Assembling the Cake
- 8
Layer the Cakes
Once the cakes are completely cool, place one layer on a serving plate. If desired, drizzle with caramel sauce.
- 9
Frost the Cake
Top with your favorite cream cheese frosting or enjoy as is. Place the second layer on top, and drizzle with additional caramel sauce if desired.
- 10
Serve
Slice the cake and serve. Enjoy the rich flavors of the carrot cake paired with sweet caramel and spices!
