Vanilla Bean Iced Carrot Cake Recipe

Prepare and Preheat

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

Dry Ingredients

In a large bowl whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt until evenly combined.

Wet Ingredients

In a separate bowl whisk the eggs until blended, then add the vegetable oil, buttermilk, and vanilla bean paste. Whisk until smooth.

Combine Batter

Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the grated carrots, toasted nuts, and raisins (if using) until evenly distributed. Do not overmix.

Bake

Pour batter into the prepared pan and smooth the top. Bake in the preheated oven for 30–35 minutes for a 9x13 pan (or 22–28 minutes for 8-inch rounds), until a toothpick inserted into the center comes out with a few moist crumbs. Rotate halfway through baking for even coloring.

Cool

Allow the cake to cool in the pan on a wire rack for 15 minutes. Run a knife around edges and invert onto the rack, remove parchment, then turn right-side up and cool completely (about 1 hour) before frosting.

Beat Base

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

Add Flavor and Sugar

Scrape in the vanilla bean paste or seeds and add the salt. With the mixer on low, gradually add the sifted confectioners' sugar until incorporated, then increase speed to medium-high and beat until light and fluffy, about 1–2 minutes. If the frosting is too thick, add the heavy cream 1 tablespoon at a time until spreadable.

Chill (optional)

If the frosting seems soft, chill in the refrigerator for 10–15 minutes to firm slightly before spreading on the cooled cake.

Make Caramel

In a medium heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir just to moisten the sugar, then stop stirring. Bring to a boil and let cook undisturbed until the sugar melts and turns a deep amber color (watch carefully to avoid burning), about 6–9 minutes.

Finish Sauce

Remove from heat and carefully whisk in the butter until melted. Slowly pour in the warm heavy cream while whisking (mixture will bubble vigorously). Stir in sea salt and vanilla extract. Let the caramel cool to warm (about 10 minutes) before using; it will thicken as it cools.

Make Whipped Cream

Chill a mixing bowl and whisk or beaters for 5–10 minutes. Pour the heavy whipping cream into the bowl, add the confectioners' sugar and vanilla extract, and whip to soft peaks (about 2–3 minutes). Do not overbeat.

Frost Cake

Place the cooled carrot cake on a serving platter. Using an offset spatula, spread an even layer of vanilla bean icing over the top (and sides if using layer pans).

Drizzle Caramel

Using a spoon, drizzle the warm-but-not-hot caramel sauce over the frosted cake in a decorative pattern. Reserve a little caramel for individual servings if desired.

Add Whipped Cream & Garnish

Pipe or dollop the whipped cream at intervals on top of the cake or serve alongside slices. Sprinkle toasted nut pieces and optional extra grated carrot over the top for texture and presentation.

Serve

Slice with a sharp knife (wipe between cuts for clean slices). Serve each slice with an extra drizzle of caramel and a dollop of whipped cream. Store leftover cake covered in the refrigerator for up to 3–4 days; keep caramel refrigerated and gently warm before serving.