Carrot Cake Recipe
Sweet, slightly spiced carrot cake with cream cheese icing, salted caramel sauce & whipped cream.
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Ingredients
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Cake
Cream Cheese Icing
Salted Caramel Sauce
Whipped Cream
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated carrots and nuts.
- 5
Bake the Cakes
Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- 6
Cool the Cakes
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Icing Preparation
- 7
Make Cream Cheese Icing
In a bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Caramel Sauce Preparation
- 8
Prepare Salted Caramel Sauce
In a saucepan over medium heat, melt sugar until it turns golden brown. Add butter and stir until melted. Slowly add heavy cream while stirring. Finally, add sea salt.
Whipped Cream Preparation
- 9
Make Whipped Cream
In a bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembly
- 10
Assemble the Cake
Place one cake layer on a serving plate, spread cream cheese icing on top, then place the second layer on top. Ice the top and sides of the cake.
- 11
Add Caramel and Whipped Cream
Drizzle the salted caramel sauce over the iced cake and dollop whipped cream on top for garnish.
