Salted Caramel Carrot Dream Cake Recipe
Introduction
This Salted Caramel Carrot Dream Cake offers a delightful twist on classic carrot cake with the addition of rich salted caramel sauce. Moist, spiced, and layered with sweet and salty flavors, it’s a crowd-pleaser perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 1 cup granulated sugar (for salted caramel sauce)
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Step 3: In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, walnuts, and raisins if using.
- Step 5: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Step 6: While the cakes are cooling, prepare the salted caramel sauce. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Remove from heat and carefully whisk in the butter until melted. Slowly add the heavy cream while whisking until smooth. Stir in the sea salt and let cool slightly.
- Step 7: Once the cakes are completely cool, place one layer on a serving plate. Drizzle with a generous amount of salted caramel sauce. Top with the second layer and drizzle more salted caramel sauce over the top.
Tips & Variations
- For a nut-free version, omit the walnuts or replace with toasted coconut flakes.
- Use freshly grated carrots for the best texture and flavor.
- Allow the salted caramel sauce to cool slightly before drizzling to prevent it from running off the cake.
- Add a touch of cream cheese frosting beneath the caramel for extra richness.
- Swap raisins for dried cranberries or chopped dates for a different fruity note.
Storage
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor. The salted caramel sauce can be stored separately in an airtight container in the refrigerator for up to one week; gently warm before using.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. Be sure to check the blend’s instructions for best results.
Is it possible to prepare the salted caramel sauce ahead of time?
Absolutely. You can make the salted caramel sauce a day in advance and keep it refrigerated. Warm it gently over low heat before drizzling on the cake.
PrintSalted Caramel Carrot Dream Cake Recipe
This Salted Caramel Carrot Dream Cake combines the moist texture of a classic carrot cake with a rich and luscious salted caramel sauce. Featuring grated carrots, crushed pineapple, nuts, and raisins baked into a spiced cake, it’s finished with a homemade salted caramel drizzle, making it a uniquely delicious dessert perfect for special occasions or an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Salted Caramel Sauce Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.
- Combine wet ingredients: In a separate bowl, beat granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for flavor.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing. Gently fold in the grated carrots, crushed pineapple, and if desired, chopped walnuts and raisins for added texture and sweetness.
- Bake the cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare salted caramel sauce: While the cakes cool, make the salted caramel sauce by melting granulated sugar in a medium saucepan over medium heat. Stir constantly until the sugar turns a deep amber color. Remove from heat and carefully whisk in unsalted butter until melted. Slowly add heavy cream while whisking to create a smooth sauce. Stir in sea salt and let the sauce cool slightly.
- Assemble the cake: Once the cake layers are completely cool, place one cake layer on a serving plate and drizzle generously with salted caramel sauce. Top with the second cake layer and drizzle more caramel sauce over the top to finish.
Notes
- For a nut-free version, omit walnuts.
- Ensure the cake layers are completely cooled before adding caramel sauce to prevent melting.
- Crushed pineapple adds moisture and a hint of sweetness, but make sure it’s well drained to avoid sogginess.
- Store leftover cake covered in the refrigerator; bring to room temperature before serving for best flavor.
- Use fresh grated carrots for the best texture and flavor.
Keywords: carrot cake, salted caramel, dessert, cake recipe, caramel sauce, holiday baking, spiced cake, pineapple cake
