Salted 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
