Layered Caramel Carrot Cake
This Caramel Carrot Layer Cake is a moist, three-layer cake filled with finely grated carrots, cinnamon and layered with cream cheese frosting and homemade salted caramel. It’s finished with a thick caramel topping and simple swipes along the sides for an elegant look. Perfect for spring gatherings, Easter, or any time you want a showstopping dessert.
Servings: 14 slices
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 tbsp corn starch
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1 ½ cups vegetable oil
- 1 ¼ cups light brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 4 eggs room temperature
- 2 cups fresh finely grated carrots
For the caramel sauce:
- 1 ½ cups granulated sugar
- ¾ cup heavy cream
- 8 tbsp unsalted butter room temperature
- ¾ tsp kosher salt
For the frosting:
- 1 ½ cups unsalted butter room termperature
- 12 oz full-fat cream cheese room temperature
- 3 tsp vanilla extract
- 6-7 cups powdered sugar sifted
- 2-4 tbsp heavy cream room temperature
Instructions
For the cake:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon. In a separate bowl, whisk the oil, brown sugar, granulated sugar, vanilla, and eggs until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the grated carrots.
- Divide the batter evenly among the three prepared cake pans. Bake for 26-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
For the caramel sauce:
- In a dry, heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or heatproof spatula. The sugar will begin to clump and then melt into a deep amber-colored liquid.
- Once the sugar has fully melted, carefully add the butter, stirring constantly. The mixture will bubble up—this is normal. Slowly pour in the heavy cream while stirring, then add the salt. Stir until smooth and fully combined. Remove from heat and let cool slightly before using.
For the frosting:
- In a large mixing bowl, beat the butter until smooth and creamy. Add the cream cheese and continue beating until fully incorporated. Mix in the vanilla extract. Gradually add the powdered sugar, one cup at a time, mixing on low speed at first, then increasing to medium-high until smooth and fluffy. Add heavy cream to reach desired consistency.
For assembly:
- If necessary, trim the tops of your cakes to be flat and place the first cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting over the top, leaving a higher border around the edges. Then drizzle caramel sauce over the frosting, being sure not to go all the way to the edges. Repeat with the second cake layer, adding frosting and caramel before placing the final cake layer on top.
- Frost the entire cake with the remaining cream cheese frosting, smoothing the sides and top as desired. Refrigerate for 15-20 minutes to set. Pour a generous layer of caramel on top, allowing some to drip naturally down the sides if you're like. For a swirled effect, use a spatula to lightly blend the caramel into the frosting on the sides of the cake.