Carrot Cake with Cream Cheese Frosting & Caramel Sauce
"Brace yourselves. If you don’t have 30 minutes to whip this amazing dessert recipe together today, move along and don’t torture yourself because this Carrot Cake with Cream Cheese Frosting & Caramel Sauce is so delicious and decadent – you’re not going to be able to stop thinking about it until you make it. This carrot cake has it all going on. Fluffy, perfectly spiced cake with plenty of carrots that you can barely notice (I’m sure that’s a health win), smooth and balanced cream cheese frosting (that perfect hint of tart mixed in with your sweet), and the optional velvety, sticky caramel sauce topping and crunchy walnuts."
Notes– I used a fine mesh grater (zester) to grate the carrots and allow them to be very fine and imperceptible to any picky eaters. You can also add in crushed pineapple, coconut shreds, and/or raisins, but those are completely optional.
– Plus, caramel sundae topping and walnuts for optional garnish. I used Hershey’s topping, but Ghiradelli’s is also a favourite. I kept the pineapple juice optional because I love that added complexity and sweetness that it brings to the out-of-this-world frosting, but feel free to leave it out if you don’t already have it on hand or don’t particularly like the taste.
Serves10
Preparation Time20 min
Cooking Time35 min
Ingredients
- 1 cup oil
- 1 cup white sugar
- 1 cup brown sugar
- 6 eggs
- 1 tablespoon vanilla
- 3 cup flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg, optional
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Preheat oven to 350.
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Prepare a cake dish by either oiling & flouring or lining with parchment paper. Set aside.
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In a large bowl, blend the oil and sugars until light and fluffy, about 2 minutes. Add in the eggs one at a time, as well as the vanilla. Set aside.
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In a separate small bowl, stir together the dry ingredients. Add slowly to the oil-sugar mixture, alternating with handfuls of the carrots.
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Scrap the batter out of the bowl into the prepared cake pan and bake 35-45 minutes, but start testing around the 30 minute mark in case your oven runs hot. Test by inserting a cake tester or wooden toothpick into the center to check for uncooked batter.
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Cool on a baking rack for two minutes before removing from the pan, to prevent breaking the cake.