Description
A delightful dessert that combines rich flavors and moist textures with sweet carrots, warm spices, and a luscious salted caramel drizzle.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup drained crushed pineapple
- 1 cup chopped walnuts or pecans (optional)
- 1 cup softened cream cheese
- 1/2 cup softened unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.
- Whisk together the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Mix the wet ingredients in a separate bowl: vegetable oil and eggs, then stir in grated carrots and crushed pineapple.
- Incorporate the wet ingredients into the dry ingredients, mixing gently until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract until fluffy.
- Assemble the cake by placing one layer on a serving plate, frosting it, and drizzling with salted caramel before adding the second layer and frosting the top and sides.
- Slice and serve at room temperature, optionally pairing with ice cream or whipped cream.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Unfrosted cakes can be frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg