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Anya’s 30-Minute Salted Caramel Carrot Cake Joy

Salted Caramel Carrot Cake
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Enjoy a wonderfully spiced carrot cake topped with a rich, perfectly balanced salted caramel frosting. Anya created this recipe, bringing together warmth and sweet indulgence for your table.

Ingredients

  • All-Purpose Flour: 2 cups
  • Granulated Sugar: 1 3/4 cups
  • Baking Soda: 2 teaspoons
  • Ground Cinnamon: 2 teaspoons
  • Ground Nutmeg: 1 teaspoon
  • Ground Ginger: 1/2 teaspoon
  • Salt: 1 teaspoon
  • Vegetable Oil: 1 cup
  • Eggs: 4 large
  • Carrots, grated: 3 cups
  • Walnuts or Pecans, chopped (optional): 1 cup
  • Cream Cheese, softened: 8 ounces
  • Unsalted Butter, softened: 1/2 cup
  • Powdered Sugar: 4 cups
  • Vanilla Extract: 1 teaspoon
  • Salted Caramel Sauce (store-bought or homemade): 1/2 cup
  • Flaky Sea Salt (for garnish): a pinch

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. Add the vegetable oil and eggs to the dry ingredients. Mix until just combined. Do not overmix.
  4. Fold in the grated carrots and chopped nuts, if using.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the frosting: Beat the softened cream cheese and butter together until smooth and creamy.
  8. Gradually add the powdered sugar, beating until light and fluffy. Mix in the vanilla extract.
  9. Add half of the salted caramel sauce to the frosting and beat until incorporated.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer.
  11. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
  12. Drizzle the remaining salted caramel sauce over the top of the cake. Sprinkle with a pinch of flaky sea salt.
  13. Let the cake set slightly before slicing and serving.

Notes

  • Anya suggests using freshly grated carrots for the best texture.
  • If you like a tangier frosting, add a splash of lemon juice to the cream cheese mixture.
  • This cake freezes well before frosting. Wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://savorsensations.com/salted-caramel-carrot-cake-recipe/