Saturday, March 31, 2012

Salted Caramel Carrot Cake

Everyone likes their carrot cake a little different. I've tried LOTS of variations and I definitely concluded that I prefer mine without raisins, nuts, pineapple or coconut. The secret that makes this cake so unique is the caramel!! I am a sucker for anything with salted caramel (and whipped cream!) so this is by far, my favorite way to eat carrot cake. Its dense, incredibly moist, and absolute perfection! It adorns our Easter dinner table every single year.

Salted Caramel Carrot Cake with Whipped Cream Cheese Frosting

-Alyssa Griffeth-

*Serves 16-20


4 large eggs

3/4 cup oil

3/4 cup applesauce

3/4 cup water

2 teaspoons vanilla

3 cups sugar

3 1/2 cups flour

1 tablespoon cinnamon

1 teaspoon allspice

2 teaspoons salt

2 teaspoons baking soda

2 teaspoons baking powder

1 1/2 pounds carrots, washed and ends trimmed (they don’t need to be peeled)

Salted Caramel Sauce:
1/2 c. butter

1/2 c. brown sugar

6 Tbs. heavy cream

2 tsp. vanilla

1/2- 3/4 tsp. kosher salt (to taste)


1/2 cup butter, softened

8 ounces cream cheese, softened

3 cups powdered sugar

2 teaspoons vanilla

1 1/2 cup heavy whipping cream


Preheat the oven to 350 degrees. Grease and lightly flour an 11X17-inch rimmed baking sheet. Shred the carrots, finely, on a box grater or food processor. Set aside.

In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla. Whisk in the sugar to combine until evenly mixed.

In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened. Gently fold the carrots into the batter until evenly distributed. Bake the cake for 28-30 minutes until a toothpick inserted in the middle comes out with a few moist crumbs. While cake is baking, prepare caramel sauce.

To make the caramel, combine all ingredients in a small saucepan. Bring just to a boil. Remove from heat. Immediately after removing cake from oven, poke holes over the entire surface and pour hot caramel sauce over top. RESERVE 1/3 c. sauce for a decorative drizzle on top of the cake. Cool cake completely.

For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (don’t overmix or the frosting will become too stiff). The frosting should be smooth and creamy.

To assemble, cut the sheetcake in half. Carefully set one half on a platter and spread half of the frosting on top.Be careful-- The cakes are filled with caramel and very fragile! Top with remaining cake half and the additional frosting. Place 1/3 c. caramel sauce in a small ziplock baggie. Microwave slightly to make sure the sauce is warm (not hot!!). Drizzle top of cake in a decorative pattern.

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1 comment:

  1. dang alyssa it's like you pulled this recipe out of my dreams! i must try this.