This caramel carrot cake is sweet and delicious with moist carrot cake topped with decadent caramel cream cheese frosting. It's easy to make and perfect for carrot cake fans!
Prep Time: 20 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 50 minutesminutes
Servings: 9
Ingredients
Carrot Cake
½cup + 1 Tablespoonvegetable oil
½cupgranulated sugar
½cuplight brown sugar, packed
2large eggs, beaten
1cuppacked freshly grated carrots, about 2 large carrots
Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper. Lightly spray with cooking spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, stir the oil, sugar, and brown sugar together with a wooden spoon until mixed. Stir in the eggs, carrots, pineapple, and vanilla until well combined. Add the flour mixture, and stir until no specks of white flour remain.
Pour the batter into the prepared pan and bake 25 to 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely.
Caramel Cream Cheese Frosting
In a mixer fitted with a paddle attachment, beat together the cream cheese, butter, powdered sugar, vanilla, dulce de leche, and salt until smooth. Add more powdered sugar, if needed, until you reach desired thickness and sweetness.
To frost the cake, spread the frosting in an even layer over the top of the cooled cake. Make a swirl by evenly dropping 9 dots of dulce de leche in the frosting. Using a knife, swirl the dulce de leche with the frosting in a pretty pattern.
Cover until ready to serve. Cut into squares and enjoy.
Notes
Doubling the recipe: You can easily double this recipe (hover over the serving amount to double the serving amounts). Just use a 9x13" pan or 2 (9x9") circle pan if doubling.