Description
A moist carrot cake with salted caramel and a light cheesecake pudding frosting, perfect for celebrations or cozy family gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 1 cup sweetened condensed milk
- 1 package cheesecake pudding mix
- 1 cup heavy cream
- 1/2 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix granulated sugar, brown sugar, oil, and eggs until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined. Stir in grated carrots and walnuts (if using).
- Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool completely on a wire rack.
- In a separate bowl, beat together sweetened condensed milk, cheesecake pudding mix, and heavy cream until thickened.
- Spread a layer of frosting on top of one cake layer, then place the other layer on top.
- Frost the top and sides of the cake with the remaining frosting and drizzle with salted caramel sauce before serving.
Notes
For a lighter version, substitute half the heavy cream in the frosting with Greek yogurt. The cake can be frozen for leftovers; it tastes even better on day two.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg