Description
Experience the bliss of a moist Caramel Carrot Cake, where sweet caramel and fresh carrots unite in a delightful dessert. This easy-to-make cake features a rich, tender crumb topped with luscious caramel sauce, making it an irresistible treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups shredded carrots
- 2 tsp vanilla extract
- 1 cup granulated sugar (for caramel sauce)
- 1/2 cup butter (for caramel sauce)
- 1/2 cup heavy cream (for caramel sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- In another bowl, beat together vegetable oil, eggs, and vanilla extract until smooth; gradually add to dry ingredients while stirring.
- Fold in shredded carrots until evenly distributed.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- For the caramel sauce, melt sugar over medium heat until golden brown; stir in butter and then whisk in heavy cream until smooth.
- Once cakes are cool, drizzle with warm caramel sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg