Best 4 Carrot Cake With Salted Caramel Cream Cheese Frosting Recipes
Looking for a sweet and decadent treat that will impress your friends and family? Look no further than this Carrot Cake with Salted Caramel Cream Cheese Frosting. This classic carrot cake recipe is moist, flavorful, and packed with carrots, pineapple, and walnuts. The salted caramel cream cheese frosting is the perfect finishing touch, adding a sweet and salty flavor that will leave you wanting more. But that's not all! This article also includes two additional recipes: a classic cream cheese frosting and a delicious salted caramel sauce. Whether you're a fan of carrot cake or just looking for a new dessert to try, you're sure to find something you'll love in this collection of recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CARROT CAKE WITH SALTED CARAMEL-CREAM CHEESE FROSTING
Traditional carrot cake studded with pecans, spread with sweet cream cheese frosting and topped with a layer of salted caramel sauce and sea salt becomes a showstopper dessert for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of four 8-inch round cake pans with shortening.
- In large bowl, beat cake mix, milk, melted butter, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Stir in carrots and pecans. Spoon and spread batter evenly in pans (about 1 1/4 cups batter each).
- Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
- In large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. Beat in 1/4 cup caramel sauce and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy.
- Frost cake using 2/3 cup between layers. Frost sides with a thin layer of frosting so sides are covered but still showing through. Spread remaining frosting on top. Refrigerate uncovered at least 2 hours.
- When ready to serve, carefully pour and spread 1/3 cup caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 610, Carbohydrate 65 g, Cholesterol 135 mg, Fat 7, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 31 g, TransFat 1 g
SALTED CARAMEL-CARROT POKE CAKE
Calling all carrot cake lovers looking for an easy upgrade to the classic dessert! With the addition of fresh carrot and a salted caramel sauce, this dessert takes carrot cake to a whole new level.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Pour into pan.
- Bake 26 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
- While cake is still warm, evenly pour and gently spread 3/4 cup caramel sauce over cake, working back and forth to fill holes. Rap pan on counter several times to help caramel sauce flow down holes. Refrigerate 2 hours.
- When ready to serve, in large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. On low speed, beat in vanilla and powdered sugar until frosting is smooth and creamy. Drop frosting by spoonfuls; spread evenly on top of cake. Drizzle 2 tablespoons caramel sauce over top.
- Cut into 4 rows by 3 rows. Sprinkle with sea salt, if desired. Cover and store remaining cake in refrigerator.
Nutrition Facts : Calories 570, Carbohydrate 80 g, Cholesterol 105 mg, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 58 g, TransFat 0 g
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
CREAM CHEESE FROSTING FOR CARROT CAKE
This rich cream-cheese frosting serves as the topping for Carrot Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- With an electric mixer, beat butter and bar cream cheese, both at room temperature, until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy, about 1 minute. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.
Tips:
- Use room temperature cream cheese for the frosting to ensure a smooth and creamy texture.
- Don't overmix the batter, as this can result in a tough cake.
- Grate the carrots finely for even distribution throughout the cake.
- Toast the nuts for a richer flavor.
- Don't overcook the cake, as this can result in a dry crumb.
- Allow the cake to cool completely before frosting it.
- If the frosting is too thick, add a little milk to thin it out.
- For a more decadent frosting, use heavy cream instead of milk.
- Decorate the cake with? shaped sprinkles or chopped walnuts or other nuts.
Conclusion:
This carrot cake with salted caramel cream cheese frosting is a delicious and moist cake that is perfect for any occasion. The salted caramel frosting adds a sweet and salty flavor that perfectly complements the carrot cake. With its easy-to-follow instructions and helpful tips, this recipe is sure to become a favorite in your kitchen. So, preheat your oven, gather your ingredients, and get ready to indulge in this delightful carrot cake with salted caramel cream cheese frosting!
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