Best Caramel Carrot Cake Recipes

CARROT CAKE WITH SALTED CARAMEL-CREAM CHEESE FROSTING

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.

SALTED CARAMEL-CARROT POKE CAKE

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.

CARAMEL CARROT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 31 to 36 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.

CARAMEL-FILLED CARROT CAKE ROLL

Steps:

• Combine carrots and 1 teaspoon sugar in a saucepan; add water to cover. Cover the pan, bring to a boil over medium-high heat, and cook until fork tender, 3 to 4 minutes. Drain carrots, mash with a fork, and set aside to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 10x15-inch baking pans and line with parchment paper. Lightly grease parchment paper and dust with flour.
• Combine flour, cinnamon, baking powder, and salt in a medium bowl.
• Beat eggs in a large bowl with an electric mixer on high speed for 5 to 7 minutes. Beat in 2 cups white sugar until thick. Mix in mashed carrots and vanilla extract. Fold in flour mixture. Spread batter into the prepared baking pans and sprinkle with walnuts.
• Bake in the preheated oven until top springs back when lightly touched, 10 to 12 minutes.
• While cakes are baking, dust 2 linen towels with confectioners' sugar.
• Remove cakes from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert each cake carefully onto the sugar-dusted towels. Peel off parchment paper and roll cakes up in the towels to cool.
• Meanwhile, combine cream cheese, butter, caramel topping, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in confectioners' sugar until fluffy.
• Carefully unroll cakes and spread filling to 1 inch from the edges. Roll up cakes, cover, and chill until serving.

CARROT-SPICE CAKE WITH CARAMEL FROSTING

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the carrots, pineapple, coconut, pecans and raisins just until blended. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Add the confectioners' sugar, ice cream topping and enough milk to achieve desired consistency. Spread frosting between layers and over the top and sides of cake. Store in the refrigerator.

SALTED CARAMEL-CARROT POKE CAKE

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.

CARROT CAKE WITH SALTED CARAMEL-CREAM CHEESE FROSTING

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.

DRUNK CARROT POKE CAKE WITH SEA SALT CARAMEL

Steps:

• You will need to bake your cake the night before you serve it to allow the yummy goodness of everlasting love to seep through the cake.
• Preheat your oven to 350º. In a mixing bowl, combine cake mix, eggs, milk, butter, one package of vanilla pudding mix and sour cream until well combined.
• Pour batter into a well greased and floured 9x13 in. pan (you can also use a good baking spray too) and bake for 40-45 minutes. This will be the time that you thank God for the internet and justapinch.com for giving you easy access to great recipes!
• When cake is done and a toothpick comes out clean set aside and allow the cake to cool completely. ***Leave the cake in the pan as it will be too moist to remove.***
• While the cake is cooling down, begin preparing the stuff that makes life worth living by combining the other package of vanilla pudding mix, half and half, sweetened condensed milk and rum. Mix until well combined and is thin enough that it will pour over the cake. If it seems too thick, you can add a few teaspoons at a time of the half and half to the mixture until it's the right consistency but I don't ever need to do this. If the cake isn't cooled by the time you have finished making this, control your urges and put it into your fridge until you are ready to use it. Trust me, it's hard but...you can do it! {using my best Ahnold impression} If you like mixed drinks, this is where a rum and coke comes into the picture.
• After the cake has cooled completely, use a small wooden stick--I used a chopstick but you can also use a skewer but nothing bigger than that. Poke a lot of holes in your cake--don't go overboard and do too many holes though since you want your cake to hold together. I made about 8 holes per row.
• Pour that yummy goodness over the cake and put it into your fridge to set overnight. You don't have to cover the cake, but I like to use saran wrap anyway just to keep the cake moist and not get too dried out around the edges.
• The next day about an hour before serving your cake, prepare your frosting by combing all of the ingredients into your mixing bowl. Using the whisk attachment, beat it until it's thickened. Now here's the thing, since the frosting has a thick consistency to it, it will look like a lot but trust me when I say this, it'll be fine! ***Trial and error addition: I could only find sugar-free cream cheese pudding mix so I added about a teaspoon of sugar to the mixture to sweeten it up some otherwise it tasted a bit too bland for me. Now, this is just my observation, you can certainly use sugar free and not add any sugar. Just do a taste test first and see what you think.
• Once you have the frosting prepared, take a frosting spatula and spread it out over the cake being sure to spread it out evenly and making sure to cover the edges.
• Now, here comes the fun part...{rubbing my hands together} make the sea salt caramel sauce!! Now, in all honesty, this is NOT my recipe. I "borrowed it" from another website and OH MY GOD it is soo good!! In a heavy saucepan (see below for additional info on this), pour into it your water and sugar and stir until well combined--sugar should be completely dissolved. Do this over low heat. One the sugar has dissolved, increase the heat to medium-high-high and bring to a boil. You will not need to do any stirring during this process since the sugar will do its own thing during this process. (The recipe states you can use a wet pastry brush to wipe down the crystals from the side of the pot and since I had no idea what that was, I had to google it. For anyone who is like me and is unsure, it's basically a paint brush {blushing from embarrassment}. I didn't have a brush so I left it alone.) You will want to boil the mixture until it becomes a thick amber colored syrup. It took around 8 minutes for mine to get to this point.
• Once the syrup is ready, remove from the heat and slowly and VERY CAREFULLY pour in the heavy cream and whisk it. THE MIXTURE WILL BUBBLE SO THIS PART IS VERY IMPORTANT! I used an oven mitt to avoid being splattered with the hot caramel. ***Keep a bowl of ice cold water by your side incase you do get some splattered so that you can immediately immerse your hand into the water. Once you have combined the heavy cream, add in the unsalted butter and granulated salt and mix until butter has melted. Transfer into a heat safe dish and allow to cool. (I placed my sauce into the fridge for about an hour and that also gave my frosting time to set up in the fridge too)
• Remove sauce and cake from fridge, drizzle the sea salt caramel over the frosting and if you want to, sprinkle some course sea salt over the caramel. You can also add chopped pecans too! *Your caramel is good up to 2 weeks in the fridge and can be used as a topping for ice cream, coffee, etc.*
• Your beautiful cake is now ready to serve. This is the part where you may need to say a few prayers to the good Lord above before your first bite since you might have some impure thoughts and utter some unsavory words after your first taste. ~{~This is good with a scoop of ice cream with some of the caramel drizzled over it.~}~
• **ADDITIONAL INFO FOR MAKING CARAMEL SAUCE** I don't recommend using anything but a heavy gauged saucepan for this since other thinner pots tend to cook unevenly. Also, I don't recommend using a non stick pan since high heat can cause damage to it and also release compounds from the finish.
• ***CLEAN UP INFO*** Don't panic like I did when you see your beautiful metal pot with all of that brown sugar stuck to the sides and bottom of it. I soaked mine in really hot water and dish soap for about 10 minutes and it wiped right out with a sponge and washed it with dish soap. Good as new!

CARAMEL-CARROT POKE CAKE

Steps:

• 1. Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray. 2. Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. 3. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 4. Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.