Salted Caramel Carrot Dream Cake
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Salted Caramel Carrot Dream Cake is a delightful culinary experience that brings a new twist to the classic carrot cake. It’s a moist, flavorful cake infused with fresh carrots and crushed pineapple, all topped with a luscious salted caramel sauce. This recipe has quickly become a favorite for birthdays, holidays, and even cozy family gatherings. The harmony of flavors, combined with the rich texture of the cake and the indulgent caramel sauce, is what truly makes this dessert special!
Why you’ll love this dish
Imagine a cake that embodies a perfect balance of sweetness and a hint of saltiness—a cake that feels casually elegant. That’s exactly what you get with Salted Caramel Carrot Dream Cake! Not only is it delicious, but it’s also straightforward to whip up. The ingredients are simple and relatively affordable, making it an ideal choice for both experienced bakers and novices alike. It’s perfect for Sunday brunch, birthday celebrations, or a sweet ending to a weekday dinner.
"The salted caramel on this cake is a game changer! It transformed my usual carrot cake into a showstopper. My family couldn’t get enough!"
Step-by-step overview
Preparing this Salted Caramel Carrot Dream Cake is easier than you might think! The process can be broken down into two main phases: baking the cake and making the salted caramel sauce. Before you know it, you’ll have two layers of fluffy, flavorful cake ready to impress.
What you’ll need
To create this delicious masterpiece, gather the following ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the salted caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Feel free to swap in ingredients depending on your dietary needs—swap out the granulated sugar for coconut sugar or use a dairy-free butter alternative if you like!
Step-by-step instructions
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat together until well blended. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet mixture. Mix until combined—don’t overdo it! Fold in the grated carrots, crushed pineapple, and, if desired, the walnuts and raisins.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, start on the salted caramel sauce. In a medium saucepan over medium heat, melt 1 cup of sugar, stirring constantly until it turns a deep amber color. Remove from heat and whisk in the butter until melted.
Slowly add in the heavy cream while whisking until the mixture is smooth. Finally, stir in the sea salt and let the sauce cool slightly.
Once the cakes have cooled completely, place one layer on a serving plate and drizzle with salted caramel sauce. Top with the second cake layer and generously drizzle more sauce over the top.
Best ways to enjoy it
While the cake is delicious on its own, you can elevate your presentation by adding fresh, seasonal fruits like berries or citrus slices. Pair it with a scoop of vanilla ice cream or whipped cream for that added indulgence.
Serve it alongside a hot cup of coffee or a refreshing herbal tea—the contrasts in flavor will accentuate the cake’s richness!
Storage and reheating tips
To keep your Salted Caramel Carrot Dream Cake fresh, store the leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it, but be sure to bring it to room temperature before serving to enhance the flavors.
If you’d like to freeze it, wrap the cake layers tightly in plastic wrap, followed by aluminum foil, and store for up to three months. Simply thaw at room temperature when you’re ready to enjoy it.
Helpful cooking tips
- Fresh ingredients: Using fresh carrots and high-quality vanilla extract will greatly enhance the flavor.
- Chill the caramel sauce: Letting the salted caramel cool will allow it to thicken, making it easier to drizzle.
- Experiment with toppings: Consider topping with coconut flakes, chocolate shavings, or a sprinkle of additional nuts for added texture.
Creative twists
If you want to take this cake in a new direction, consider adding spices like ginger or clove for a spiced version. You could also make it a chocolate carrot cake by mixing in cocoa powder or a chocolate ganache topping!
Your questions answered
Q: How long does this cake take to make?
A: From start to finish, you can expect about an hour for preparation and baking time, plus additional time for cooling.
Q: Can I make this cake ahead of time?
A: Absolutely! The flavors often improve after a day in the fridge, and you can make the caramel sauce a day in advance as well.
Q: Are there any allergen-friendly options for this cake?
A: Yes! You can substitute gluten-free flour for the all-purpose flour and use dairy-free options for butter and cream. Just ensure your baking powder is also gluten-free.
With this Salted Caramel Carrot Dream Cake, you’ll not only create a stunning dessert, but you’ll also delight everyone lucky enough to enjoy a slice!
Salted Caramel Carrot Dream Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat together until well blended. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
- Gradually add the dry ingredient mixture to the wet mixture. Mix until combined—don’t overdo it! Fold in the grated carrots, crushed pineapple, and, if desired, the walnuts and raisins.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once done, let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, start on the salted caramel sauce. In a medium saucepan over medium heat, melt 1 cup of sugar, stirring constantly until it turns a deep amber color.
- Remove from heat and whisk in the butter until melted.
- Slowly add in the heavy cream while whisking until the mixture is smooth. Finally, stir in the sea salt and let the sauce cool slightly.
- Once the cakes have cooled completely, place one layer on a serving plate and drizzle with salted caramel sauce.
- Top with the second cake layer and generously drizzle more sauce over the top.
