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mother's day Salted Caramel Carrot Cake

Indulge Mom with This Mother's Day Salted Caramel Carrot Cake

This Mother's Day Salted Caramel Carrot Cake is a moist and decadent treat that will impress any mom.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Yellow Cake Mix Spice cake mix can also be a flavorful alternative.
  • 3 large Eggs Flax eggs can be used for a vegan option.
  • 1/2 cup Vegetable or Canola Oil Melted coconut oil gives a tropical flair.
  • 1 cup Water Important for achieving the correct batter consistency.
  • 1 teaspoon Vanilla Extract Use vanilla bean paste for a deeper flavor.
  • 1 teaspoon Spices (Cinnamon, Cloves, Nutmeg) Adjust spices to your preference.
  • 2 cups Grated Carrots Using freshly grated carrots yields the best results.
For the Salted Caramel Layer
  • 1 cup Salted Caramel Sauce Homemade is more flavorful, but store-bought is a quick option.
For the Frosting
  • 8 oz Fluffy Cream Cheese Frosting You can opt for a prepared tub for a quicker shortcut.
  • 1/2 cup Unsalted Butter Be sure to soften it beforehand.
  • 4 cups Confectioners’ Sugar Adjust to your desired sweetness level.
  • 1 pinch Salt Just a pinch can make a big difference.
For the Final Touch
  • 1/2 cup Extra Salted Caramel Sauce for Drizzling Adjust the amount to your taste preferences.

Equipment

  • 9×13-inch baking pan
  • Mixing Bowl
  • Whisk or hand mixer
  • Spatula
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with aluminum foil and coat with cooking spray.
  2. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until smooth.
  3. Gently fold in the grated carrots until evenly distributed in the batter.
  4. Pour the batter into the prepared baking pan and bake for 28-31 minutes or until a toothpick comes out clean.
  5. Once out of the oven, poke holes all over the surface of the cake for the salted caramel sauce.
  6. Pour the salted caramel sauce over the hot cake, letting it seep into the holes. Allow the cake to cool.
  7. While the cake cools, beat the cream cheese and softened butter until creamy. Gradually add the confectioners’ sugar, vanilla, and salt.
  8. Once the cake is cooled, frost with the cream cheese frosting and drizzle additional salted caramel sauce on top.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 1800IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Use freshly grated carrots for the best results and allow the cake to cool completely before frosting.

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