Maple Caramel Carrot Cake

Why You’ll Love Maple Caramel Carrot Cake Recipe

This isn’t just your average carrot cake. The addition of a homemade maple caramel brings a cozy, luxurious depth that complements the warm spices and sweet carrots beautifully. The cream cheese frosting adds tang and creaminess, perfectly balancing the sweetness of the cake. Every layer is moist, flavorful, and absolutely irresistible. Plus, it’s a great make-ahead dessert that only gets better after chilling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Carrot Cake:
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground ginger
Pinch of ground cloves
1 1/4 cup vegetable oil
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 1/2 tsp vanilla extract
3 cups grated carrots, lightly packed (approx. 4 large carrots)

Maple Caramel:
Maple syrup
Cream
Butter

Cream Cheese Frosting:
1 cup unsalted butter, room temperature
4 cups powdered sugar, sifted
2 tsp vanilla extract
1 cup cream cheese, full fat, chilled, cubed
Optional: cornstarch or meringue powder for stability

Directions

Prepare the Cake:
Preheat the oven to 350°F (177°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a stand mixer, beat the oil with both sugars until well combined, about 2 minutes. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the grated carrots, just until incorporated.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for about 55 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Maple Caramel:
In a saucepan over medium heat, bring the maple syrup to a boil. Reduce the heat and simmer until slightly thickened.
Carefully whisk in the cream and butter, stirring until smooth. Set aside to cool completely.

Prepare the Cream Cheese Frosting:
Beat the butter until pale and fluffy. Add powdered sugar gradually and continue to beat until light. Add vanilla extract.
With the mixer on low, add the chilled cream cheese one cube at a time, beating until the frosting is smooth. If needed, add cornstarch or meringue powder for thickness.

Assemble the Cake:
Level the cake layers if needed. Place the first cake layer on a serving plate, drizzle with a little maple syrup, and spread on a thick layer of frosting. Drizzle half the maple caramel over the frosting.
Place the second cake layer on top. Repeat with maple syrup, a final layer of frosting, and drizzle the rest of the caramel on top. Optional: garnish with chopped pecans.
Chill the cake in the refrigerator to allow the frosting and caramel to set. Serve chilled.

Servings and timing

This recipe yields approximately 12–14 servings.
Prep time: 35 minutes
Cook time: 55 minutes
Cooling and assembly: 1 hour
Total time: 2.5 to 3 hours

Variations

• Add chopped pecans or walnuts to the batter for extra texture.

• Swap the maple caramel for a salted caramel twist.

• Add pineapple or shredded coconut to the batter for a tropical flair.

• Use brown butter in the frosting for a nuttier depth of flavor.

• Make it a three-layer cake by dividing the batter into three 6-inch pans and adjusting bake time.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. The flavors intensify over time, making it even more delicious the next day.
To serve, slice and allow the piece to sit at room temperature for 10–15 minutes if you prefer a softer texture.
Freezing: You can freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

How do I keep carrot cake moist?

Using oil instead of butter, along with the natural moisture from the carrots, keeps the cake incredibly moist.

Can I use store-bought caramel instead of making maple caramel?

Yes, but homemade maple caramel enhances the flavor and makes the dessert unique.

Do I need to peel the carrots before grating?

Yes, peeling the carrots helps remove any bitterness and ensures a smooth texture.

Can I make this cake ahead of time?

Absolutely. This cake tastes even better after chilling, so making it a day in advance is ideal.

Can I turn this recipe into cupcakes?

Yes, fill cupcake liners 2/3 full and bake at 350°F for 20–22 minutes.

Can I make the frosting without cream cheese?

You can substitute mascarpone or use a classic buttercream, but the tang of cream cheese balances the sweetness well.

How do I know when the caramel is done?

It should slightly thicken and coat the back of a spoon before adding cream and butter.

Is this recipe nut-free?

Yes, but chopped pecans are optional if you’d like to add a nutty crunch.

Can I use pre-shredded carrots?

Freshly grated carrots are recommended as pre-shredded ones are often too dry.

What if my frosting is too soft?

Chill it briefly, or add a bit of cornstarch or meringue powder to help stabilize it.

Conclusion

Maple Caramel Carrot Cake is a show-stopping dessert that brings warmth, comfort, and indulgence to any celebration. With its moist layers, rich frosting, and signature maple caramel drizzle, it’s a guaranteed crowd-pleaser. Whether you’re baking for a holiday or just treating yourself, this recipe is a must-try.