Description
This Maple Caramel Carrot Cake combines a spiced, moist carrot cake with rich maple caramel and tangy cream cheese frosting for a decadent and festive dessert.
Ingredients
- 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)
- 1 cup maple syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- 1 cup full-fat cream cheese, chilled and cubed
- Optional: cornstarch or meringue powder for stability
- Optional: chopped pecans for topping
Instructions
- Preheat the oven to 350°F (177°C). Grease and flour two 8-inch cake rounds and line with parchment paper.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In the bowl of a stand mixer, combine vegetable oil and both sugars. Beat until well combined (about 2 minutes).
- Add eggs one at a time, fully incorporating after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the wet ingredients in three parts, alternating with the grated carrots.
- Evenly distribute the batter between the prepared pans. Bake for about 55 minutes or until a toothpick inserted into the center comes out mostly clean.
- Let the cakes cool on a wire rack for 10 minutes, then turn out from the pans to cool completely.
- To make the maple caramel, bring maple syrup to a boil in a saucepan. Reduce heat and simmer until slightly thickened.
- Carefully add cream and butter to the syrup, whisking continuously until smooth. Let cool completely.
- For the frosting, beat the butter until pale and creamy. Gradually add powdered sugar and beat until fluffy. Add vanilla extract.
- Slowly incorporate chilled cream cheese, one cube at a time, mixing until the frosting is smooth and spreadable. Add cornstarch or meringue powder if needed for stability.
- Trim cake layers if needed. Place one layer on a serving plate, drizzle with maple syrup, and spread a generous layer of frosting. Drizzle with half the maple caramel.
- Top with the second cake layer, drizzle with syrup, spread frosting, and finish with the remaining caramel. Optionally, sprinkle chopped pecans on top.
- Refrigerate the cake to set the frosting and flavors. Serve chilled for best results.
Notes
- You can prepare the cake layers a day in advance and refrigerate them before assembling.
- Make sure the caramel is completely cool before adding it to the cake to avoid melting the frosting.
- Chilling the cream cheese helps the frosting hold its shape better.
- This cake is perfect for fall and holiday gatherings.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 52g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
