We were so inspired by all of the amazing carrot cakes being made to celebrate Easter, that we decided to make one for ourselves! We followed the recipe from Sally's Baking Addiction (almost to the tee) :-).
Check out pics and vids on Instagram too!
Caramel Carrot Cake Ingredients:
2 cups chopped pecans
1 and 1/2 cups dark brown sugar
1/2 cup granulated sugar
1 cup coconut oil
4 large eggs
1 teaspoon pure vanilla extract
2 and 1/2 cups all-purpose flour
1/4 cup Sweet Cream Caramel Sauce
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups fresh grated carrots
Marshmallow Fluff Cream Frosting Ingredients:
16 ounces cream cheese, softened to room temperature
1/2 cup salted butter, softened to room temperature
1 cup marshmallow fluff
4 cups confectioners’ sugar
1 teaspoons pure vanilla extract
1/2 tsp salt
Preheat oven to 350°F. Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Whisk the brown sugar, granulated sugar, oil, eggs, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake.
Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, marshmallow fluff and butter together on medium-high speed until smooth, about 2 minutes.
Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting, drizzle a third of your caramel sauce and a sprinkle of chopped pecans. Top with 2nd layer, more frosting, caramel and pecans and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining pecans and drizzle caramel along the edges. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.
This recipe is from Sally's Baking Addiction, "My Favorite Carrot Cake". We love her recipe and made slight changes based on what we had in our pantry.