Carrot cake is a beloved classic, known for its moist texture and warm spices, but when you add a luscious caramel filling and a smooth cream cheese frosting, it transforms into something extraordinary. This Caramel Filled Carrot Cake with Cream Cheese Frosting is an impressive dessert that will wow your guests and delight your taste buds. With layers of shredded carrots, toasted pecans, and a hint of coconut, each slice is a celebration of flavor. Let’s dive into the details of this delicious cake!
Why I Love This Recipe
There’s something truly magical about a well-made carrot cake. The spices evoke cozy memories, while the sweetness of the carrots and the richness of the caramel filling create a balance that’s simply irresistible. Adding cream cheese frosting brings a tangy contrast, making each bite a delightful experience. This cake is perfect for birthdays, holidays, or just because you deserve a treat.
Ingredient Notes
- Flour: All-purpose flour gives the cake structure and helps it rise.
- Sugars: A mix of granulated and light brown sugar adds sweetness and moisture.
- Baking powder & baking soda: These leavening agents ensure a light and fluffy cake.
- Salt: Enhances the flavors in the cake.
- Ground cinnamon: Adds warmth and depth to the flavor profile.
- Butter: Room temperature butter creates a rich, moist crumb.
- Vegetable oil: Keeps the cake moist and tender.
- Eggs: Provide structure and richness.
- Vanilla extract: Adds aromatic sweetness.
- Crushed pineapple: Contributes moisture and a subtle tang; be sure to drain it well.
- Shredded coconut: Adds texture and a hint of tropical flavor.
- Toasted pecans: Add a delightful crunch and nutty flavor.
- Carrots: The star ingredient that adds sweetness and moisture; freshly grated is best.
Equipment & Tools
- Mixing bowls: For combining ingredients.
- Whisk: Helps to aerate the batter.
- Spatula: For folding in the carrots and other ingredients.
- Measuring cups and spoons: Essential for accuracy.
- 9-inch round cake pans: To bake the cake layers.
- Cooling rack: For cooling the cakes after baking.
- Electric mixer: Makes creaming butter and sugar a breeze.
Caramel Filled Carrot Cake with Cream Cheese Frosting in Steps
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans to ensure easy release after baking.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together 3 cups of flour, 2 cups of granulated sugar, 1 cup of light brown sugar, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 1 teaspoon of salt, and 4 teaspoons of ground cinnamon until well combined.
Step 3: Cream the Butter and Sugar
In another bowl, beat 2 sticks of room temperature butter and the sugar mixture with an electric mixer until light and fluffy. This should take about 3-4 minutes.
Step 4: Add Wet Ingredients
Mix in 1/2 cup of vegetable oil, followed by 6 eggs, and 1 tablespoon of vanilla extract. Beat until everything is well incorporated.
Step 5: Fold in the Remaining Ingredients
Gently fold in 1 1/3 cups of drained crushed pineapple, 1 cup of shredded coconut, 1 cup of toasted pecans, and 6 cups of shredded carrots into the batter until just combined.
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Carefully transfer them to a cooling rack to cool completely.
Step 8: Prepare the Cream Cheese Frosting
While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, combine 16 ounces of cream cheese (softened), 1 stick of softened butter, and 4 cups of powdered sugar. Beat until smooth and creamy, adding a splash of vanilla extract.
Step 9: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of caramel filling over the top. Top it with the second layer of cake. Use the cream cheese frosting to frost the top and sides of the cake.
Step 10: Drizzle with Caramel
For an extra touch, drizzle additional caramel sauce over the top of the frosted cake. This will not only enhance the presentation but also add an extra layer of flavor!
Dietary Customizations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan: Use flax eggs instead of regular eggs, coconut oil for the butter, and a vegan cream cheese alternative.
- Nut-Free: Omit the pecans or replace them with sunflower seeds for crunch.
- Lower Sugar: Reduce the amount of sugar and use unsweetened applesauce for added moisture.
Notes on Ingredients
Ensure that your carrots are freshly grated for the best texture and flavor. If you prefer, you can roast your pecans lightly in the oven to enhance their nutty flavor. For the caramel filling, store-bought caramel sauce works wonderfully, but homemade caramel can elevate your cake even further!
Keep It Fresh: Storage Guide
This Caramel Filled Carrot Cake with Cream Cheese Frosting can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cake layers (wrapped tightly) for up to 3 months. Just be sure to frost it after thawing for the best texture and flavor.
Helpful Q&A
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator. Just frost the cake on the day you plan to serve it for the best texture.
What can I use instead of cream cheese for the frosting?
If you’re looking for a dairy-free option, consider using a plant-based cream cheese alternative or a whipped coconut cream for a lighter frosting.
How do I ensure my cake stays moist?
Make sure not to overbake the cake, as that can lead to dryness. The addition of crushed pineapple and oil helps keep the cake moist, so don’t skip those ingredients!
Can I add raisins or other fruits to the cake?
Yes! Adding raisins or even chopped apples can be a lovely addition to enhance the flavor and texture of your carrot cake.
Keep Cooking
- Creamy Tomato Basil Turkey Meatball Soup – a cozy dish perfect for chilly days.
- Creamy Spinach Artichoke Chicken Stuffed Shells – a delightful pasta dish bursting with flavor.
- Creamy Tomato Spinach Orzo With Chicken – a comforting one-pot meal.
Ready, Set, Cook
Get your ingredients ready, gather your tools, and let’s make this stunning Caramel Filled Carrot Cake with Cream Cheese Frosting! With the perfect blend of spices, textures, and flavors, this cake is sure to become a favorite in your recipe collection. Happy baking!
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Caramel Filled Carrot Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans to ensure easy release after baking.
- In a large mixing bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In another bowl, beat the butter and sugar mixture with an electric mixer until light and fluffy, about 3-4 minutes.
- Mix in the vegetable oil, followed by the eggs and vanilla extract. Beat until everything is well incorporated.
- Gently fold in the drained crushed pineapple, shredded coconut, toasted pecans, and shredded carrots into the batter until just combined.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Carefully transfer them to a cooling rack to cool completely.
- In a mixing bowl, combine the cream cheese, softened butter, and powdered sugar. Beat until smooth and creamy, adding a splash of vanilla extract.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of caramel filling over the top. Top it with the second layer of cake. Use the cream cheese frosting to frost the top and sides of the cake.
- For an extra touch, drizzle additional caramel sauce over the top of the frosted cake.
Notes
- Ensure your carrots are freshly grated for the best texture and flavor.
- Roast your pecans lightly in the oven to enhance their nutty flavor.
- Store-bought caramel sauce works wonderfully, but homemade can elevate your cake.
- This cake can be stored in an airtight container in the refrigerator for up to 5 days.
- Freeze the cake layers (wrapped tightly) for up to 3 months, frosting after thawing for the best texture.
