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Homemade Caramel Filled Carrot Cake with Cream Cheese Frosting photo

Caramel Filled Carrot Cake with Cream Cheese Frosting

This Caramel Filled Carrot Cake is a showstopper! Moist cake with a luscious caramel filling and creamy frosting will wow your guests!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1 cup Light brown sugar
  • 2 teaspoons Baking powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Salt
  • 4 teaspoons Ground cinnamon
  • 2 sticks Butter room temperature
  • 1/2 cup Vegetable oil
  • 6 Eggs
  • 1 tablespoon Vanilla extract
  • 1 1/3 cups Drained crushed pineapple
  • 1 cup Shredded coconut
  • 1 cup Toasted pecans
  • 6 cups Shredded carrots freshly grated
For the Cream Cheese Frosting:
  • 16 ounces Cream cheese softened
  • 1 stick Butter softened
  • 4 cups Powdered sugar
  • splash Vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • 9-inch round cake pans
  • Cooling rack
  • Electric mixer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans to ensure easy release after baking.
  2. 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.
  3. In another bowl, beat the butter and sugar mixture with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Mix in the vegetable oil, followed by the eggs and vanilla extract. Beat until everything is well incorporated.
  5. Gently fold in the drained crushed pineapple, shredded coconut, toasted pecans, and shredded carrots into the batter until just combined.
  6. 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.
  7. 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.
  8. In a mixing bowl, combine the cream cheese, softened butter, and powdered sugar. Beat until smooth and creamy, adding a splash of vanilla extract.
  9. 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.
  10. 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.