Caramel Carrot Cake Recipe

What a simple way to jazz up already delicious carrot cake!

I used my favorite carrot cake and cream cheese frosting as the base. When I first made this cake, I didn't have a stand mixer; it made the job so much easier this time.

2 cups flour
1 1/2 t baking powder
1 t baking soda
1 1/2 t ground cinnamon
1/4 t nutmeg (optional)
1/4 t salt
3 eggs
1 cup sugar
3/4 cup buttermilk
3/4 cup vegetable oil
2 t vanilla extract
2 cups shredded carrots (about 1 1/2 large)
1 cup chopped walnuts, toasted
1 small bottle or jar caramel topping

In a medium bowl, sift together flour, baking soda, baking soda, salt, cinnamon and nutmeg, if using. Set aside.

In a large bowl, beat the eggs til light, about 1 minute. Add the sugar and beat til smooth. Stir in buttermilk, oil and vanilla. Mix well. Slowly add flour mixture to egg mixture, stirring til just blended. Fold in carrots and nuts. Set aside.

Preheat oven to 350°. Spray a 9x13" pan with cooking spray.

Pour batter into prepared pan and bake 35-40 minutes or til a toothpick inserted in the center comes out clean.

Remove from oven and let cool completely on a wire rack.

Frost cake with Cream Cheese Frosting.

Drizzle top of cake with caramel topping. Slice and serve.

Cream Cheese Frosting
1/4 cup butter, softened
1 (8 oz) package cream cheese
1 t vanilla
powdered sugar as needed (I used about 2 cups)

In a large bowl, blend butter, cream cheese and vanilla til smooth. Slowly mix in powdered sugar til desired frosting consistency is reached.

Taste and adjust as desired.


  1. Wow....lovely post. thanks for sharing the recipe. I will surely try it out.

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