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mothers day Salted Caramel Carrot Cake

Mothers Day Salted Caramel Carrot Cake That Steals Hearts

This Mother's Day Salted Caramel Carrot Cake is a delightful treat that combines spiced cake with luscious salted caramel.
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Prep Time 20 minutes
Cook Time 31 minutes
Soaking Time 1 hour
Total Time 1 hour 51 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix A high-quality mix ensures a wonderfully soft and fluffy texture.
  • 3 large eggs Use room temperature eggs to help bind the ingredients and add moisture.
  • 1/2 cup vegetable or canola oil Provides richness; melted coconut oil can add a unique flavor.
  • 1 cup water Essential for the batter’s consistency; substitute with milk for a creamier taste.
  • 1 teaspoon vanilla extract Enhances the overall flavor; always opt for pure vanilla for the best results.
  • 1 teaspoon cinnamon Adds warm, comforting flavor.
  • 1/4 teaspoon ground cloves Adds warm, comforting flavor.
  • 1/4 teaspoon ground nutmeg Adds warm, comforting flavor.
  • 2 cups grated carrots The star ingredient contributing natural sweetness and moisture.
  • 1/2 cup prepared salted caramel sauce Adds a luscious flavor; choose between homemade or store-bought.
For the Frosting
  • 8 oz fluffy cream cheese frosting A tangy complement to the cake's sweetness.
  • 1/2 cup unsalted butter Keeps the frosting extra creamy.
  • 2 cups confectioners' sugar Sweetens the frosting; adjust for preferred sweetness.
  • 1/4 teaspoon salt Balances the sweetness.

Equipment

  • 9x13-inch baking pan
  • Mixing bowl
  • electric mixer

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the cake mix, eggs, oil, water, and vanilla. Mix for 2 minutes, then fold in grated carrots.
  3. Pour the batter into the prepared pan and bake for 28 to 31 minutes until a toothpick comes out clean.
  4. Poke holes in the warm cake and pour salted caramel sauce over it. Let sit for 1 hour.
  5. Beat the cream cheese and butter until fluffy. Gradually add sugar and salt until smooth.
  6. Frost the cooled cake with cream cheese frosting and drizzle with extra salted caramel if desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 3500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Use fresh grated carrots for the best flavor and texture. Store leftovers in the fridge for up to a week or freeze for up to three months.

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