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Carrot Cake with Salted Caramel-Cream Cheese Frosting
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Prep Time:
40 minutes
Total Time:
4 hours 15 minutes
Decadent carrot cake with pecans, cream cheese frosting, salted caramel, and sea salt is a stunning dessert for all occasions.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 3 eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups coarsely shredded peeled carrots (3 medium)
  • 1/2 cup chopped pecans
  • 12 oz (1 1/2 packages) cream cheese, softened
  • 3/4 cup butter, softened
  • 1/4 cup salted caramel sauce
  • 1 1/2 teaspoons vanilla
  • 2 cups powdered sugar
  • 1/3 cup salted caramel sauce
  • 1/2 teaspoon coarse sea salt
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans), then generously grease four 8-inch round cake pans with shortening.
  • Combine cake mix, milk, melted butter, eggs, cinnamon, and nutmeg in a large bowl. Use an electric mixer on medium speed to beat the mixture for 2 minutes. Fold in carrots and pecans. Distribute about 1 1/4 cups of batter evenly into each pan.
  • Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove from pans onto a cooling rack. Let cool completely, approximately 1 hour.
  • In a large bowl, combine cream cheese and softened butter, then beat with an electric mixer on medium-high speed until smooth. Mix in 1/4 cup caramel sauce and vanilla. Gradually beat in powdered sugar on low speed, 1 cup at a time, until creamy.
  • Layer the cake with 2/3 cup of frosting between each, then apply a thin layer around the sides for a semi-covered look. Spread the rest on top and refrigerate for at least 2 hours uncovered.
  • Pour and spread 1/3 cup of luscious caramel sauce over the cake, letting it cascade down the sides. Sprinkle some sea salt on top for a delectable finish. Refrigerate any leftover cake, if any.

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