Salted Caramel Carrot Cake

Make Salted Caramel Carrot Cake: a gooey caramel-infused carrot cake with cream cheese frosting, quick and impressive.

Ingredients

• one 15.25-ounce box yellow cake mix
• 4 large eggs
• 1/2 cup vegetable or canola oil
• 1/2 cup water
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 2 1/2 cups grated carrots
• one 10-ounce jar prepared salted caramel sauce
• 10 ounces homemade salted caramel sauce
• one 14-ounce tub prepared fluffy cream cheese frosting
• 8 ounces cream cheese (softened (lite okay))
• 1/2 cup unsalted butter, softened
• 2 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt (or to taste)
• 2 to 4 tablespoons salted caramel sauce for drizzling (or to taste)

Instructions

Step 1: Make the Cake Batter and Bake

Preheat the oven to 350°F and line a 9x13-inch metal baking pan with foil, spraying the foil lightly with cooking spray. In a large matte grey mixing bowl combine the yellow cake mix, 4 large eggs, 1/2 cup vegetable oil, 1/2 cup water, 2 teaspoons vanilla, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Beat on high speed for about two minutes until the batter is smooth and homogenous, then fold in 2 1/2 cups peeled, coarsely grated carrots (tip: peel first and grate on the coarsest blade for the best texture). Turn the batter into the prepared pan and smooth the top with a spatula so the surface is even. Bake for about 28–31 minutes, until a toothpick comes out clean or with a few moist crumbs in the center, then remove and let cool briefly on the counter.

Step 2: Infuse the Cake with Salted Caramel

While the cake is still warm, use a fork to poke about a hundred holes across the surface, driving each hole roughly three-quarters of the way down but not through to the foil. If using prepared salted caramel, warm the 10-ounce jar briefly so it pours more easily; if using homemade, bring it to a warm, pourable consistency. Slowly and evenly pour the salted caramel over the hot, poked cake so it fills the tiny holes and pools slightly on the surface; use a spoon or small spatula to coax caramel into stubborn spots. Allow the cake to sit at room temperature, covered, for at least an hour (or overnight) so the caramel can partially absorb — it’s fine if some caramel remains glossy on top.

Step 3: Frost and Finish with Cream Cheese Frosting and a Caramel Drizzle

Prepare the cream cheese frosting either by using a 14-ounce tub of fluffy frosting or making it from scratch: beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter, 2 1/2 cups confectioners’ sugar, 1/2 teaspoon vanilla and 1/2 teaspoon salt until light and fluffy, about 2–3 minutes. Turn the frosting out over the caramel-topped cake and spread into a smooth, even, flat layer with an offset spatula, keeping the edges straight to preserve the pan’s rectangular geometry. Finish by evenly drizzling 2–4 tablespoons salted caramel sauce across the frosted surface in pleasing glossy ribbons. Chill briefly if desired, then slice into rectangular pieces and serve neatly on individual plates.

Notes

• Warm the caramel slightly so it pours and soaks into the holes easily.
• Use freshly grated carrots for the best texture and moisture balance.
• Chill briefly before slicing to get clean, neat pieces.