Description
An indulgent cake blending fresh carrots with creamy frosting and a rich salted caramel drizzle, perfect for any celebration.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 package (3.4 oz) cheesecake instant pudding mix
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- Salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix together the grated carrots, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- In a separate bowl, whisk together the cheesecake pudding mix and sweetened condensed milk until smooth.
- Whip the heavy cream in another bowl until stiff peaks form, then fold it into the pudding mixture.
- Spread the cheesecake pudding frosting evenly over the cooled cake.
- Drizzle generously with salted caramel sauce before serving.
Notes
For gluten-free options, substitute gluten-free flour. For dairy-free, use coconut milk instead of sweetened condensed milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 14g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: carrot cake, salted caramel, dessert, baking, cake