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Carrot Cake with Salted Caramel-Cream Cheese Frosting

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Betty Crocker Kitchens
Updated Sep 20, 2016
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Traditional carrot cake studded with pecans, spread with sweet cream cheese frosting and topped with a layer of salted caramel sauce and sea salt becomes a showstopper dessert for any occasion.

Carrot Cake with Salted Caramel-Cream Cheese Frosting

  • Prep Time 40 min
  • Total 4 hr 15 min
  • Servings 12
  • Ingredients 15
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Ingredients

Cake

Frosting

  • 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

Topping

  • 1/3 cup salted caramel sauce
  • 1/2 teaspoon coarse sea salt

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of four 8-inch round cake pans with shortening.
  • Step 
    2
    In large bowl, beat cake mix, milk, melted butter, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Stir in carrots and pecans. Spoon and spread batter evenly in pans (about 1 1/4 cups batter each).
  • Step 
    3
    Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
  • Step 
    4
    In large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. Beat in 1/4 cup caramel sauce and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy.
  • Step 
    5
    Frost cake using 2/3 cup between layers. Frost sides with a thin layer of frosting so sides are covered but still showing through. Spread remaining frosting on top. Refrigerate uncovered at least 2 hours.
  • Step 
    6
    When ready to serve, carefully pour and spread 1/3 cup caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.

Nutrition

Nutrition Facts are not available for this recipe

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