Salted Caramel Carrot Cake — YUM

SALTED CARAMEL CARROT CAKE

My tried and true recipe, and the most delicious carrot cake you will ever have!!! I hope you enjoy!
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Servings 12

Ingredients
  

CARROT CAKE

  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 1 TBSP pumpkin pie spice
  • 1 tsp salt
  • 4 eggs
  • 2 TBSP vanilla extract
  • 1 1/2 cups oil
  • 2 cups carrots, finely shredded
  • 1 cup crushed pineapple, drained
  • 1/2 cup pecans, chopped
  • 1/2 cup shredded coconut

CREAM CHEESE FROSTING

  • 2 sticks butter, softened
  • 2 blocks cream cheese, softened
  • 1 TBSP vanilla extract
  • 4 cups powdered sugar

Instructions
 

CAKE

  • Preheat oven to 325 degrees. In a mixing bowl, add eggs, oil, & vanilla extract and mix until combined. Next, add your flour, baking soda, salt & pumpkin pie spice and mix until the batter starts to form. Lastly, add your carrots, pineapple, coconut and pecans. Mix just until combined being careful not to over mix. Divide batter equally into 3 cake pans that have been sprayed with nonstick spray.
    Bake until a toothpick comes out crummy, but not clean. That is how you know your cake will be moist!!! They will continue to cook as they start to cool.

FROSTING

  • For your cream cheese frosting, in a mixing bowl add your butter and powdered sugar. Mix for a couple of minutes until the frosting has started to form. Add your cream cheese and vanilla extract next. Turn your mixer on high until you have the most beautiful cream cheese frosting.

ASSEMBLY

  • Once cake layers have completely cooled, start to layer with your cream cheese icing. Top with caramel and flaky sea salt. ENJOY!!!

Notes