Spicy and lush this carrot cake is filled with roasted walnuts, salted caramel, and pineapple then enrobed in a tangy cream cheese frosting
Look at those layers. The frosting to cake ratio, its just on point, in my humble opinion!
Carrot cake is just such a health decision, carrots= veggies, walnuts= heart healthy. We won’t mention the cream cheese, butter and sugar. Or the salted caramel I just needed to add.
I made this on Easter and it was a huge hit, we had 13 desserts at the table and this along with the Espresso Cheesecake took the biggest hits. The best part was leftovers for a treat at work. This cake is so spicy and moist, the cream cheese tang, the crunchy roasted walnuts and the salted caramel.
While you could totally add raisins, I am not a fan. When it comes to baking, raisins have always been wanna be chocolate chips. And of course I will always take chocolate chips. Used to tell people I was allergic to raisins to ensure I always got the chocolate chip cookie. I was a naughty kid!
I have made this cake with walnuts and pecans, I personally love both and will just use whatever I have on hand. To me, pineapple always its a great addition to carrot cake so I always add some!
- 240 Grams AP Flour
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- ½ teaspoon salt
- 250 Grams (1 1/4 cup) Brown Sugar
- 6oz Vegetable oil
- 3 large eggs, at room temp.
- 2 teaspoons Vanilla extract
- 2 ⅔ Cups shredded carrots (3 large carrots)
- 4oz (1/2 Cup) Crushed Pineapple, drained
- 8oz Chopped Toasted Pecans (pre toast them in oven for 10 minutes)
- 1/2 cup Homemade Salted Caramel or store bought salted caramel
- Preheat oven to 350F and grease a 18 X 13 inch baking sheet. Then line the baking sheet with parchment and grease the parchment.
- In a large bowl whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in large bowl.
- In the bowl of an electric mixer with the whisk attachment add the sugar, oil, eggs, and vanilla together until mixture is smooth. Fold in the carrots and pineapple. Gently fold in the flour mixture until just combined.
- Pour batter into prepared pan, smooth so even. Bake until center of cake is firm to touch, 15 to 18 minutes. Let cool on a wire rack. Then invert cake peeling off the parchment paper. Let cake cool completely, make frosting now.
Cream Cheese Frosting
- In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste and heavy cream. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
- Using sharp serrated knife, cut cake in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.
- Place first piece of cake on a cake board. Brush on a thin even layer of salted caramel. Place 1/2 cup of frosting on layer spreading evenly then repeat until you end with the last cake on top. Use remaining frosting to frost the cake. Drizzle salted caramel on top and place toasted pecans on and around cake. Store in fridge.
Recipe Adapted from Cooks Illustrated