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This Carrot Maple Caramel Cake is a masterpiece of flavor and appearance that goes well beyond your average carrot cake. With its delectable blend of freshly grated carrots, aromatic spices, and an indulgently sweet layer of maple caramel, this cake is a true showstopper. But that’s not all! It’s then finished with a heavenly cream cheese buttercream frosting that comes together with ease. Words simply cannot do justice to just how delicious and impressive this cake truly is – you have to taste it to believe it!
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Carrot Maple Caramel Cake
Yield: 12
Prep time: 1 H & 15 MCook time: 55 MinTotal time: 2 H & 10 M
Spiced carrot cake layers infused with maple syrup and topped with maple caramel cream cheese frosting.
Ingredients
Carrot Cake
Maple Caramel
Cream Cheese Frosting
Assembly
Instructions
Carrot Cake
- Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans, and line each with parchment paper.
- Combine flour, baking powder, baking soda, spices, and salt in a medium bowl. Set aside.
- In the bowl of your stand mixer, combine vegetable oil and sugars. Beat until well combined. Add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Add flour mixture in three parts. Add in carrots.
- Spread batter evenly into prepared pans and bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Place cakes on a wire rack to cool for 10 minutes and then turn out onto a wire rack to cool completely.
Maple Caramel
- Place maple syrup in a medium saucepan and bring to a boil over medium-high heat. Do not stir at any point.
- Reduce heat to medium and let it simmer until the maple syrup darkens (bubbles turn dark brown) or the temperature reaches 240 F on a candy thermometer.
- Remove from heat and slowly pour in cream while whisking quickly. The mixture will bubble up.
- Return to heat, add butter, and continue to cook for 2-3 minutes while continuously whisking.
- Cool completely, then, transfer to an airtight container and store in the refrigerator.
Cream Cheese Frosting
- To make the buttercream using a stand mixer or a hand mixer, start by beating the butter until it turns pale and creamy. Next, reduce the speed to low and gradually add one cup of powdered sugar at a time, mixing on low speed until everything is well blended. Once all the sugar is incorporated, increase the speed to medium and continue beating for three minutes. This will help to achieve a light and airy texture for your buttercream.
- Add vanilla and continue to beat on medium for one minute.
- Slowly add chilled cream cheese one cube at a time. Beat well until blended and ensure no lumps of cream cheese remain.
Assembly
- Trim cake layers if needed. Place one layer of cake on a cake plate.
- Drizzle with two tablespoons of pure maple syrup. Top with one cup of cream cheese frosting and half the caramel.
- Repeat with the remaining layers.
Here are some more great cake recipes to try:
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