The Best Carrot Cake

Layers of moist carrot cake with a fluffy cream cheese frosting and drizzled with the most delicious caramel sauce. This cake is my all-time favorite.

Thanksgiving is right around the corner and I'm sharing a recipe that will be on my family's table on that special day. My mom got this carrot cake recipe when she was in college and my family has made it ever since. She has tweaked it over the years and has made this cake famous. It's perfect for every holiday and I can't remember a Thanksgiving without it. It has made me a carrot cake snob and I've never tasted one as delicious!I made this cake for the dessert table at my wedding reception and I can't wait to share photos with all of you!

The layers have finely grated carrots which make for a moist and delicious cake. I took this recipe up a notch by adding a caramel drizzle which balances out the cream cheese frosting perfectly. I decorated this cake semi "naked" so that the carrot cake could be the star of the show. This icing smoother is my favorite!

This cake stand is my favorite and you can find a similar one here.

This caramel sauce can be a bit tricky but it is so worth the effort. At first you may think you've messed up because the sugar may forms clumps, but keep stirring and it will all melt down into an amber colored liquid gold. Once you add your butter and then cream, the caramel comes together and it takes serious effort not to eat the entire thing. Let it cool for about 15 minutes before drizzling it and if it get too thick, simply zap it in the microwave for a few seconds. I like to use a squeeze bottle to drizzle caramel and chocolate, but drizzling it with a spoon works great too.

I'm so thankful for all of you and I hope you make this cake for your family this Thanksgiving!

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The Best Carrot Cake

Yield: 3 layered, 8 inch cake

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Cake

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups vegetable oil
• 4 large eggs, beaten
• 1 teaspoon vanilla extract
• 3 cups finely grated carrots

For the Cream Cheese Frosting

• 1/2 cup (1 stick) salted butter, softened
• 8 oz package cream cheese, softened
• 4 cups confectioners sugar
• 1 teaspoon vanilla extract

For the Caramel

• 1/2 cup granulated sugar
• 3 tablespoons butter, softened
• 1/4 cup heavy cream
• 1/2 cup chopped pecans for topping

instructions:

How to cook The Best Carrot Cake

For the Cake

1. Preheat oven to 350°F. Grease 3, 8 inch pans with shortening and flour, then line each bottom with parchment paper. This is a tender cake and the layers tend to stick to the pans, so lining them prevents cake fails.
2. In a large bowl, whisk together flour, baking soda, salt, sugar, cinnamon and nutmeg until combined. Add oil, beaten eggs, and vanilla extract and mix until just combined using a rubber spatular or spoon.
3. Peel and finely grate carrots using a fine grater or food processor and fold into batter until all combined.
4. Bake for 20-30 minutes, or until a toothpick comes out clean and the layers are firm to the touch. Leave in the pans for 10 minutes and then remove the layers and let cool completely on a drying rack. Once cooled completely, I like to wrap the layers in plastic wrap and place in the freezer for a few hours. This makes it easier to assemble since the cake it so tender.

For the Cream Cheese Frosting

1. In a stand mixer fitted with a paddle attachment, beat softened butter and cream cheese for about 3 minutes, or until light and fluffy. Turn the mixer to low and slowly add the confectioners sugar and then vanilla extract and beat on medium speed for another minute. The frosting should be smooth and fluffy.
2. Place the first layer of cake onto a cake stand and top with about a cup of frosting. Spread to edges and make sure the frosting is smooth and even. Continue with the other layers and then frost the sides of the cake with an offset spatula. Use an icing smoother or offset spatula to scrape the frosting off and give it the semi “naked” look.
3. Chill in the fridge while you make your caramel.

For the Caramel

1. In a medium saucepan, heat the sugar on medium-low until it starts to melt on the bottom and stir continuously using a rubber spatula. The sugar will form clumps but continue stirring until it is all melted and an amber color. Once completely melted, remove from heat and stir in the softened butter. This will bubble up but continue stirring until combined, then immediately stir in the heavy cream and stir to combine. Place back on the burner and let sit for 30 more seconds while you stir.
2. Let caramel cool 15 minutes before drizzling on the cake and if it’s too thick, place in the microwave for a few seconds until runny.
3. Using a squeeze bottle or spoon, drizzle caramel down the sides of the cake.
4. Sprinkle pecans on top. Store in refrigerator and serve at room temperature.
5. ENJOY!

NOTES:

Option to add golden raisin and pecans to the batter.

Created using The Recipes Generator