Indulge in the Ultimate Delight: Caramel Filled Carrot Cake with Cream Cheese Frosting
If there’s one dessert that consistently captures hearts and palates, it’s a perfectly baked carrot cake. But why settle for ordinary when you can experience something truly extraordinary? This isn’t just any carrot cake; it’s a magnificent, three-layered masterpiece generously filled with luscious caramel and crowned with the creamiest, tangiest cream cheese frosting. For me, carrot cake has always held a special place as a beloved classic, but this particular rendition elevates it to an unparalleled level of decadence. Every bite is an exquisite balance of moist, spiced cake, gooey caramel, and rich, velvety frosting – a symphony of textures and flavors that promises to become your new favorite dessert.
The Art of the Layered Caramel Carrot Cake
There’s an undeniable joy in creating a dessert that goes above and beyond, a truly “over-the-top” indulgence that leaves a lasting impression. This layered carrot cake fits that description perfectly, offering an irresistible combination of flavors and textures. It’s the kind of dessert I eagerly volunteer to bake for special occasions, knowing it will be met with smiles and requests for the recipe. My book club, for instance, provides the perfect excuse for such culinary adventures, especially during our annual summer pitch-in dinner where the dessert slot is always my first choice.
The inspiration for this particular masterpiece came from my dear friend, Roz, the talented baker behind La Bella Vita. She generously shared her recipe for a marvelous three-layer carrot cake, originally featuring a delightful praline filling. While a praline filling is undeniably delicious, I decided to simplify and intensify the experience by focusing purely on the irresistible allure of caramel. My adaptation keeps the caramel layer beautifully simple, ensuring it’s wonderfully gooey and spectacularly rich, serving as the perfect complement to the moist carrot cake layers. And, of course, no carrot cake is complete without a generous slathering of classic cream cheese frosting – a truly indispensable element that adds the perfect creamy, tangy finish. The moment I heard about her Carrot Cake with Caramel Filling and Cream Cheese Frosting, I knew it was a recipe I absolutely had to try.
Why This Carrot Cake is an Absolute Must-Make
Sometimes, a recipe comes along that is so exceptional, so utterly delicious, that it becomes a non-negotiable addition to your baking repertoire. This Caramel Filled Carrot Cake is precisely one of those recipes, and it was my lifelong friend, Kelly, who first convinced me of its unparalleled greatness. Kelly and I go way back, sharing a friendship that spans from third grade through countless college adventures and beyond. It was through our respective blogs that we reconnected in a new way, only to discover our shared history of growing up just blocks apart and even recalling a memorable college road trip to St. Louis.
During a recent visit to Michigan, Kelly raved incessantly about her sister Roz’s Carrot Cake With Praline Filling And Cream Cheese Frosting. Her enthusiastic endorsements were more than just praise; they were a challenge I couldn’t resist. The moment I baked and tasted this cake, I understood her fervor. The blend of sweet, tender carrot cake with the luxurious caramel filling and the zesty cream cheese frosting creates a flavor profile that is simply irresistible. It quickly became a runaway success, not only with Kelly and me but also with my entire book club, who adored every crumb. Most recently, I shared it with the wonderful team at the cardiac cath lab for a Christmas lunch, and their unanimous approval further solidified its status as a crowd-pleasing favorite. This cake isn’t just a dessert; it’s a testament to the power of shared recipes and the joy of bringing people together with incredible food. I am confident that once you experience this caramel-filled delight, you’ll fall in love with it too!
Baking Tips for a Perfect Caramel Carrot Cake
Creating this magnificent three-layer Caramel Filled Carrot Cake, while feeling incredibly indulgent, is surprisingly straightforward with a few key considerations. To ensure your cake layers are moist and perfectly spiced, always make sure your butter and eggs are at room temperature before mixing. This allows for better emulsification and a smoother batter. When grating your carrots, aim for a fine shred, as this helps them soften beautifully into the cake without leaving large, crunchy bits. For the caramel filling, patience is key. Cook it gently, whisking continuously, until it reaches that perfect thick, gooey consistency. If it seems too thin after cooling, a brief stint in the freezer can work wonders to firm it up before spreading.
Assembling a tall, layered cake can sometimes feel daunting, but don’t fret! If you find your layers wanting to slide, especially with the rich filling, a couple of wooden skewers inserted through the center can act as stabilizers. You can chill the cake thoroughly to firm it up, then carefully remove the skewers before serving, or trim them flush with the cake surface and simply advise your guests. The slight risk of a little caramel oozing out is part of its rustic charm and a delicious reminder of the decadent surprise within. This recipe is designed to be a joyous baking experience, culminating in a show-stopping dessert that tastes as incredible as it looks, making every effort truly worthwhile.
Explore More Irresistible Carrot Cake Inspired Recipes:
- Carrot Cake Rice Krispie Treats from Wine and Glue
- Cream Cheese Filled Carrot Cake Muffins from That Skinny Chick Can Bake
- Carrot Cake Cupcake Recipe with Maple Cream Cheese Frosting from It’s Yummi
- Carrot Cake Pancakes from Taste and Tell
- Classic Carrot Cake from That Skinny Chick Can Bake
- Plus more of my Best Dessert Recipes
Caramel Filled Carrot Cake Recipe
40 minutes
50 minutes
1 hour 30 minutes
20 servings
An extraordinary carrot cake with a caramel filling. Adapted from La Bella Vita blog.
Ingredients
Cake:
- 3 cups flour
- 2 cups sugar
- 1 cup light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 2 sticks butter, at room temperature
- 1/2 cup vegetable oil
- 6 eggs
- 1 tablespoon vanilla extract
- 1 1/3 cups (I used a 1 pound, 4 ounce can) drained crushed pineapple
- 1 cup shredded coconut
- 1 cup chopped pecans, toasted
- 6 cups shredded or grated carrots
Caramel Filling:
- 6 tablespoons butter
- 1 1/2 cups brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla
- 3/4 teaspoon salt
- 1/4 cup flour
- 2 teaspoons cornstarch
Cream Cheese Frosting:
- 2 8-ounce packages cream cheese, at room temperature
- 2 sticks of butter, at room temperature
- 7 cups powdered sugar
- 2 teaspoons vanilla
- Chopped pecans to garnish sides, optional.
Instructions
- Preheat oven to 350º.
- Butter and flour 3 9-inch round cake pans. Set aside.
- In the bowl of your stand mixer, add the flour, sugar, brown sugar, baking powder, baking soda, salt and cinnamon. Mix well.
- Add the oil, eggs, butter, vanilla, pineapple, coconut, pecans, and carrots.
- Place equal amounts of cake batter into each of three prepared pans.
- Bake for 35 – 40 minutes or until an inserted toothpick comes out clean. Place on baking racks to cool for 10 -15 minutes, then remove from pans to finish cooling.
- Prepare filling by melting the butter in a sauce pan. Add brown sugar and mix well. Add cream, vanilla and salt and mix to combine. Slowly add flour and cornstarch, whipping well to incorporate. Cook till mixture boils and thickens while whisking continuously. Run through a sieve to remove any lumps and place in fridge to cool completely (may chill overnight if necessary to thicken).
- Make frosting by beating together butter and cream cheese till light and fluffy. Add vanilla then mix in powdered sugar till desired consistency is reached.
To assemble:
- Top two of the layers with the caramel filling. If too runny, pop in the freezer till thickens. Spread a thick layer of the frosting over filling then stack these two layers. Top with third layer and frost the whole exterior as desired. Beware, that some caramel will ooze out. To minimize this, you may not want to use all the caramel.
- Garnish sides with chopped pecans if desired.
Notes
Total time does not reflect cooling and chilling times.
My layers started sliding when I stacked them. I inserted a couple wooden skewers to hold them in place. You can chill the cake thoroughly and remove them or cut them off at the cake’s surface and warn your guests before serving.
Nutrition Information:
Yield:
20
Serving Size:
1 slice
Amount Per Serving:
Calories: 894Total Fat: 50gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 150mgSodium: 671mgCarbohydrates: 108gFiber: 3gSugar: 87gProtein: 8g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Photo circa 2013
The Instagram teaser I put on Facebook…look at all that gooey caramel!