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–+ servings

Salted Caramel Carrot Cake

Moist spiced carrot cake with toasted pecans, creamy brown butter frosting, and salted caramel drizzle. A decadent celebration dessert.
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Prep Time 1 hour
Cook Time 24 minutes
Total Time 1 hour 24 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 1080
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups pecans, toasted and divided about 8 oz (227g)
  • 2 1/4 cups all-purpose flour 281g
  • 1 cup granulated sugar 198g
  • 1/2 cup packed light brown sugar 107g
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3 large eggs
  • 1 cup buttermilk 236ml, well shaken
  • 1/2 cup vegetable oil 118ml
  • 3/4 cup sour cream 180g
  • 2 tablespoons bourbon or apple juice optional
  • 1 teaspoon pure vanilla extract 5ml
  • 1/2 cup caramel baking chips 3 oz (85g), melted
  • 2 cups peeled and finely grated carrots about 2 large carrots
For the Frosting
  • 1/2 cup unsalted butter 113g, cut into pieces, for browning
  • 1 1/2 cups unsalted butter 339g, at room temperature
  • 7 cups powdered sugar 911g
  • 1 teaspoon pure vanilla extract or up to 2 teaspoons
  • 1 tablespoon heavy cream 15ml
  • 1/8 teaspoon fine salt
For the Assembly
  • 1/2 cup salted caramel sauce 120ml, warm for drizzling
  • 1 cup reserved toasted pecans chopped, for pressing on the cake

Method
 

For the Cake
  1. Preheat the oven to 350°F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and dust the sides with flour. Spread the pecans on a rimmed baking sheet and toast for 5 to 8 minutes until fragrant; cool and chop coarsely.
  2. Place the caramel baking chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside.
  3. In a large bowl, whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add the eggs, buttermilk, vegetable oil, sour cream, bourbon (if using), and vanilla. Mix on low speed until combined, then beat on medium for 1 minute. Gently fold in the melted caramel chips, 1 cup of the toasted pecans, and the grated carrots.
  4. Pour the batter evenly into the prepared pans. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then invert onto wire racks to cool completely.
For the Frosting
  1. Melt the 1/2 cup butter in a small saucepan over medium heat. Let it boil and bubble, stirring frequently, until the milk solids turn amber and the butter smells nutty, about 5 minutes. Remove from heat, pour into a heatproof bowl, and refrigerate for 15 to 20 minutes, until it is a soft, spreadable solid.
  2. In a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed for 3 to 4 minutes until pale and creamy. Scrape down the bowl and add the browned butter, beating until fully combined.
  3. Add 4 cups of powdered sugar and the vanilla extract, mixing on low until incorporated. Add the remaining 3 cups powdered sugar, the heavy cream, and salt. Beat on low until moistened, then increase to high speed and beat for 1 to 2 minutes until the frosting is fluffy and spreadable.
To Assemble
  1. Trim the domed tops from the cooled cakes with a serrated knife or cake leveler. Set a dab of frosting on a cake board or platter and place the first cake layer on top.
  2. Spoon or pipe about 1 cup of frosting onto the first layer and spread it evenly with an offset spatula. Top with the second layer and repeat with another cup of frosting. Place the final layer on top, inverted, so the bottom is the smoothest surface.
  3. Use the remaining frosting to fill any gaps between the layers and coat the entire cake in a thin crumb coat. Smooth it with a bench scraper or offset spatula, then refrigerate for 15 to 20 minutes until the crumb coat is set.
  4. Finish by frosting the outside of the cake with a generous final layer. Press the reserved toasted pecans into the bottom edge, then drizzle the salted caramel sauce over the top just before serving.

Nutrition

Calories: 1080kcalCarbohydrates: 135gProtein: 6gFat: 57gSaturated Fat: 24gCholesterol: 140mgSodium: 370mgFiber: 3gSugar: 115g

Notes

To make brown butter ahead, chill it until just spreadable; if it hardens too much, let it sit at room temperature until softened.
Grate carrots on the fine holes of a box grater, then pat dry with paper towels before folding in to avoid a soggy cake.
You can substitute the bourbon with apple juice or brewed coffee if you prefer a non-alcoholic version.
Store leftover cake in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.
For a cleaner drizzle, warm the salted caramel sauce for 10 seconds in the microwave before pouring over the cake.
If you don't have three 8-inch pans, bake the batter in two 9-inch pans and increase the baking time by 5 minutes.

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