200 g cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
For the Caramel Glaze:
1/2 cup granulated sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1/2 tsp vanilla extract
Instructions:
Prepare the Cake:
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, followed by the vanilla extract.
Gradually fold the dry ingredients into the wet mixture. Mix until just combined.
Gently fold in the grated carrots, crushed pineapple, and walnuts (if using).
Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:
Beat the cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar and vanilla extract, beating until fluffy.
Prepare the Caramel Glaze:
In a saucepan over medium heat, melt the sugar until golden brown, stirring constantly.
Add the butter and stir until fully incorporated.
Slowly pour in the cream while stirring, and let the mixture simmer for 1–2 minutes.
Remove from heat and stir in the vanilla extract. Allow to cool slightly.
Assemble the Cake:
Spread an even layer of cream cheese frosting over the cooled cake.
Drizzle the caramel glaze generously over the top, letting it drip down the sides for an elegant look.
Optional: Garnish with crushed nuts or a light sprinkle of cinnamon.
Serve this caramel-glazed carrot cake with a hot cup of coffee or tea and watch it disappear slice by slice. Enjoy!
