Maple Caramel Carrot Cake
Rating

Spiced carrot cake layers infused with maple syrup and topped with maple caramel & cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- 1½ tsp ground cinnamon
- ¾ tsp ground nutmeg
- ½ tsp ground ginger
- pinch ground cloves
- 1¼ cup vegetable oil
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1½ tsp vanilla
- 3 cups grated carrots lightly packed,approx. 4 large carrots
- Maple Caramel:
- 1 cup pure maple syrup
- ½ cup heavy cream
- 1 Tbsp unsalted butter
- Cream Cheese Frosting:
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar sifted
- 2 tsp vanilla
- 1 cup cream cheese full fat, chilled, cubed
- cornstarch or meringue powder optional
- Assembly:
- 4 Tbsp pure maple syrup
- ¼ cup pecans chopped, toasted
Instructions
- Carrot Cake:
- Preheat oven to 350F. Grease and flour two 8″ cake rounds, line with parchment.
- In a medium bowl, combine flour, baking powder, baking soda, spices, and salt. Set aside.
- In the bowl of a stand mixer combine vegetable oil and sugars. Beat until well combined (2 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Add flour mixture in 3 parts. Add in carrots.
- Spread batter evenly into prepared pans and bake for 55mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
- Maple Caramel:
- Place maple syrup in a medium saucepan and bring to a boil over med-high heat. Do not stir at any point.
- Reduce heat to medium and simmer until maple syrup starts to brown even more (the bubbles will be very dark brown) or the temperature reads 240F on a candy thermometer.
- Remove from heat and slowly pour in cream while whisking quickly. The mixture will bubble up a lot.
- Return to heat, add butter, and continue to cook for 2-3mins while whisking constantly.
- Cool completely then transfer to an airtight container and store in the fridge.*
- Cream Cheese Frosting:
- Using a stand mixer or hand mixer beat butter until pale and creamy. Reduce speed to low. Add powdered sugar 1 cup at a time and mix on low until well blended. Increase speed to medium and beat for 3 minutes.
- Add vanilla and continue to beat on medium for 1 minute.
- Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat well until blended and ensure no lumps of cream cheese remain.
- If needed, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn't but this is an option). Run mixer on low for a couple of minutes to remove any air bubbles.
- Assembly:
- Trim cake layers if needed. Place one layer of cake on a cake stand or serving plate. Drizzle with 2 Tbsp pure maple syrup. Top with 1 cup of cream cheese frosting and half of the caramel.**
- Repeat with remaining layer and sprinkle chopped pecans on top if desired.
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