Maple Caramel Carrot Cake – Liv for Cake

Delicious Maple Caramel Carrot Cake Recipe

Indulge in this spectacular Maple Caramel Carrot Cake, brimming with warm spices and topped with a luscious maple caramel and cream cheese frosting. Perfectly suited for a cozy gathering or a delightful dessert at home, every bite is an explosion of flavor!

Ingredients

For the Carrot Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots (freshly shredded)

For the Maple Caramel:

• 1 cup pure maple syrup
• 1/2 cup heavy cream
• 1/4 cup unsalted butter

For the Cream Cheese Frosting:

• 1 cup unsalted butter (room temperature)
• 4 cups powdered sugar (sifted)
• 2 tsp vanilla extract
• 1 cup cream cheese (full fat, chilled, cubed)
• Optional: 1-2 tbsp cornstarch or meringue powder (to stiffen the frosting)

Instructions

Step 1: Bake the Carrot Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans and line them with parchment paper.
2. In a medium bowl, mix together the flour, baking soda, baking powder, spices, and salt. Set aside.
3. In a large mixing bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined (about 2 minutes). Add the eggs one at a time, mixing thoroughly after each addition, then add the vanilla extract.
4. Gradually mix in the dry ingredients in three parts until just combined. Fold in the grated carrots.
5. Divide the batter evenly among the prepared pans. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Prepare the Maple Caramel

1. In a medium saucepan, add the maple syrup and bring to a boil over medium-high heat. Do not stir while it’s boiling.
2. Lower the heat and simmer until the syrup becomes dark brown, or until a candy thermometer reads 240°F.
3. Remove from heat and carefully whisk in the heavy cream (the mixture will bubble up).
4. Add the butter and return to heat, stirring for 2-3 minutes until smooth. Cool completely and store in an airtight container.

Step 3: Make the Cream Cheese Frosting

1. In a stand mixer, beat butter until creamy and pale. Gradually add the sifted powdered sugar, mixing on low until combined, then increase the speed and beat for 3 minutes.
2. Add in the vanilla extract and mix for another minute.
3. Slowly add the cream cheese, a cube at a time, ensuring there are no lumps. If a firmer frosting is desired, add cornstarch or meringue powder as needed.

Step 4: Assemble the Cake

1. If needed, trim the tops of the cooled cake layers to make them even. Place one layer on a serving platter.
2. Drizzle 2 tablespoons of pure maple syrup over the layer. Top with 1 cup of cream cheese frosting and half of the prepared caramel.
3. Place the second layer on top and repeat the process. If desired, sprinkle chopped pecans on top for extra crunch.

Final Notes

• Store any leftovers in an airtight container in the fridge or freeze the layers individually for up to 3 months.
• Enjoy the unique flavors of this Maple Caramel Carrot Cake for any occasion, or simply as a special treat for yourself!

This Maple Caramel Carrot Cake is a delightful twist on a classic dessert, making it a must-try for any baking enthusiast! By following these clear steps and tips, you’ll create a dessert that shines at any gathering. Enjoy your cooking!