This caramel carrot cake is a new twist on the classic family favorite carrot cake. A from scratch cake that is moist with a hint of caramel flavor, then topped with caramel cream cheese glaze. A homemade easy carrot bundt cake you’ll love to make over and over.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
Carrot cake is such a comforting food. It’s a classic, so I didn’t want to change it up too much, but I DO like to keep things interesting, so I came up with this caramel carrot cake.
I think the rich taste of the caramel works really well with the spiciness of the carrot cake. I’ve even added in a bit of caramel to the classic cream cheese topping.
To get your bundt cake to come out of the pan perfectly, just make sure to grease and flour it very well. You can see all my tips for getting your cakes to release here: Tips for Releasing Cakes
LET’S TALK ABOUT SOME OF THE INGREDIENTS FOR THE CARAMEL CARROT CAKE & GLAZE:
Shredded carrots: You’re using real shredded carrots in this one and you’ll want to shred them yourself and thinly. If you buy the pre-shredded carrots, those can be a little too thick.
On a random note: I’ve had several people ask me, “Carrot cake has actual carrots in it?”. Yes, it does. I always get a little confused when I’m asked that. I mean, apple cakes have apples, pumpkin cake has pumpkin, zucchini cake has zucchini.
I guess it’s hard for some to imagine putting carrots in a cake and it coming out actually tasting good. I’m sure you’ve tasted carrot cake before, but if you haven’t…trust me…it’s good.
My mom always used to say, “Don’t knock it til you try it” and that’s true when it comes to carrot cake. Kids will even like this…just don’t mention it has carrots in it. This works…I know because I’ve tried it 😉
Cinnamon: You’ll be adding in a bit of cinnamon. Don’t omit this because that in combination with the carrots are what gives the cake the classic carrot cake taste.
Caramel Chips: These are really good added to the cake. It gives it a hint of caramel, so it’s ends up being not your normal carrot cake. You’ll also add a bit to the cream cheese glaze to give it a caramely hint.
Cream cheese: You’re going to add cream cheese to the glaze. It gives it a little tartness and cream cheese goes really well with carrot cake.
MIXING METHOD FOR THE CARAMEL CARROT CAKE:
The mixing method for this cake is really easy. Essentially you’ll just be adding the liquid ingredients into the dry ingredients, stirring, then adding in the carrots. Super simple.
TIPS & FAQs FOR THE CARAMEL CARROT CAKE:
Grate or shred your own carrots. The pre-shredded kind you get at the store can sometimes be to thick. You don’t want thick pieces of carrot in your carrot cake.
They do different things and you’ll need both in this recipe.
No, but that’s part of the flavor of this cake. It’s meant to be a caramel carrot cake and the caramel bits help to add some flavor and sweetness to it.
This is so the caramel chips don’t sink to the bottom of the pan while your cake is baking.
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SUPPLIES/TOOLS USED FOR THE CARAMEL CARROT CAKE:
Ok, let’s get to the recipe!
**By the way, this recipe was developed and tested using volume measurements (cups etc.). I do this because most people are used to measuring, instead of weighing. You may use the metric converter button to see the weight (gram) measurements. Those numbers are estimates on weight. Your results may vary a bit if you use the weight measurements.
Caramel Carrot Cake with Caramel Cream Cheese Glaze
- 2 ½ cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 4 large eggs
- 1 cup oil
- ½ cup milk
- 2 teaspoon vanilla extract
- 2 ½ cups shredded carrots (thinly shredded carrots)
- 1 ½ cups chopped caramel chips (I measured one cup, then chopped) (buy one package of caramel baking chips, the rest will be for the glaze)
For the cake:
- Preheat oven to 325 degrees. Grease and flour a bundt pan very well.
- Shred enough carrots to make 2 ½ cups worth and set aside.
- Take 1 to 1 ½ cups of the caramel chips and pulse in a food processor to break them up a bit. If you don’t have a food processor, just put them into a large ziplock bag, seal it, and use a rolling pin to break them up. (You need the chips smaller, so they don’t sink to the bottom when baking and to distribute the caramel taste throughout the cake better. Set the caramel bits aside.
- In a bowl, add the eggs, oil, milk and vanilla. Mix well and set aside.
- In a larger mixing bowl, add the flour, sugar, salt, baking powder, baking soda and cinnamon. Mix well.
- Pour the liquid mixture into the dry mixture and mix with a whisk or wooden spoon.
- Add in the carrots and chopped caramel chips and stir.
- Pour into the greased and floured bundt pan and bake at 325 degrees for about 55 minutes.
- Cool on a wire rack for about 15-20 minutes. Release from the pan and let cool completely on a rack.
For the glaze:
- Microwave ½ a cup of caramel chips plus 1 tablespoon of milk for no more than about 30 seconds. (Just use what’s leftover from the bag. ) Add another tablespoon of milk and mix well. Keep mixing until it’s smooth. Set aside to cool off a bit.
- In a mixing bowl, mix the butter and cream cheese well.
- Add in the powdered sugar, vanilla and two tablespoons of milk. Mix well.
- Add in the melted caramel chips and mix well. If the glaze is too thick, add in milk by teaspoonful. You don’t want it too thin though, or it will run off the cake and pool around the bottom.
- Once the cake is cooled, spoon on the glaze, or use a piping bag to drizzle it on.
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