Maple Caramel Carrot Cake

Maple Caramel Carrot Cake

Ingredients:

• Carrot Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• Pinch of ground cloves
• 1 1/4 cups vegetable oil
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 3 cups grated carrots, lightly packed (approx. 4 large carrots)

• Maple Caramel:

• Maple syrup (amount not specified in the snippet)
• Cream (amount not specified in the snippet)
• Butter (amount not specified in the snippet)

• Cream Cheese Frosting:

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

Instructions:

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake rounds with parchment paper.

Dry Ingredients: In a medium bowl, mix flour, baking powder, baking soda, spices, and salt.

Wet Ingredients: In a stand mixer, beat vegetable oil and sugars until well combined. Add eggs one at a time, then vanilla. Gradually add dry ingredients, then fold in grated carrots.

Bake: Divide batter into prepared pans. Bake for about 55 minutes or until a toothpick comes out mostly clean. Cool on a rack.

Maple Caramel: In a saucepan, bring maple syrup to a boil, then simmer until it darkens. Add cream and butter, whisking constantly. Cool completely.

Frosting: Beat butter until creamy. Gradually add powdered sugar, then vanilla. Add cream cheese one cube at a time, beating until smooth.

Assembly: Trim cooled cakes if needed. Layer cakes with frosting and drizzle with maple caramel. Use additional frosting to create a barrier to keep caramel in place.

Storage: The assembled cake can be stored in the refrigerator or frozen for later enjoyment.

This cake offers a delightful twist on traditional carrot cake, incorporating the richness of maple and the tanginess of cream cheese for a truly decadent dessert.