Salted Caramel Carrot Cake

Carrot cake is a great choice to end any spring meal, but this Salted Caramel Carrot Cake is especially sweet and delicious. Begin with a light and fluffy carrot cake, add a luscious cream cheese frosting, and top it all with salted caramel. Once you try it, this cake will become a family tradition. Happy Easter!

What could be more delicious than a poke cake filled with salted caramel? The rich, creamy addition of salted caramel ice cream topping makes it gooey and moist. And the sweet cream cheese frosting makes it irresistible!

You’re going to love this recipe because it comes together quickly and you can use handy ingredients that may already be in your pantry or refrigerator. Using a box of yellow cake mix as a shortcut makes the cake easier to assemble and saves time in the kitchen. And a jar of salted caramel ice cream topping adds flavor and richness to one of the best Easter desserts. A pinch of sea salt before serving makes the perfect garnish.

If you like this cake, then you will love my recipes for Carrot Cake Sandwich Cookies and Classic Carrot Cake. Make one of these delicious desserts for your Easter gathering this year. You’ll be so glad you did!

Salted Caramel Carrot Cake Recipe

What’s needed:

Cake:

• YELLOW CAKE MIX (spice cake mix is also delicious)
• EGGS
• CINNAMON & NUTMEG
• SHREDDED CARROTS
• SWEETENED COCONUT
• SALTED CARAMEL ICE CREAM TOPPING

Frosting:

• CREAM CHEESE
• UNSALTED BUTTER
• VANILLA
• CONFECTIONERS’ SUGAR

How to make Salted Caramel Carrot Cake?

Step-by-Step Instructions:

• Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, beat the cake mix and the next 5 ingredients until blended, about 2 minutes. Stir in the shredded carrots and the coconut.
• Spray a 13×9-inch baking pan with cooking spray. Pour the batter into the pan. Bake the cake for 25-30 minutes until a toothpick inserted in the center comes out clean.

• Remove the cake from the oven to a cooling rack. Poke the warm cake with a fork to create rows of holes. Try not to tear the cake as you are making the holes. While the cake is still warm, pour the salted caramel topping over the cake and spread it evenly with a spatula. Tap the pan on the counter to settle the caramel. Add coarse sea salt to the top of the caramel, if desired. Refrigerate the cake for at least two hours.

• Beat the frosting ingredients in a medium bowl on medium speed until well blended. Dollop frosting evenly over the cake and spread to cover. Drizzle 2 more tablespoons of salted caramel topping over the frosting for decoration. Refrigerate the cake until ready to serve. Recipe makes 15 servings.

I served the cake with vanilla ice cream at a spring family gathering. This was a real crowd-pleaser. Sweet and salty at its best, I hope you give this recipe a try.

Looking for ideas on what to serve on Easter Day? Be sure to take a look at my collection of the BEST EASTER RECIPES. Whether you’re looking for a savory side dish, a spring salad, or a delicious main dish, you’ll find lots of classic dishes and maybe even a new favorite or two.

For more of the best Easter desserts, check out these sweet recipes:

• Fruit Pizza
• Carrot Honey Loaf
• Judy’s Homemade Strawberry Shortcake
• Rhubarb Custard Bars
• White Texas Sheet Cake

Find the full list of ingredients and measurements for Salted Caramel Carrot Cake on the recipe card below. And for more dessert recipes, enter your email address in the SUBSCRIBE BOX, I’ll send new recipes right to your inbox. I can’t wait for you to join us!