Take this stir-together moist spiced Caramel Carrot Cake to the next level with a fudge-like caramel topping that crackles enticingly on the top when sliced.
Caramel Carrot Cake
Makes 1 (10-inch) cake
Ingredients
- Cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1½ cups firmly packed light brown sugar
- ¾ cup vegetable oil
- ½ cup unsweetened applesauce
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups shredded carrots
- 2 tablespoons chopped crystallized ginger
- ¼ cup finely chopped pecans
- Caramel:
- ½ cup firmly packed light brown sugar
- ⅓ cup heavy whipping cream
- ¼ cup unsalted butter, cubed
- ¼ teaspoon kosher salt
- ½ cup sifted confectioners’ sugar
Instructions
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.
- For cake: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and ground ginger. In a large bowl, whisk together brown sugar, oil, applesauce, eggs, and vanilla.
- Whisk flour mixture into sugar mixture just until dry ingredients are moistened; stir in carrots, crystallized ginger, and pecans. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack for 15 minutes. Gently turn out cake onto a wire rack, and let cool completely.
- For caramel: In a small enameled cast-iron Dutch oven, bring brown sugar, cream, butter, and salt to a boil over medium-high heat, stirring until sugar dissolves. Boil, stirring constantly, for 1 minute.
- Remove from heat. Gradually whisk in confectioners’ sugar until smooth. Pour onto cooled cake. Let stand for 15 minutes before slicing. Store in an airtight container for up to 3 days.