This carrot cake with caramel buttercream is the perfect Easter dessert! This carrot cake recipe is so moist and tender. It’s made with vegetable oil instead of butter. It’s spiced up with some cinnamon and nutmeg too. The frosting is a swiss meringue buttercream with a caramel sauce added to it. Plus, sandwiched between each cake layer is even more caramel!
Best Carrot Cake Recipe
This easy carrot cake recipe would taste amazing with home-grown carrots. Fresh carrots pulled from the garden are always the sweetest. Unfortunately, there’s still snow on the ground here in New York and I had to buy mine from the store.
Don’t worry though. The cake still tastes insanely delicious.
I couldn’t wait until this summer to make this recipe. I needed it for Easter!
Though you could wait until Fall to make this recipe too. It has the warm flavors of cinnamon and nutmeg. The beautiful golden color of the caramel. Can we just skip spring and summer and jump into fall? I’m totally joking, sort of. It’s my favorite season and this cake completely reminds me of it.
The caramel was an awesome compliment to the carrot cake. Honestly, I think caramel goes perfectly with basically everything, especially a spoon.
I’ll be honest though. I did not make the caramel. I grabbed some caramel sauce out of the ice cream aisle for the caramel buttercream and the caramel for the filling and the drip came from those individually wrapped caramel squares.
A little shortcut is well-deserved after whipping up a batch of swiss meringue buttercream. It’s not a crazy amount of work, but it has several more steps than American buttercream has.
I also added some toasted pecans for garnish. Pecans are my very favorite nut. The husband isn’t keen on them, so I didn’t add them into the actual cake. One of my favorite parts of eating the cake was the pieces of roasted pecans on the top of the cake with the drizzle of caramel. Holy smokes. This could be my new birthday cake. I might have to retire the chocolate cake with peanut butter frosting. It’s a close call.
Other carrot cake desserts:
- Browned Butter Carrot Cake Blondies
- Cream Cheese Carrot Cake Cake Pops
- Peanut Butter Carrot Cake Whoopie Pies
How to make carrot cake:
- 1 + 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp . cinnamon
- 1/4 tsp . ground nutmeg
- 4 eggs
- 1 T . vanilla
- 3 cups all-purpose flour
- 2 tsp . baking soda
- 1 tsp . baking powder
- 1/2 tsp . salt
- 3 cups grated carrots
- 1/2 cup finely chopped toasted pecans
- 1 batch of Swiss Meringue Buttercream
- 1 cup caramel
- 1/4 cup caramel
- 1/4 cup toasted pecan halves
- Preheat oven to 350 degrees. Spray nonstick cooking spray on two 8-inch round cake pans. Dust with flour.
- In a large mixing bowl, add in the granulated and brown sugar, cinnamon, and nutmeg. Mix until combined.
- Add in the oil. Canola oil would also work. Mix on medium until combined.
- Add in the vanilla and the eggs, one at a time. Mix on medium until each egg is incorporated.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
- Pour the dry ingredients into the wet mixture. Mix on low until the flour is almost completely incorporated. Turn up to medium and mix for another 30 seconds.
- Add in the carrots and pecans and stir until incorporated.
- Divide the batter into the cake pans evenly. Place in the oven for 30 to 35 minutes or until done. Place a toothpick in the center of the cake and if comes out clean or with moist crumbs it's done.
- Mix together 1/2 cup of caramel and swiss meringue buttercream.
Assemble the cake
- Place a layer of cake on the bottom of the cake plate. Place a layer of buttercream on top of the cake.
- Place the remaining 1/2 cup of caramel in the center of the buttercream.
- Place the next layer of cake down and slather with buttercream.
- Heat the the garnishing caramel for 15 seconds until it makes a nice drizzle consistency. Drizzle the caramel on the top of the cake and place the pecans around the outer edge.