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!
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Place the cake back in the fridge to prevent the caramel from continuing to drip after it comes back to room temperature.