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4.86 from 21 votes

Maple Caramel Carrot Cake

Spiced carrot cake layers infused with maple syrup and topped with maple caramel & cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 55 minutes
Total Time 2 hours 55 minutes
Servings 12
Calories 619kcal
Author Olivia

Ingredients

Carrot Cake:

Maple Caramel:

Cream Cheese Frosting:

  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 1 cup cream cheese full fat, chilled, cubed
  • cornstarch or meringue powder optional

Assembly:

US Customary - Metric

Instructions

Carrot Cake:

  • Preheat oven to 350F. Grease and flour two 8" cake rounds, line with parchment.

  • In a medium bowl, combine flour, baking powder, baking soda, spices, and salt. Set aside.
  • In the bowl of a stand mixer combine vegetable oil and sugars. Beat until well combined (2 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla.
  • Add flour mixture in 3 parts. Add in carrots.
  • Spread batter evenly into prepared pans and bake for 55mins or until a toothpick inserted into the center comes out mostly clean.

  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.


Maple Caramel:

  • Place maple syrup in a medium saucepan and bring to a boil over med-high heat. Do not stir at any point.
  • Reduce heat to medium and simmer until maple syrup starts to brown even more (the bubbles will be very dark brown) or the temperature reads 240F on a candy thermometer.
  • Remove from heat and slowly pour in cream while whisking quickly. The mixture will bubble up a lot. 
  • Return to heat, add butter, and continue to cook for 2-3mins while whisking constantly.
  • Cool completely then transfer to an airtight container and store in the fridge.*

Cream Cheese Frosting:

  • Using a stand mixer or hand mixer beat butter until pale and creamy. Reduce speed to low. Add powdered sugar 1 cup at a time and mix on low until well blended. Increase speed to medium and beat for 3 minutes.
  • Add vanilla and continue to beat on medium for 1 minute.
  • Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat well until blended and ensure no lumps of cream cheese remain.
  • If needed, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn't but this is an option). Run mixer on low for a couple of minutes to remove any air bubbles.

Assembly:

  • Trim cake layers if needed. Place one layer of cake on a cake stand or serving plate. Drizzle with 2 Tbsp pure maple syrup. Top with 1 cup of cream cheese frosting and half of the caramel.**
  • Repeat with remaining layer and sprinkle chopped pecans on top if desired.

Notes

* If you refrigerate your caramel, you will need to warm it up a bit before using on the cake. I microwave it in 5 second intervals, stirring in between, until it's pourable (but not warm).
** It's best to create a bit of a lip with the frosting so that the caramel doesn't pour out the sides.
Maple Caramel recipe adapted from Ricardo Cusine.

Nutrition

Calories: 619kcal | Carbohydrates: 98g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 115mg | Sodium: 262mg | Potassium: 363mg | Fiber: 1g | Sugar: 76g | Vitamin A: 6055IU | Vitamin C: 1.9mg | Calcium: 134mg | Iron: 1.7mg