Description
A soft and moist carrot cake soaked with rich caramel sauce and topped with fluffy whipped topping and caramel drizzle for a comforting dessert.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1 cup caramel sauce
- 1/2 cup sweetened condensed milk
- 1 1/2 cups whipped topping or whipped cream
- 1/2 cup caramel sauce for drizzling
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl mix vegetable oil, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in grated carrots, crushed pineapple, and walnuts if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes.
- Using the handle of a wooden spoon or straw, poke holes all over the cake about 1 inch apart.
- Mix caramel sauce with sweetened condensed milk and slowly pour the mixture over the cake so it fills the holes.
- Let the cake cool completely to allow the caramel to soak in.
- Spread whipped topping evenly over the cake.
- Drizzle with additional caramel sauce and sprinkle with chopped nuts if desired.
- Refrigerate for at least 1 hour before serving.
Notes
- Let the cake cool slightly before poking holes to prevent it from breaking.
- Chilling the cake helps the caramel soak fully into the cake.
- Cream cheese frosting can replace whipped topping for a richer version.
- Drain the pineapple well to avoid excess moisture.
- The cake tastes even better the next day as the flavors develop.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking / Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 36 g
- Sodium: 280 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
