Caramel Filled Carrot Cake with Cream Cheese Frosting
This Caramel Filled Carrot Cake with Cream Cheese Frosting is an extraordinary version of a carrot cake recipe. If I had to choose a favorite cake, it would be carrot cake, hands down. But not just any ordinary carrot cake; it must be chock full of goodies like this 3 layered version filled with caramel!
Layered Carrot Cake
I love any excuse to bake up a decadent, over-the-top dessert. Especially one full of ingredients I love, but the family doesn’t: nuts, coconut, crushed pineapple. My book club provides me with all sorts of opportunities, and this week was our annual summer pitch-in dinner. It’s no surprise that I always nab a dessert slot when it’s time to sign up.
My friend, Roz, over at La Bella Vita, shared this marvelous three-layer carrot cake with an added bonus: a caramel filling. She actually had a praline filling but I decided to use the extra nuts as a garnish and keep the caramel layer simple, gooey and spectacular. And, of course, there’s the cream cheese frosting. Who doesn’t love that? Her Carrot Cake with Caramel Filling and Cream Cheese Frosting sounded exquisite. I just had to give it a shot.
Over the Top Carrot Cake Recipe
But it was my girlfriend, Kelly, who told me this was a must-make recipe. You see, Kelly is a friend I’ve had since 3rd grade…and we also shared many adventures in college…even a boyfriend…long story there. I knew “of” her sister, Roz, growing up, but she was a cool high school student and my friends and I were the pesky (and squirrely) friends of the baby sister.
We actually “met” via our blogs not knowing we had a personal connection. Over weeks and months, we figured out we grew up only blocks from each other, plus actually met in person when Kelly and I road tripped to St. Louis while in college. When Kelly and I were in Michigan this spring, she raved about her sister’s Carrot Cake With Praline Filling And Cream Cheese Frosting, more than once. A challenge I couldn’t resist. Kelly loved it. I loved it. My book club adored it. And just recently, I took it to the cardiac cath lab for a Christmas lunch and they loved it as well. I hope you will, too!
More Carrot Cake Recipes You’ll Love:
- Carrot Cake Rice Krispie Treats from Wine and Glue
- Cream Cheese Filled Carrot Cake Muffins from That Skinny Chick Can Bake
- Carrot Cake Cupcake Recipe with Maple Cream Cheese Frosting from It’s Yummi
- Carrot Cake Pancakes from Taste and Tell
- Classic Carrot Cake from That Skinny Chick Can Bake
- Plus more of my Best Dessert Recipes
Caramel Filled Carrot Cake Recipe
An extraordinary carrot cake with a caramel filling. Adapted from La Bella Vita blog.
- 3 cups flour
- 2 cups sugar
- 1 cup light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 2 sticks butter, at room temperature
- 1/2 cup vegetable oil
- 6 eggs
- 1 tablespoon vanilla extract
- 1 1/3 cups (I used a 1 pound, 4 ounce can) drained crushed pineapple
- 1 cup shredded coconut
- 1 cup chopped pecans, toasted
- 6 cups shredded or grated carrots
- 6 tablespoons butter
- 1 1/2 cups brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla
- 3/4 teaspoon salt
- 1/4 cup flour
- 2 teaspoons cornstarch
Cream Cheese Frosting:
- 2 8-ounce packages cream cheese, at room temperature
- 2 sticks of butter, at room temperature
- 7 cups powdered sugar
- 2 teaspoons vanilla
- Chopped pecans to garnish sides, optional.
- Preheat oven to 350º.
- Butter and flour 3 9-inch round cake pans. Set aside.
- In the bowl of your stand mixer, add the flour, sugar, brown sugar, baking powder, baking soda, salt and cinnamon.Mix well.
- Add the oil, eggs, butter, vanilla, pineapple, coconut, pecans, and carrots.
- Place equal amounts of cake batter into each of three prepared pans.
- Bake for 35 – 40 minutes or until an inserted toothpick comes out clean.Place on baking racks to cool for 10 -15 minutes, then remove from pans to finish cooling.
- Prepare filling by melting the butter in a sauce pan. Add brown sugar and mix well. Add cream, vanilla and salt and mix to combine. Slowly add flour and cornstarch, whipping well to incorporate. Cook till mixture boils and thickens while whisking continuously. Run through a sieve to remove any lumps and place in fridge to cool completely (may chill overnight if necessary to thicken).
- Make frosting by beating together butter and cream cheese till light and fluffy. Add vanilla then mix in powdered sugar till desired consistency is reached.
- Top two of the layers with the caramel filling. If too runny, pop in the freezer till thickens. Spread a thick layer of the frosting over filling then stack these two layers. Top with third layer and frost the whole exterior as desired. Beware, that some caramel will ooze out. To minimize this, you may not want to use all the caramel.
- Garnish sides with chopped pecans if desired.
Total time does not reflect cooling and chilling times.
My layers started sliding when I stacked them. I inserted a couple wooden skewers to hold them in place. You can chill the cake thoroughly and remove them or cut them off at the cake's surface and warn your guests before serving.
Serving Size:1 slice
Amount Per Serving: Calories: 894Total Fat: 50gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 150mgSodium: 671mgCarbohydrates: 108gFiber: 3gSugar: 87gProtein: 8g
Photo circa 2013
The Instagram teaser I put on Facebook…look at that all that gooey caramel!!!
64 Comments on “Caramel Filled Carrot Cake with Cream Cheese Frosting”
This looks wonderful. We love carrot cake. In fact I just picked up ingredients to make mine for my kids bdays that we’re celebrating on Friday. I’ve never tried one with a praline filling – it sounds sinful. Beautiful cake Liz. It looks perfect.
Oh my gosh Liz, this cake looks so dreamy! I love the caramel you added to it! Just beautiful!
I’m quite sure they love it when you nab the dessert slot Liz! In fact, I bet they totally forget about the books, especially with a dessert like this one! YUM!
Carmel?? Carrot cake???? Count us in!!! Beautiful cake!!!
Over the top, indeed! And gorgeous as always, Liz. Lucky, lucky book club members! Love that you’ve kept up with a friend from 3rd grade =)
I love the caramel filling part! Drool!! 🙂
I am sure your book club loved this goey cake. I am like you on signing up for dessert..Love the nuts and everything about this cake.
Would it make a big difference if I omit the pecans and shredded coconut (in the actual cake) and not make the caramel filling at all?
I think it would be fine without the pecans, coconut and caramel, Ayesha 🙂 Hope you try it.
carrot cake is one of my all time favorite cakes and your caramel filling just tops it off and makes this the best yet! I love your creativity! Amazing
I’ll never turn down caramel, never! And it looks so great in this carrot cake – really excellent idea. Great post – thanks.
Catch me!!! I’m swooning!!! Not just carrot cake… but filled with caramel? Then topped with cream cheese?? Summer’s almost over, who needs to fit into a swim suit anymore??? Count me in!
This looks like the blue ribbon winner at the state fair. Decadent and delicious!
I love carrot cake, really good carrot cake and I crave it!! Yours looks so insanely good. I have never seen one that looks that great!! Thanks so much for this recipe!!
That’s a great “small world” story! Carrot cake isn’t my favorite but a caramel filling just might change my mind. 🙂
You naughty, naughty girl:) That cake is indescribably delicious too look at. I can only imagine the sinful decadence in my tummy. Thanks for sharing, Liz…I think:)
Carrot cake has been on my mind recently, it’s a favorite of my oldest son-this looks beautiful! I love the nuts on the icing:@)
It is a small world. I definitely don’t make carrot cake enough. Must remedy that soon.
This looks amazing and so delicious!! Wow imagine cutting into the layers, everyone will be so impressed!
Caramel makes everything better! This cake looks very tall and luxurious!
Whoa, three layer carrot cake! And the caramel filling… I need to wipe off my drool. I want the biggest piece please! 🙂