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Maple Caramel Carrot Cake | Liv for Cake

Spiced carrot cake layers infused with maple syrup and crowned with maple caramel & cream cheese frosting.

Cross-section of the maple caramel carrot cake showing gooey caramel dripping down.

We’re lots of the method thru August now, this means that we’re that a lot nearer to Fall (my fave season), and I in reality may just no longer be happier.

We’re nonetheless in summer season mode, so I’m no longer going to bust out the pumpkin recipes simply but. However I believed it will be a good time to do a seasonal transition cake of types, the use of the ones contemporary carrots out of your lawn or native farmers marketplace and pairing them with the comforting Fall flavors of maple to make this scrumptious Maple Caramel Carrot Cake.

Cake n a cake stand.

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I had such a lot of demanding situations with this cake that at one level I thought to be the likelihood that the universe didn’t need me to make this recipe.

There are too many carrot cake recipes available in the market already (it mentioned), why does the arena want any other one?! However, I’m satisfied I endured, as a result of this Maple Caramel Carrot Cake is in point of fact like no different.

Close up of the side of the cake

Cake Tip!

Don’t attempt to use rainbow carrots considering you’ll have a beautiful, colourful rainbow cake. You received’t.

How one can Make this Maple Caramel Carrot Cake

Little recognized truth (no less than to me): pink carrots flip darkish inexperienced when baked in a cake. True tale.

My authentic imaginative and prescient for this cake concerned the beautiful rainbow carrots that you’ll see throughout farmers marketplace stalls this time of 12 months. I LOVE them. I believed they might be so beautiful in a cake — the contrasts of the orange, yellow, and pink… SO beautiful proper? Proper. A lot to my dismay when the cake layers got here out of the oven, I knew my best possible rainbow imaginative and prescient was once no longer going to occur.

Why Do Carrots Flip Inexperienced?

My analysis into why this occurs led me somewhat off course. The entirety I discovered mentioned common orange carrots turning green, and the wrongdoer was once baking soda. The orange carrots in my cake have been effective despite the fact that — it was once the pink ones that have been the problem. I believe it was once almost definitely nonetheless the acid within the baking soda, despite the fact that.

At any charge, cake #1 was once scrapped because of darkish inexperienced worm-like specks throughout the layers (no longer beautiful). It in reality would had been scrapped anyway despite the fact that, since the layers didn’t bake up as tall or beautiful as I sought after, so I had to tweak the recipe. Simply as smartly, however I used to be unhappy to surrender my dream of the rainbow carrots!

Carrot Cake on a cake stand.

Maple Caramel

The following factor was once with the maple caramel. I don’t know why, however I at all times have problems with caramel. It’s simple sufficient to make (or must be), but it surely at all times offers me issues.

Caramel and I don’t seem to be BFF’s and most probably by no means will likely be. It’s simply a kind of issues. My first strive appeared love it was once going k, however one thing was once off and I stopped up with a thick, crystallized mess. Strive # 2 was once significantly better.

How one can Make Caramel

I now have an in depth instructional on How one can Make Caramel with all forms of guidelines and troubleshooting.

Assembling the cake was once no picnic both.

One way or the other I used to be low on powdered sugar. How this is able to occur nonetheless boggles my thoughts. I’m most often so diligent about noting components I’m working brief on in order that I’m by no means on this state of affairs. I searched and looked for any other bag of powdered sugar, however no success.

So my frosting was once 1/2 cup brief on powdered sugar (recipe adjusted for proper quantities), which intended that the frosting was once softer than I sought after it to be. In most cases it wouldn’t be an enormous downside, however assembling a cake with comfortable frosting and comfortable caramel in 30+°C (85+°F) temps and not using a A/C posed somewhat of a problem, to mention the least.

Angled shot of the  carrot cake.

In any case, all of it labored out and OMG is that this cake just right. Possibly my favourite cake ever. EVER!

Carrot cake is scrumptious as it’s, however one thing concerning the aggregate of the maple and the caramel with the cream cheese frosting is simply natural heaven. It’s so just right that Ryan received’t even let me give any slices away, so that they’re squirreled away in our freezer.

A piece of maple caramel carrot cake on a plate with a fork

In case you’re in search of one thing just a little other, a twist on one thing conventional, then that is the cake for you! The cake layers are extremely wet and the maple caramel has a scrumptious and distinctive taste. It in reality is my new favourite cake recipe. I am hoping you love it up to I do. Oh and for those who’re into all issues maple, you should definitely give my Maple Cake a take a look at too!

Ceaselessly Requested Questions

How can I convert this recipe?

  • The recipe as-is will even paintings in 3 6″ pans. For 3 8″ pans, 1.5x the recipe. Baking time would possibly wish to be adjusted.
  • To make cupcakes, all you want to do is scale back the baking time — get started checking at 15mins or so. The recipe will make 18-24 cupcakes relying on dimension.
  • For different conversions cross here.

Can I make it prematurely?

  • The cooled cake layers can also be baked forward of time, double wrapped in plastic wrap, and frozen for as much as 3 months. Take out 2-3 hours sooner than meeting.
  • The frosting can also be positioned in an hermetic container and refrigerated for 1 week for frozen for three months. Convey to room temp and rewhip sooner than the use of.
  • The caramel can also be made the day sooner than and left at room temperature in a single day or refrigerated for a pair weeks (or frozen for longer). You’ll wish to carry it to room temperature once more sooner than use.
  • The completed cake (complete or sliced, saved hermetic) can also be frozen for as much as 3 months.

Can I am getting the measurements by means of weight/grams?

  • There’s a Metric possibility within the recipe card. In case you click on it it’ll convert the whole thing to grams.
  • This conversion is finished robotically and I will not ensure the accuracy however many readers have had good fortune the use of the metric possibility for this recipe. 

Pointers for this Maple Caramel Carrot Cake

  • You’ll be able to use store-bought caramel for those who’d love to simplify the recipe, but it surely received’t have a maple taste.
  • In case you refrigerate your caramel, it is important to heat it up somewhat sooner than the use of at the cake. I microwave it in 5 2d periods, stirring in between, till it’s pourable (however no longer heat).
  • It’s absolute best to create somewhat of a lip with the frosting in order that the caramel doesn’t pour out and over the perimeters.
  • I really like to organize my cake pans the use of Do-it-yourself Cake Free up then line with parchment.
  • Discover ways to stay your muffins wet the use of Easy Syrup.
  • To lend a hand make sure your cake layers bake up great and flat, see my Flat Most sensible Truffles put up.

Maple Caramel Carrot Cake

Spiced carrot cake layers infused with maple syrup and crowned with maple caramel & cream cheese frosting.

Path Dessert

Delicacies American

Prep Time 2 hours

Cook dinner Time 55 mins

Overall Time 2 hours 55 mins

Servings 12

Energy 619kcal

Components 

 

Cream Cheese Frosting:

  • 2/3 cup unsalted butter room temperature
  • 4 oz. cream cheese complete fats, room temperature
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla

Directions 

Carrot Cake:

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


  • In a medium bowl, mix flour, baking powder, baking soda, spices, and salt. Put aside.

  • Within the bowl of a stand mixer mix vegetable oil and sugars. Beat till smartly mixed (2 minutes). Upload eggs separately, absolutely incorporating after each and every addition. Upload vanilla.

  • Upload flour combination in 3 portions. Upload in carrots.

  • Unfold batter lightly into ready pans and bake for 55mins or till a toothpick inserted into the middle comes out most commonly blank.


  • Position muffins on twine rack to chill for 10mins then end up onto twine rack to chill utterly.


Maple Caramel:

  • Position maple syrup in a medium saucepan and produce to a boil over med-high warmth. Don’t stir at any level.

  • Scale back warmth to medium and simmer till maple syrup begins to brown much more (the bubbles will likely be very darkish brown) or the temperature reads 240F on a sweet thermometer.

  • Take away from warmth and slowly pour in cream whilst whisking temporarily. The mix will bubble up so much. 

  • Go back to warmth, upload butter, and proceed to prepare dinner for 2-3mins whilst whisking continuously.

  • Cool utterly then switch to an hermetic container and retailer within the refrigerator.*

Meeting:

  • Trim cake layers if wanted. Position one layer of cake on a cake stand or serving plate. Drizzle with 2 Tbsp natural maple syrup. Most sensible with 1 cup of cream cheese frosting and part of the caramel.**

  • Repeat with closing layer and sprinkle chopped pecans on best if desired.

Notes

* In case you refrigerate your caramel, it is important to heat it up somewhat sooner than the use of at the cake. I microwave it in 5 2d periods, stirring in between, till it’s pourable (however no longer heat).
** It’s absolute best to create somewhat of a lip with the frosting in order that the caramel doesn’t pour out the perimeters.
Maple Caramel recipe tailored from Ricardo Cusine.

Energy: 619kcalCarbohydrates: 98gProtein: 5gFats: 23gSaturated Fats: 13gLdl cholesterol: 115mgSodium: 262mgPotassium: 363mgFiber: 1gSugar: 76gDiet A: 6055IUDiet C: 1.9mgCalcium: 134mgIron: 1.7mg

The dietary data and metric conversions are calculated robotically. I will not ensure the accuracy of this information. If that is vital to you, please check together with your favourite diet calculator and/or metric conversion device.

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