Ingredients
1.5 cups all-purpose flour
1 tsp baking soda
0.5 tsp salt
2 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp ground cloves
1.5 cups granulated sugar
0.75 cup vegetable oil
0.5 cup unsweetened applesauce
4 large eggs (room temperature)
1 tsp vanilla extract
2 cups grated carrots (about 3 medium carrots)
1 cup chopped pecans or walnuts (optional)
Salted Caramel Frosting:
0.5 cup unsalted butter
1 cup evaporated milk
0.5 cup dark brown sugar
0.25 tsp sea salt
Pinch of ground black pepper
Flaky sea salt for garnish
Instructions
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
Sift flour, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl.
In separate bowl, whisk eggs, then add sugar and oil; mix until well-blended.
Stir in applesauce and vanilla. Gradually add dry ingredients to wet; mix until just combined.
Fold in carrots and nuts (if using).
Divide batter between prepared pans. Bake 25–30 minutes, until a toothpick comes out clean.
Cool cakes completely on wire racks.
For frosting: In a saucepan, combine butter, milk, brown sugar, sea salt, and pepper. Cook over medium heat 10–12 minutes, until thickened.
Remove from heat. Whisk in remaining 0.5 tsp salt until smooth. Chill 15 minutes.
Using a hand mixer, whip chilled caramel until glossy and pourable.
Spread frosting between cake layers and on top. Garnish with flaky sea salt.
Notes
Use room-temperature eggs for better emulsification.
Substitute vegetable oil with canola or grapeseed oil.
Chill frosting for 15 minutes to avoid melting during spreading.
Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
- Prep Time: 25
- Cook Time: 30
- Category: Holiday Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 48g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg