There is something truly magical about this Award-Winning Carrot Cake with Caramel Drizzle and Cream Cheese Frosting Recipe that keeps people coming back for more. It’s a luscious blend of moist, warmly spiced cake loaded with juicy pineapple, shredded coconut, and tender walnuts, all topped with a velvety cream cheese frosting and a rich caramel drizzle that adds the perfect touch of indulgence. Whether you’re baking for a special occasion or just a cozy weekend treat, this cake’s harmony of flavors and textures will make it your ultimate go-to recipe.
Ingredients You’ll Need
Gathering simple and wholesome ingredients is the secret to making this carrot cake shine. Each one plays its part, from the spices that bring warmth to the cake, to the pineapple and carrots that keep it moist and vibrant.
- 250 g flour: The base that gives structure and tenderness to the cake.
- 2 tsp baking soda: A leavening agent that ensures a light and fluffy texture.
- 2 tsp cinnamon: Adds cozy warmth and depth of flavor.
- 3/4 tsp ground cloves: A hint of spice that gives the cake its signature aromatic complexity.
- 1/2 tsp ground nutmeg: This nutty spice complements the cinnamon beautifully.
- 1/2 tsp salt: Balances sweetness and enhances all other flavors.
- 150 g brown sugar: Brings moistness and a rich caramel flavor.
- 150 g white sugar: Adds sweetness and helps with browning.
- 3 eggs (large): Provide moisture, richness, and structure.
- 180 ml buttermilk: Tenderizes the crumb and adds tangy brightness.
- 180 ml oil: Keeps the cake moist and soft.
- 2 tsp vanilla extract: Invigorates the flavor with sweet floral notes.
- 230 g canned pineapple chunks: Adds natural sweetness and a burst of juiciness.
- 200 g grated carrot: The star ingredient that adds moisture, color, and subtle earthiness.
- 150 g shredded coconut (unsweetened): Brings texture and a tropical twist.
- 50 g chopped walnuts or pecans: Adds crunch and a nutty dimension.
- 80 g golden raisins (soaked in rum or orange juice at least 4 hours): Plump, sweet bursts with a hint of fruitiness.
- 200 g sugar (for caramel drizzle): The backbone of a rich, gooey sauce.
- 125 ml buttermilk (for caramel): Adds a slight tang and smoothness to the caramel.
- 120 g butter (for caramel): Provides luscious richness.
- 1 tbsp corn syrup or honey: Helps keep the caramel glossy and prevents crystallization.
- 1 1/2 tsp baking soda (caramel): Creates a lighter, airy texture in the sauce.
- 1 tsp vanilla extract (caramel): Elevates the caramel with floral notes.
- 350 g cream cheese (room temperature, for frosting): The creamy base that makes the frosting dreamy.
- 120 g butter (room temperature, frosting): Ensures smoothness and richness.
- 120 g powdered sugar: Sweetens and thickens the frosting.
- 1/2 tsp vanilla extract (frosting): Brightens the frosting with classic aroma.
- 1/2 lemon (juiced): Adds a refreshing zing that cuts through the richness.
How to Make Award-Winning Carrot Cake with Caramel Drizzle and Cream Cheese Frosting Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 180 degrees Celsius (375 Fahrenheit). Line a large deep square baking pan, about 9 by 13 inches, with parchment paper or grease it well. This setup ensures your carrot cake will bake evenly and release effortlessly once done.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, ground cloves, nutmeg, and salt. This spice mixture infuses the cake with its recognizable warm and comforting aroma that will make your kitchen smell divine.
Step 3: Combine Wet Ingredients
In a separate large bowl, beat the sugars, eggs, buttermilk, oil, and vanilla extract until smooth and well combined. This step creates a rich and moist base that’s essential for that tender crumb everyone raves about.
Step 4: Bring Batter Together
Gradually stir the dry ingredients into the wet mixture. Don’t worry if you see some streaks of flour; gentle mixing keeps the batter light. You want a smooth consistency without overmixing to keep the cake tender.
Step 5: Fold in the Goodies
Next, fold in the crushed pineapple, grated and well-drained carrots, shredded coconut, and chopped nuts. Add the golden raisins along with a bit of their soaking liquid to amplify flavor and moisture. This combo adds beautiful textures and bursts of natural sweetness with every bite.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pan. Bake for 30 minutes, then cover loosely with foil and continue baking for another 10 to 15 minutes until a skewer inserted into the center comes out clean, except for a few moist crumbs. This method ensures perfectly baked, moist cake without overbaking.
Step 7: Prepare Caramel Drizzle
While the cake finishes baking, make your caramel drizzle. In a saucepan, combine sugar, buttermilk, butter, corn syrup or honey, and baking soda. Bring to a boil, then lower the heat and simmer for 5 to 7 minutes until the mixture turns a beautiful amber color. Off heat, stir in vanilla, a pinch of salt, and about three tablespoons of the raisin soak for an unforgettable caramel depth.
Step 8: Drizzle and Cool
Right when the cake comes out of the oven, prick it all over with a wooden skewer and drizzle the warm caramel sauce generously. This step lets the caramel seep into the cake, enriching its moistness and flavors as it cools completely.
Step 9: Whip Up the Cream Cheese Frosting
Beat the cream cheese and butter together for about three minutes until fluffy and pale. Gradually add powdered sugar until smooth and silky. Finish by mixing in vanilla and fresh lemon juice, tasting along the way so you get your perfect balance of sweet and tangy.
Step 10: Frost and Serve
Once the cake is fully cooled, spread that luscious cream cheese frosting evenly on top. Your Award-Winning Carrot Cake with Caramel Drizzle and Cream Cheese Frosting Recipe is now ready to impress and delight!
How to Serve Award-Winning Carrot Cake with Caramel Drizzle and Cream Cheese Frosting Recipe
Garnishes
To elevate serving, sprinkle extra chopped walnuts or toasted coconut over the frosted cake. A dusting of cinnamon or a few whole golden raisins can add a charming and rustic touch that enhances each slice’s visual appeal and flavor.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for added indulgence. For a lighter option, serve alongside fresh berries or a citrusy fruit salad to balance richness with refreshing brightness.
Creative Ways to Present
Consider cutting the cake into petite squares for a buffet or party tray, each topped with a mini mint leaf for color contrast. Another idea is to layer slices with extra caramel drizzle between them for a beautiful stacked dessert that will wow any guest.
Make Ahead and Storage
Storing Leftovers
Keep your carrot cake covered tightly with plastic wrap or stored in an airtight container in the refrigerator to maintain freshness. The cream cheese frosting means it’s best enjoyed within 3 to 4 days for optimal flavor and texture.
Freezing
You can freeze the unfrosted cake layers wrapped well in plastic wrap and foil for up to 3 months. Thaw completely before frosting and serving. Alternatively, freeze slices individually and thaw as needed for quick treats.
Reheating
Allow refrigerated or thawed cake slices to come to room temperature before serving, or warm gently in the microwave for 10 to 15 seconds to bring back soft, tender crumb and intensify the warm spices and caramel flavors.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will add a bright, juicy note, but be sure to finely chop it and drain excess juice so the batter doesn’t get too wet.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix regular milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before using—it works great as a tangy substitute.
Can I make this cake gluten-free?
Yes, swapping the all-purpose flour with a gluten-free baking mix designed for cakes can work well. Just make sure the mix contains xanthan gum for proper structure.
How important is soaking the raisins in rum or orange juice?
Soaking plumps up the raisins and infuses them with extra flavor, enhancing the cake’s fruitiness. If you prefer non-alcoholic options, orange juice or even hot water works fine.
Can I prepare the frosting in advance?
Definitely! The cream cheese frosting can be made a day ahead; just keep it refrigerated and bring it to room temperature before spreading to ensure perfect texture and spreadability.
Final Thoughts
Once you try this Award-Winning Carrot Cake with Caramel Drizzle and Cream Cheese Frosting Recipe, it’s hard to imagine baking any other carrot cake again. Its blend of spices, textures, and that unforgettable caramel drizzle makes it an absolute showstopper for any occasion. Trust me, sharing this recipe will have your friends and family asking for seconds and the story behind this little slice of heaven!
Print
Award-Winning Carrot Cake with Caramel Drizzle and Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This award-winning carrot cake boasts a moist, flavorful crumb loaded with grated carrots, pineapple, coconut, nuts, and golden raisins soaked in rum or orange juice. Finished with a luscious cream cheese frosting and a rich caramel drizzle, this cake offers a perfect balance of spice, sweetness, and texture, making it a timeless dessert favorite ideal for gatherings and celebrations.
Ingredients
Cake
- 250 g flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 3/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 150 g brown sugar
- 150 g white sugar
- 3 large eggs
- 180 ml buttermilk
- 180 ml oil
- 2 tsp vanilla extract
- 230 g canned pineapple chunks, crushed
- 200 g grated carrot, squeezed dry
- 150 g unsweetened shredded coconut
- 50 g chopped walnuts or pecans
- 80 g golden raisins, soaked in rum or orange juice for at least 4 hours (reserve soaking liquid)
Caramel Drizzle
- 200 g sugar
- 125 ml buttermilk
- 120 g butter
- 1 tbsp corn syrup or honey
- 1 1/2 tsp baking soda
- 1 tsp vanilla extract
- 3 tbsp reserved rum or orange juice from raisins
- Pinch of salt
Cream Cheese Frosting
- 350 g cream cheese, at room temperature
- 120 g butter, at room temperature
- 120 g powdered sugar
- 1/2 tsp vanilla extract
- Juice of 1/2 lemon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (375°F). Line a large deep square baking pan (30 x 23 cm / 9×13 inch) with parchment paper or grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ground cloves, nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a separate large bowl, beat the brown sugar, white sugar, eggs, buttermilk, oil, and vanilla extract until smooth and well incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture stirring until you achieve a smooth batter. It’s okay if you see some streaks of flour; do not overmix.
- Add Fruits and Nuts: Gently fold in the crushed pineapple, grated and squeezed carrots, shredded coconut, chopped nuts, and soaked golden raisins along with the reserved soaking liquid to maintain moisture and flavor.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30 minutes. Then, cover the cake with foil and continue baking for an additional 10 to 15 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs.
- Prepare Caramel Drizzle: While the cake bakes in the final minutes, combine sugar, buttermilk, butter, corn syrup or honey, and baking soda in a saucepan. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until the mixture turns nice and brown. Remove from heat and stir in the vanilla extract, reserved rum or orange juice, and a pinch of salt.
- Drizzle and Cool: Once the cake is done, remove it from the oven. Prick the entire surface all over with a wooden skewer. Pour the warm caramel drizzle evenly over the cake and let it cool completely in the pan to absorb the flavors.
- Make Frosting: In a large bowl, beat the cream cheese and butter together for about 3 minutes until the mixture is white and fluffy. Slowly add the powdered sugar while mixing to achieve a smooth frosting. Add lemon juice and vanilla extract, tasting and adjusting for your preferred balance.
- Frost and Serve: Once the cake has fully cooled, spread the cream cheese frosting evenly over the top. Slice into 20 servings and enjoy this moist, flavorful carrot cake.
Notes
- Be sure to squeeze the grated carrots well to remove excess moisture, which prevents the cake from becoming soggy.
- Soaking golden raisins in rum or orange juice for at least 4 hours plumps them up and adds depth to the cake’s flavor. Reserve some soaking liquid for the caramel drizzle.
- The caramel drizzle is best prepared during the last few minutes of baking to be ready when the cake comes out of the oven.
- You can substitute chopped pecans for walnuts based on preference or dietary restrictions.
- This cake is best served at room temperature and can be stored covered in the refrigerator for up to 5 days.
- For a dairy-free version, consider substituting cream cheese and butter in the frosting with vegan alternatives, and ensure buttermilk is replaced suitably.
