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Caramel Carrot Cake with Vanilla Bean Cream Cheese Frosting

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  • Author: Nicole Carey
  • Total Time: 1 hour
  • Yield: (2) 1 lb. loafs

Description

Perfect for a quick dinner with friends or a fancy dinner with extended family. This easy yet elevated recipe has you covered for any occasion during the Easter season. With a classic cream cheese frosting, sprinkled with choppped carrot cake caramels. An aboslute MUST HAVE in your Easter line-up!

Ingredients

Scale

Caramel Carrot Cake

  • 1 box Spice Cake Mix
  • 1 cup shredded carrot
  • 1 cup water
  • 1/2 cup salted butter, melted
  • 4 eggs
  • 1 tsp Vanilla Bean Paste or Extract
  • 1 cup Marich Carrot Cake Caramels, chopped

Vanilla Bean Cream Cheese Frosting

  • 1/2 Cup salted butter, softened
  • 8 oz or 1 Cup of cream cheese, softened 
  • 1 Tb. Vanilla Bean Paste
  • 4 cups Powdered Sugar, sifted

Caramel Topping

  • 1/4 cup Marich Carrot Cake Caramels, finely chopped

Instructions

Caramel Carrot Cake

  1. Preheat the oven to 350 degrees and spray (2) 1 lb. loaf pans with cooking spray OR line (2) 1 lb. loaf pans with parchment paper leaving an overhang on 2 sides. (See Note)
  2. In a large bowl, whisk together water, melted butter, eggs, vanilla bean paste or extract until combined.
  3. Add in spice cake mix, shredded carrots & chopped Marich Carrot Cake Caramels. Stir until combined.
  4. Split the batter evenly into the prepared 1 lb. loaf pans. Smooth the top and bake for 40-45 minutes. Check with a toothpick, moist crumbs should appear when you know its done. It shouldn’t have wet batter or be completely dry.
  5. Transfer to a wire rack to cool completely in the pan.
  6. Make Vanilla Bean Cream Cheese Frosting & prepare Carrot Cake Caramel Topping (steps listed below)
  7. Once cooled, frost the loaves with the Vanilla Bean Cream Cheese Frosting in the pan OR remove the loaves from the pan (if you used parchment paper) and frost with the Vanilla Bean Cream Cheese Frosting.
  8. Sprinkle the chopped Marich Carrot Cake Caramels evenly on top of the Vanilla Bean Cream Cheese Frosting layer. (steps listed below)
  9. ENJOY!

Vanilla Bean Cream Cheese Frosting

  1. Beat softened salted butter and softened cream cheese in the bowl of a stand mixer or in a bowl with a electric hand mixer. It should be lump-free and creamy!
  2. Add vanilla bean paste! Mix until combined.
  3. With your mixer on low, add sifted powdered sugar slowly until completely combined.
  4. Frost according to steps above.

Carrot Cake Caramel Topping

  1. Finely chop Marich Carrot Cake Caramels.
  2. Sprinkle to your desired amount on top of loaves according to steps above.

Notes

  • Option 1: Spraying the Pan
    • Do this if you plan to keep the carrot cake loafs in the pan when frosted & topped
  • Option 2: Parchment Paper
    • Do this if you want to remove the carrot cake loafs from the pan to frost & top
    • The overhanging parchment paper in both directions help to make it easier to pull out the carrot cake loafs
  • Prep Time: 15
  • Cook Time: 45
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cream cheese frosting, frosting, vanilla bean cream cheese frosting, frosting, cakes, cupcakes, sugar cookie frosting, carrot cake, caramel carrot cake

Find it online: https://nicolecareyco.com/caramel-carrot-cake-with-vanilla-bean-cream-cheese-frosting/