Caramel carrot cake

This old-school carrot cake with caramel topping is amazing. No fruits and no nuts, just a plain old Nana-styled carrot cake. I cut back on the salt and the sugar because the caramel topping is both sweet and salty.

Old-School Baking


  • 1 1/4 cups all-purpose flour
  • One tsp baking powder
  • One tsp baking soda
  • 1/2 tsp salt
  • Two tsp cinnamon
  • 1/2 tsp (2g) nutmeg
  • Three eggs
  • 3/4cup brown sugar
  • 1/2 cup granulated sugar
  • One stick of unsalted butter
  • 3/4 cup vegetable/canola oil
  • Two cups shredded carrots (about 2 medium carrots). I grated mine
  • One cup pecans/walnuts toasted and chopped (optional)
  • One cup caramel sauce/melted caramel chips (for topping) I used melted caramel chips.


  • Grease and lightly flour one 9×1-1/2-inch round baking pans and aside.
  • In a large-size mixing bowl, cream the butter, sugar, and vegetable oil. Add eggs. Beat until combined. Whisk the dry ingredients; flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Then add the flour mixture to the egg mixture. Mix until combined. Pour batter into the prepared pan.
  • Step 3
  • Bake in an oven preheated to350 degrees Fahrenheit for approximately 35 to 40 minutes. Or until a toothpick inserted in the center of the cake comes out almost clean. Cool cake on a wire rack for 10 minutes. Then remove it from the pan and. Cool thoroughly before applying the frosting. Frost with caramel sauce or a mixture of melted caramel chips and a vanilla topping. Cover and store in a refrigerator and allow frosting to set before cutting.

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