Carrot Cake with Caramel Filling and Cream Cheese Frosting

Carrot Cake with Caramel Filling and Cream Cheese Frosting

I love any excuse to bake up a decadent, over the top dessert. Especially one full of ingredients I  love, but the family doesn’t: nuts, coconut, crushed pineapple. My book club provides me with all sorts of opportunities….and this week was our annual summer pitch in dinner. I always nab a dessert slot when it’s time to sign up. My friend, Roz, over at La Bella Vita, shared this marvelous three layer carrot cake with an added bonus: a caramel filling. She actually had a praline filling but I decided to use the extra nuts as a garnish and keep the extra layer simple…gooey and spectacular. And, of course, there’s the cream cheese frosting. Who doesn’t love that? Her Carrot Cake with Caramel Filling and Cream Cheese Frosting sounded exquisite…and I just had to give it a shot.

Ingredients

  • 3 cups flour
  • 2 cups sugar
  • 1 cup light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 2 sticks butter, at room temperature
  • ½ cup vegetable oil
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1⅓ cups (I used a 1 pound, 4 ounce can) drained crushed pineapple
  • 1 cup shredded coconut
  • 1 cup chopped pecans, toasted
  • 6 cups shredded carrots
  • 6 tablespoons butter
  • 1½ cups brown sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • ¾ teaspoon salt
  • ¼ cup flour
  • 1 teaspoon cornstarch
  • 2 8-ounce packages cream cheese, at room temperature
  • 2 sticks of butter, at room temperature
  • 7 cups powdered sugar
  • 2 teaspoons vanilla
  • Chopped pecans to garnish sides, optional.
Read the whole recipe on That Skinny Chick Can Bake