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Caramel Carrot Cake With Chai Spiced Frosting – A super soft and flavorful Caramel Carrot Cake swirled with homemade caramel and topped with the dreamiest chai spiced frosting.
If you’re looking for a cozy twist on a classic carrot cake, this one is it. We’re talking the best Caramel Carrot Cake recipe ever! Soft, spiced carrot cake with a rich caramel swirl and a dreamy chai cream cheese frosting that’s warm, spicy, and totally unique. It’s baked in a simple 8×8 pan (no stacking or layering!) and makes the perfect dessert for Easter, cozy spring gatherings, or really any time you’re craving something special. Bonus: it’s beginner-friendly, and the homemade caramel is way easier than it sounds.
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For the Carrot Cake
This easy one-pan Caramel Carrot Cake uses pantry staples to create a moist, flavorful base.
- Dark brown sugar – gives deep, molasses-y sweetness and moisture.
- Large eggs, room temperature – helps bind the cake batter and add richness.
- Unsweetened applesauce – keeps the cake moist without extra fat, remember to use unsweetened!
- All purpose flour – spooned and leveled for accuracy
- Ground ginger – brings a warm, slightly peppery kick.
- Finely grated carrots (about 2 large) – use whole carrots and grate them fresh for the best texture.
- Light corn syrup – prevents crystallization and keeps the caramel smooth.
- Heavy cream – makes the caramel rich, creamy, and pourable.
- Unsalted butter, room temperature – this recipe needs it for the caramel and the chai buttercream!
- Cream cheese, room temperature – the tangy base of this creamy frosting.
- Powdered sugar – sweetens and thickens the frosting.
- For the chai spice blend: Cinnamon, Ground ginger, Cardamom, Allspice, Nutmeg, Ground cloves, Cracked black pepper
Step-by-Step Instructions
Here are some step-by-step directions to make your Caramel Carrot Cake, for a full list of ingredients, please refer to the recipe card at the bottom of the page!
For the Carrot Cake:
- First, preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly spray with cooking spray.
- Next, in a large mixing bowl, whisk together dark brown sugar and vegetable oil until combined and smooth, about 2 minutes.
- Then, add eggs one at a time, whisking after each addition.
- Stir in applesauce and vanilla extract until fully incorporated.
- In a medium bowl, whisk together flour mixture: all-purpose flour, baking powder, baking soda, salt, cinnamon, and ginger.
- Fold dry ingredients into wet ingredients until just combined—don’t overmix.
- Now, fold in grated carrots.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack for 10 minutes, then allow to cool completely before frosting.
Make the Caramel Sauce:
- While the cake bakes, make your caramel. In a small saucepan, combine sugar, water, and corn syrup.
- Heat over medium heat without stirring until the mixture turns amber, about 5–7 minutes.
- Meanwhile, warm the cream in the microwave for 1 minute.
- Next, remove caramel from heat and carefully stir in warm cream—it will bubble up!
- Stir until smooth, then add vanilla extract, salt, and butter.
- Finally, let cool to room temperature.
Make the Chai Spiced Frosting:
- Once the cake has cooled and caramel is ready, move on to the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, strong spices and cream cheese on medium speed until fluffy, 2–3 minutes.
- Add vanilla extract, salt, and all the chai spices.
- Gradually add powdered sugar one cup at a time.
- Pour in cream and beat until fluffy and smooth, scraping down the sides of the bowl as needed.
Assemble the Cake:
- Now it’s time to bring your Caramel Carrot Cake together. Spread frosting over the cooled cake.
- Dollop caramel over the frosting and swirl with a knife.
- Chill before slicing or serve at room temperature.
Must-Have Tools for This Caramel Carrot Cake
Here’s what you’ll need to make this Caramel Carrot Cake as stress-free as possible.
- 8×8 prepared cake pans – the perfect size for this one-pan cake; gives you clean edges and even baking.
- Parchment paper + cooking spray – makes removing the cake from the pan a breeze and prevents sticking.
- Food processor or grater – helps you finely shred whole carrots for that tender, moist texture.
- Stand mixer with paddle attachment – ideal for beating the frosting until super fluffy and smooth.
- Wire rack – allows the cake to cool evenly and prevents soggy bottoms.
- Offset spatula – makes it easy to spread frosting evenly and swirl in the caramel.
- Plastic wrap or airtight container for storage – essential for keeping leftovers fresh and moist.
Tips and Tricks
- Keep these helpful tips in mind to get perfect results with your Caramel Carrot Cake every time.
- Don’t skip grating your own carrots. Pre-shredded ones are dry and coarse—freshly grated with a food processor or box grater is key for a moist cake.
- Clip your parchment paper. Use binder clips to hold it in place while pouring the batter—game changer.
- Make caramel in a light-colored pan. It’s easier to monitor the sugar mixture so it doesn’t burn.
- Warm your cream before adding it to the caramel. It reduces splatter and helps prevent seizing.
- Caramel too thick? Gently reheat it for a few seconds to loosen before swirling.
- Want a little tang in your frosting? Add a teaspoon of lemon juice or a pinch of lemon zest for brightness.
- Chill the cake before slicing. It makes for cleaner, neater pieces—especially with that gooey caramel on top.
- Storing leftovers? Use plastic wrap or store slices in an airtight container to keep things fresh.
FAQs
- Still have questions? Here’s everything you need to know about making the perfect Caramel Carrot Cake. Can I use pre-shredded carrots?
No—pre-shredded carrots are dry. Use freshly grated for a tender, moist cake. Can I make this ahead?
Yes! Cake and caramel can be made 1–2 days ahead. Store the cake wrapped and frost just before serving. - What if my caramel seizes? It’s okay—keep stirring gently off heat and it will smooth out.
- Can I freeze it? Yes! Freeze unfrosted slices wrapped tightly in plastic wrap. Thaw and frost later.
Storing and Freezing – Caramel Carrot Cake
Make the most of your Caramel Carrot Cake with these easy storage and freezing tips.
- Store in an airtight container in the fridge for up to 5 days.
- To freeze: wrap unfrosted slices or the full cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
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Final Thoughts
These Caramel Carrot Cake With Chai Spiced Frosting are the ultimate sweet treat—perfect for an Easter brunch spread or any time you want something indulgent! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!
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Recipe
Caramel Carrot Cake With Chai Spiced Frosting
A super soft and flavorful Caramel Carrot Cake swirled with homemade caramel and topped with the dreamiest chai spiced frosting.
Ingredients
For the Carrot Cake
- 1 cup packed dark brown sugar
- ½ cup vegetable or canola oil
- 3 large eggs room temperature
- ½ cup smooth unsweetened applesauce
- ¾ teaspoon pure vanilla extract
- 1¼ cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 cups finely grated carrots about 2 large, use fresh, not pre-shredded
For the Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- ¾ cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1 tablespoon unsalted butter added at the end
For the Chai Cream Cheese Frosting
- ½ cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 3 cups powdered sugar sifted if needed
- 2 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cardamom
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon cracked black pepper
Instructions
Make the Carrot Cake:
- Preheat oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper and lightly spray with nonstick spray. If using metal binder clips, clip two opposite sides to keep the parchment in place. Set aside.
- In a large bowl, whisk together brown sugar and oil for about 2 minutes until well combined.1 cup packed dark brown sugar, ½ cup vegetable or canola oil
- Add eggs one at a time, whisking well after each addition.3 large eggs
- Stir in applesauce and vanilla extract until smooth.½ cup smooth unsweetened applesauce, ¾ teaspoon pure vanilla extract
- In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and ginger.1¼ cups all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, 1½ teaspoons ground cinnamon, 1 teaspoon ground ginger
- Gradually fold dry ingredients into the wet mixture until just combined—do not overmix.
- Fold in grated carrots until evenly distributed.2 cups finely grated carrots
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then let cool completely before frosting.
Make the Caramel Sauce:
- In a medium saucepan (at least 2-quart capacity), combine sugar, water, and corn syrup.1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
- Heat over medium without stirring. Let the mixture come to a boil and cook for 5–7 minutes, or until it turns a deep amber color. Watch closely—it can burn quickly!
- While the sugar is cooking, warm the cream in the microwave for about 1 minute.¾ cup heavy cream
- Once the sugar mixture is golden, remove from heat and carefully pour in the warm cream. It will bubble up—this is normal. Stir gently until smooth.
- Transfer to a heat-safe bowl. Add vanilla, salt, and butter. Let the butter melt, then stir until fully combined.2 teaspoons pure vanilla extract, 1 tablespoon unsalted butter, 1 teaspoon salt
- Let cool to room temperature before using. The caramel will thicken as it cools.
Make the Frosting:
- In a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high for 2–3 minutes until light and fluffy. Scrape down the sides of the bowl.½ cup unsalted butter, 4 oz cream cheese
- Add vanilla, salt, and chai spices. Mix to combine.2 tablespoons heavy whipping cream, 1 teaspoon pure vanilla extract, Pinch of salt, 1 teaspoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon cardamom, ½ teaspoon allspice, ½ teaspoon nutmeg, ⅛ teaspoon ground cloves, ¼ teaspoon cracked black pepper
- Gradually add powdered sugar one cup at a time on low speed.3 cups powdered sugar
- Add heavy cream and beat on medium-high for another 2–3 minutes until smooth, fluffy, and spreadable. Scrape sides as needed.
Assemble the Cake:
- Once the cake is completely cool, spread the chai cream cheese frosting evenly over the top using an offset spatula.
- Spoon caramel sauce over the frosted cake and gently swirl it in with a knife or spatula.
- Serve at room temperature or chilled. Store leftovers in an airtight container in the fridge.
Tried this recipe?Let us know how it was!
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