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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.
Course Dessert
Cuisine American
Keyword carrot cake, chai, caramel
Servings 16 sqaures
Author Molly Murphy

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
US Customary - Metric

Instructions

Make the Carrot Cake:

  • Preheat oven to 350°F (175°C). Line an 8x8-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.