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Salted Caramel Carrot Snack Cake

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  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 22 min
  • Total Time: 42 minutes
  • Yield: 8" Snack Cake 1x


Moist and dense carrot cake packed with warm spices, and topped with the silkiest salted caramel cream cheese frosting.



For the Carrot Cake

  • 1/2 C (110 g) Coconut Oil (or canola/vegetable)
  • 1/2 C (100 g) Light Brown Sugar
  • 1/4 C (50 g) Granulated Sugar
  • 1 Lg Egg, at room temperature
  • 1 Egg Yolk, at room temperature
  • 1 tsp Pure Vanilla Extract
  • 6 TBSP (75 g) Sour Cream, at room temperature
  • 1 C (100 g) Finely Shredded Carrots
  • 1 C (125 g) All Purpose Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Ground Cloves
  • 1/4 tsp Cardamom

For the Salted Caramel Cream Cheese Frosting

  • 4 oz (half block) Cream Cheese, at room temperature
  • 3 TBSP (42 g) Unsalted Butter, at room temperature
  • 1 tsp Pure Vanilla Extract
  • 2 C (240 g) Powdered Sugar
  • 2 TBSP Salted Caramel Sauce


For the Carrot Cake

  • Preheat the oven to 350 and line an 8 inch square pan with parchment paper. Leave an overhang of parchment so that you can easily lift the cake from the pan after it cools.
  • In a medium/large mixing bowl, whisk the sugars and coconut oil until combined.
  • Add the vanilla, egg, and egg yolk and mix for 1-2 minutes or until the eggs are very well incorporated and the mixture thickens up.
  • Whisk in the sour cream and finely grated carrots.
  • Use a rubber spatula to fold in the flour, baking soda, salt, cinnamon, nutmeg, cloves, and cardamom until just combined.
  • Pour the batter into the prepared pan and bake at 350 for 22-24 minutes or until a toothpick comes out mostly clean with a few moist crumbs attached. Let cake cool completely.

For the Salted Caramel Cream Cheese Frosting

  • In a medium mixing bowl, use a hand mixer to cream the butter and cream cheese with the vanilla until totally smooth.
  • Add the powdered sugar and mix on low for 2-3 minutes. Add the salted caramel and mix until combined.
  • Spread onto the cooled cake then swirl extra caramel into the frosting with the back of a spoon or an offset spatula.
  • Slice into squares, top with carrot sprinkles, and serve.