Name: Salted Caramel Carrot Snack Cake
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: 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; 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

Description

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

Ingredients

Scale

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

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Instructions

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.