This carrot cake recipe is so moist and tender. It’s made with vegetable oil instead of butter. It’s spiced up with some cinnamon and nutmeg too. The frosting is a swiss meringue buttercream with a caramel sauce added to it. Plus, sandwiched between each cake layer is even more caramel!
INGREDIENTS
Carrot Cake
- 1 ¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp. cinnamon
- ¼ tsp. ground nutmeg
- 4 eggs
- 2 tsp. vanilla
- 2 ½ cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 3 cups grated carrots
Caramel Buttercream
- 6 egg whites
- 1 ½ cups granulated sugar
- 2 cups powdered sugar, sifted
- ¾ cup shortening
- 2 cups salted butter, room temperature
- 1 T. vanilla extract
- ¾ cup caramel sauce
Garnish
- 13 oz. individually wrapped caramel squares
- 3 T. heavy cream
- 1 – 2 T. toasted pecans
