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Salted Caramel Carrot Cake | aprox. 12 slices

Salted Caramel Carrot Cake | aprox. 12 slices

Bake at home | with Salted Caramel Cream Cheese Frosting
3.5(29)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
1846 kcal
Protein
: 
32.5g protein
Total
: 
1 hour
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Nuts
  • Soya
  • Egg
  • Milk
  • May contain traces of allergens
  • Peanut
  • Sesame
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Carrot

1 pack(s)

Velvety Vanilla Cake Mix

(Contains: Cereals containing gluten May contain traces of: Soya, Egg, Milk)

4 sachet(s)

Ground Cinnamon

200 grams

Cream Cheese

(Contains: Milk)

80 grams

Salted Caramel Sauce

(Contains: Milk)

40 grams

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

Not included in your delivery

3 unit(s)

Egg

180 milliliter(s)

Water

6 tbsp

Vegetable Oil

Energy (kJ)7724 kJ
Energy (kcal)1846 kcal
Fat101.1 g
of which saturates33 g
Carbohydrate204.6 g
of which sugars131.1 g
Protein32.5 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Paper
•Bowl
•Tea Towel

Instructions

PDF
Make the Cake Mix
1

a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line two 8''/20cm round cake tins with baking paper.

b) Coarsely grate the carrots, then pop into the centre of a clean tea towel. Wrap the carrot into the tea towel and squeeze to remove as much liquid as possible.

c) In a large bowl, combine the Betty Crocker's cake mix with three quarters of the cinnamon. Add the grated carrots and mix to coat the carrots in the cake mix.

Ready, Steady, Bake
2

a) In a medium bowl, combine the eggs, water and vegetable oil (see pantry for all three amounts), then add to the cake mix. Gently stir until fully combined, 2-3 mins.

b) Divide the carrot cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 30-35 mins, or until a rounded knife inserted in the centre comes out clean.

c) Once baked, allow the cake to cool for 10 mins before removing from the tins, then allow to cool completely before decorating.

Let's Decorate!
3

a) In a medium bowl, combine the cream cheese, salted caramel sauce and the remaining cinnamon.

b) Once completely cooled, gently spread the salted caramel cream cheese frosting evenly over the top of each carrot cake.

c) Stack one cake on top of another, then carefully transfer to your serving platter. Sprinkle the walnuts in a circle around the edge of the top cake to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Some found it delicious, but others felt it lacked carrot flavour and tasted more like a generic cake mix.
  • Ease of prep: The cake was straightforward to make, with many enjoying baking it with family members.
  • Suggestions: Add more grated carrot to boost the flavour and moisture. Consider adding icing sugar to thicken the frosting.
  • Texture: Several reviewers found the cake a bit dry; consider adjusting baking time or adding extra moisture.
  • Frosting: The salted caramel cream cheese frosting was too runny for some; add icing sugar for better consistency.
AI-generated from customer reviews
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