Salted Caramel Carrot Cake
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Salted Caramel Carrot Cake

with Salted Caramel Cream Cheese Frosting

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time1 hour
Cooking time20 minutes


serving amount

2 unit(s)


1 pack(s)

Velvety Vanilla Cake Mix

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

4 sachet(s)

Ground Cinnamon

200 grams

Cream Cheese

(Contains Milk)

80 grams

Salted Caramel Sauce

(Contains Milk)

40 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

Not included in your delivery

3 unit(s)


180 milliliter(s)


6 tbsp

Vegetable Oil


Nutritional information

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
Salt4.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Paper
Tea Towel
Large Bowl
Medium Bowl



a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line 2 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 cake mix and three quarters of the cinnamon. Add the grated carrots and mix to coat the carrots in the cake mix.


a) In a medium bowl combine the eggs, water and vegetable oil (see pantry for amounts), then add to the cake mix. Gently stir until fully incorporated, 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 minutes before removing from the tins, the allow to cool completely.


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

b) Once completely cooled, divide the salted caramel cream cheese frosting over the carrot cakes and gently spread to cover the top of each cake.

c) Stack the cakes on top of each other on your serving plate then carefully sprinkle the walnuts in a circle around the edge of the top cake to finish.


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