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Carrot Cake Layer Cake with Cream Cheese Buttercream and Salted Caramel Rum Sauce.

Carrot Cake Recipe with Caramel Rum Sauce

  • Author: Rebecca Blackwell
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 18


This one tested and perfected Carrot Cake Recipe is all you need to bake up a delicious Carrot Cake Layer Cake, Bundt Cake, or Cupcakes – all slathered with Cream Cheese Buttercream & Salted Caramel Rum Sauce.


  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/4 cup whole milk or 2% plain Greek  yogurt
  • 2 tsp pure vanilla extract
  • 4 eggs + 1 egg yolk, at room temperature
  • 2 cups unbleached all-purpose flour
  • 3/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 cups grated carrots (pack the carrots gently into the measuring cup so you have a generous 2 cups of carrots)
  • Perfect Cream Cheese Buttercream (*See note.)
  • Caramel Rum Sauce


  1. Grease and flour a 9-inch Bundt pan. OR line the bottom of two 8-inch cake pans with parchment paper and grease and flour the pans. OR set 24 paper cupcake liners in two cupcake pans.
  2. If baking a carrot cake bundt cake or cupcakes, preheat the oven to 350 degrees. If baking two 8-inch layers, preheat the oven to 325 degrees.
  3. In the bowl of a standing mixer fitted with the wire whisk (or a large mixing bowl and a hand whisk), mix together the sugars, vegetable oil and applesauce until well combined.
  4. Add the yogurt, vanilla, eggs and egg yolk and mix until slightly lightened – about 1 minute on medium speed.
  5. In a separate bowl, blend the flour, salt, baking powder, baking soda, cinnamon and nutmeg with a wire whisk until well combined.
  6. If you’re using a standing mixer, switch to the paddle attachment and blend the flour mixture into the wet ingredients on medium-low until combined and smooth – about 1 minute. If mixing by hand, use a wooden spoon.
  7. Stir in the grated carrots. Pour the batter into the prepared pan(s).
  8. If baking a bundt cake, bake for about 50 minutes. If baking cupcakes, bake for 22-25 minutes. If baking two 8-inch layers, bake for 45-50 minutes. To test for doneness, insert a toothpick in the center of the cake or into one of the cupcakes. It will have some cake crumbs stuck to it, but not raw batter.
  9. Let cool in the pan for 5 minutes and then invert cake (s) onto a wire rack to cool completely. If making cupcakes, let them cool in the cupcake tin before removing.
  10. Ice cooled cake or cupcakes with Cream Cheese Buttercream. Serve immediately with generous amounts of Caramel Rum Sauce, or store in the refrigerator for up to 4 days.