This is the BEST Carrot Cake I've ever eaten. By far. The recipe is a family favorite that has been tested and perfected over several decades. The cake is delicious enough to be served on its own, but my favorite way to eat it is slathered with Cream Cheese Buttercream & Salted Caramel Rum Sauce.
"The texture of this cake isn’t the only perfection here… that caramel rum sauce makes this a showstopper! Can’t wait to make this again to impress my friends for Thanksgiving. It was so good! They’re going to be blown away." - Candice
Years (and years, and years) ago, my husband and I were at a restaurant where I saw Carrot Cake with Caramel Rum Sauce on the dessert menu. We were young and poor, and dessert was not something we could afford on the rare occasions when we could afford to go out at all. So, we didn't order it.
But the idea of smothering Carrot Cake in Caramel Rum Sauce stuck in my brain and I attempted to make it at home. It was delicious, because..... well, it was cake covered in caramel rum sauce.
I've been making variations of Carrot Cake ever since trying, testing, and tweaking different recipes. THIS recipe is the result.
Why This Recipe Works
- It's crazy moist. I know a lot of you hate that word, but I don't know how better to describe this cake. It's about as far away from dry as you could possibly get.
- It has SO MUCH flavor. The recipe includes ingredients like brown sugar, applesauce, Greek yogurt, cinnamon, and nutmeg to pack every bite with warm, rich, comforting flavor.
- It stays moist and flavorful for days. This cake will keep well in the refrigerator for up to 5 days and at room temperature for up to 3 days.
- The recipe is super versatile: Use it to make an 8-inch two layer cake, a 9 or 10-inch bundt cake, or 24 cupcakes.
Most of the time I slather this cake with cream cheese buttercream. But honestly, the cake is so delicious that I sometimes just serve it naked.
The one thing I ALWAYS do is smother this cake with Caramel Rum Sauce. Because, YUM! Not a fan of rum? Smother your cake with Salted Caramel Sauce instead.
"Made this yesterday for my husband’s birthday cake. A few comments, first and foremost being that it was PERFECT. The last time I made a carrot cake from a scratch it was dry and heavy. This was beautiful and moist, as advertised." - Lucy
4 Tips for Baking the Best Carrot Cake:
#1. Use plain, full-fat yogurt ~ preferably Greek yogurt
The most important thing here is that the yogurt you use is plain and unsweetened. Using sweetened yogurt will make this cake overly sweet and certain kinds of flavored yogurt can contribute a weird aftertaste.
Also, avoid using nonfat yogurt. Nonfat yogurt not only contains fillers and stabilizers that will affect the texture of this carrot cake, it will affect the balance of fat in the cake batter and result in a cake that is less rich and flavorful. Having said that, you can get away with using 2% yogurt in a pinch.
My preference is for Greek Yogurt, because it contains less water than other kinds of yogurt, and there are already plenty of other sources of liquid in this cake batter.
Having said that, you can use regular (non-Greek style) yogurt. Just try to choose a variety that is rich and thick, not thin and watery.
#2. Oil gives carrot cake a fluffy, even crumb, and super tender texture
When compared to butter, cakes baked with oil are loftier, have a more even crumb and stay moist and fresh tasting much longer. So, why don't all cake recipes use oil instead of butter? Because butter adds flavor.
In this cake, we can easily get away with using all oil because there is so much flavor in the other ingredients - yogurt, applesauce, nutmeg, cinnamon, carrots, and vanilla. Not to mention the cream cheese buttercream and caramel rum sauce.
By using oil, we get the best of both worlds: plenty of flavor from the other ingredients and a fluffy, tender texture from using oil. Win, win.
The other great thing about using oil in cakes is that they stay moist and fresh tasting for longer.
- This cake can be stored, frosted or unfrosted, in the refrigerator for up to 5 days, before it begins to taste stale.
- Unfrosted carrot cake can be stored at room temperature for up to 3 days, make sure it's well wrapped or sealed in an air-tight container.
- Once frosted with cream cheese buttercream, the cake should be refrigerated.
#3. Bring eggs, butter, and yogurt to room temperature before making the batter
In most of my cake recipes, including this one, you’ll notice the words “at room temperature” after the butter, eggs, and yogurt.
This is an important instruction because when at room temperature, eggs and dairy form an emulsion that traps air. This is a good thing because all that trapped air expands in the oven, producing a fluffy consistency.
To bring ingredients to room temperature, you can simply pull the cold ingredients from the refrigerator an hour or two before you want to start baking. But, let's be honest: I never remember to do that and can't expect you to either.
So, here's how to bring dairy to room temperature quickly so you don't have to wait.
#4. Applesauce adds flavor and makes this cake super duper moist
Just a half cup of applesauce in this carrot cake batter adds a substantial amount of flavor and moisture. Like oil, that extra moisture helps this cake stay moist and fresh tasting for a few days.
In addition, applesauce contributes a bit of acidity to the batter, which balances out the other flavors in the cake and helps create a deliciously tender texture.
#5. Frost with Cream Cheese Buttercream and serve with Salted Caramel Rum Sauce
This is my absolute FAVORITE super simple Cream Cheese Buttercream recipe. It makes a lot, so if you're baking your carrot cake in a bundt pan or as an 8-inch layer cake, you'll probably only need a half recipe.
If you're making cupcakes, and want to get a lovely big dome of frosting on each cupcake, you'll want to make the full recipe.
I am struggling with the words to tell you how good Salted Caramel Rum Sauce is on Carrot Cake. I have never ever served this cake to anyone who didn't love the sauce.
I've even served carrot cake smothered in caramel rum sauce to people who said they don't like carrot cake and then watched them eat every single bite.
Use this one recipe to make 3 different styles of Carrot Cake
This one recipe is the perfect amount of batter for a 9 or 10-inch Bundt pan, two 8-inch cake pans, or 24 cupcakes.
Regardless of how you choose to bake it, it's important to make sure your pans are properly prepared so the cake won't stick. This is a very moist cake, so it's extra important to take a few measures to ensure the cake, or cupcakes, comes out of the pan after baking.
- If baking cupcakes, spray the top of the cupcake pans with a bit of non-stick spray, then line the tins with paper liners. The paper liners will keep the cupcakes from sticking to the inside of the pan. The bit of non-stick spray will prevent the tops of the cupcakes from sticking to the top of the pan.
- If baking a bunt cake, coat the entire inside of the pan with vegetable shortening (or butter), making sure to get all the nooks and crannies inside the pan. Then shake some flour around inside the pan until the entire inside is coated with a layer of flour.
- If baking a layer cake, grease and flour the inside of the two 8-inch round cake pans AND cover the bottom of the pan with parchment paper. First, coat the inside of the pans with vegetable shortening (or butter), then drop in a round of parchment that's been cut to fit over the bottom of the pan. Coat the parchment paper with shortening, then shake flour around inside the pans to coat. Here's how to prepare cake pans so the cake won't stick.)
FAQ's
A: If frosting a bundt cake OR filling and frosting a 8-inch two-layer cake, you'll only need a half recipe of Cream Cheese Buttercream.
If topping 24 cupcakes with a generous amount of Cream Cheese Buttercream, you'll need the full recipe.
A: Besides Cream Cheese Buttercream, my other 3 favorite kinds of buttercream to pair with Carrot Cake are:
1. White Chocolate Ganache Buttercream
2. American Buttercream
3. Italian Meringue Buttercream
A: Yes! The cake can be stored, frosted or unfrosted, in the refrigerator for up to 5 days. If storing unfrosted cake, make sure it's well wrapped or sealed in an air-tight container. Set frosted cake or cupcakes in a covered container, or cover loosely with plastic wrap.
The cake will keep, well wrapped, at room temperature for 2 or 3 days. But once frosted with cream cheese buttercream, it should be refrigerated.
This cake can be frozen, unfrosted, for up to 3 months. Wrap the cake tightly in a layer of plastic wrap and another layer of aluminum foil before freezing.
A: Not a fan of rum? Smother your cake with Salted Caramel Sauce instead!
Another great option is Butterscotch Sauce, which is easier to make than caramel sauce but also absolutly delicious with this cake.
More Popular Layer Cake Recipes:
Carrot Cake is a Building Block Recipe
Building block recipes are tried-and-true recipes that I consider foundational to great home baking. They are the kind of recipes I come back to over and over again, sometimes baking them as is, but often using them as a jumping off point to create something new. > Scroll through all Building Block recipes.
If you give this recipe a try, let me know! Scroll down to rate it, leave a comment for me, or take a picture and tag it @ofbatteranddough on Instagram.
Carrot Cake with Cream Cheese Buttercream and Caramel Rum Sauce
This is by far the BEST Carrot Cake I've ever eaten. The recipe is a family favorite that has been tested and perfected over several decades. The cake is delicious enough to be served on its own, but my favorite way to eat it is slathered with Cream Cheese Buttercream and Caramel Rum Sauce or Salted Caramel Sauce.
The instructions include directions for for making a 9 or 10-inch bunt cake, an 8-inch two layer cake, or 24 cupcakes.
Ingredients
- 1 cup (198g) granulated sugar
- 1 cup (213g) light or dark brown sugar, packed
- ½ cup (118ml) vegetable oil
- ½ cup (127g) unsweetened applesauce
- ¼ cup (60g) full fat or 2% plain, unsweetened Greek yogurt
- 2 teaspoon pure vanilla extract
- 4 eggs + 1 egg yolk, at room temperature
- 2 cups (240g) all-purpose flour
- ¾ teaspoon (4.5g) salt
- 1 ½ teaspoon (6g) baking powder
- 1 ½ teaspoon (7.2) baking soda
- 2 teaspoon (5.28g) ground cinnamon
- ½ teaspoon (1.18g) ground nutmeg
- 2 cups (220g) grated carrots (pack the carrots gently into the measuring cup so you have a generous 2 cups of carrots)
For Serving (Optional, but highly recommended!):
- Perfect Cream Cheese Buttercream (*See note.)
- Caramel Rum Sauce
Instructions
- Grease and flour a 9 or 10-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 12-cup cupcake pans. (Here's how to prepare cake pans so the cake won't stick.)
- If baking a bundt cake or cupcakes, preheat the oven to 350 degrees F (176 degrees C). If baking two 8-inch layers, preheat the oven to 325 degrees F (162 degrees C).
- Beat the sugars, vegetable oil, and applesauce with an electric mixer for 1-2 minutes, until well combined. (You can also mix by hand using a wire whisk),
- Add the yogurt, vanilla, eggs, and egg yolk and mix until slightly lightened - about 1 minute on medium speed.
- In a separate bowl, stir the flour, salt, baking powder, baking soda, cinnamon and nutmeg with a wire whisk until well combined.
- Add the flour mixture into the wet ingredients and mix on low just until combined - about 1 minute. (If mixing by hand, stir with a wooden spoon.)
- Stir in the grated carrots. Pour the batter into the prepared pan(s).
- 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.
- 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.
- To Serve: Frost completely cooled cake or cupcakes with Cream Cheese Buttercream. Serve with generous amounts of Caramel Rum Sauce.
Notes
How much Cream Cheese Buttercream do you need for each kind of cake?
- If frosting a bundt cake OR filling and frosting a 8-inch two-layer cake, you'll only need a half recipe of Cream Cheese Buttercream.
- If topping 24 cupcakes with a generous amount of Cream Cheese Buttercream, you'll need the full recipe.
Can this cake be made ahead of time?
Yes! The cake can be stored, frosted or unfrosted, in the refrigerator for up to 5 days. If storing unfrosted cake, make sure it's well wrapped or sealed in an air-tight container. Set frosted cake or cupcakes in a covered container, or cover loosely with plastic wrap.
The cake will keep, well wrapped, at room temperature for 2 or 3 days. But once frosted with cream cheese buttercream, it should be refrigerated.
This cake can be frozen, unfrosted, for up to 3 months. Wrap the cake tightly in a layer of plastic wrap and another layer of aluminum foil before freezing.
Alternatives to Caramel Rum Sauce:
Not a fan of rum? Smother your cake with Salted Caramel Sauce instead!
Another great option is Butterscotch Sauce, which is easier to make than caramel sauce but also absolutely delicious with this cake.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 78mgSodium: 409mgCarbohydrates: 52gFiber: 1gSugar: 34gProtein: 5g
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Taylor says
I just made this and holy moly it was literally the best cake I’ve ever made! So yummy! The caramel rum sauce was the perfect addition!
Rebecca Blackwell says
I am so happy to hear that Taylor! Thank you so much for taking the time to leave a comment for me! I truly appreciate it!!! xo
Lisa Keys says
This is a flavorful cake that is easy to prepare. I never made a carrot cake bundt before so gave that a try. It was perfectly baked at 35 minutes. I made half the recipe for cream cheese buttercream but next time I would make less. I did not make the caramel as I found the frosting plenty sweet. Thanks for sharing.
Rebecca Blackwell says
I am so happy to hear that this cake baked up well for you Lisa! One of these days I hope you try the caramel rum sauce on this cake... maybe without the buttercream to keep it from being overly sweet. Thank you so much for taking the time to leave a comment and share what worked for you! I truly appreciate it! xo
Karen says
Can you make this in a 9 x 13 or a sheet pan instead of 2 smaller ones?
Rebecca Blackwell says
Hi Karen! Yes, you can bake this cake in a 9x13. Just be sure to not fill the pan more than 2/3 full so that it doesn't overflow. It's possible that you'll have a bit of batter left over. If you do, put it in the refrigerator while the cake bakes, then bake up the leftover batter as cupcakes. Having one or two cupcakes is the perfect treat for the baker. 🙂 Bake at 350 for 45 - 60 minutes. Please let me know if you have any other questions! And, I'd love to hear what you think of this cake after you bake it! xo
Nicole says
Hi, question.. if I'm making this cake and giving it to someone can I put the Carmel sauce on and it still be OK if they are serving it the next day. Also is the Carmel sauce thick enough that is stops running down the side of the cake like your picture. Thanks for the help! CNt wait to eat!!
Rebecca Blackwell says
Hi Nicole! You can pour the caramel sauce over the top of this cake ahead of time. The tricky part is storing it overnight in the refrigerator without messing up the dripping caramel. The best case scenario is to keep the cake in a glass domed cake stand that will keep the cake covered without actually touching the top or sides of the cake. If you have something like that, you're golden. If not, make sure to ice the cake with a thicker layer of cream cheese buttercream than what you see pictured here. The buttercream will keep the cake from drying out if it's kept in the refrigerator uncovered. Storing the cake uncovered will cause the caramel to harden a bit... so it will be on the chewy side, but still delicious.
Of course, the easiest solution is to pour the caramel over the cake the day it will be served... but I know that's not always possible. 🙂
To answer your question about the thickness of the caramel - it's all about temperature. When the caramel is hot, it will be thin and runny. When completely cold, it will be too thick to pour. At room temperature, it will drip down the sides of the cake in nice thick ribbons, like the cake pictured here. So, if it's too thick, heat it very briefly in the microwave, or over a pot of boiling water. If it's too thin, place it in the refrigerator, pulling it out and stirring it from time to time, until it's the right thickness.
I hope that helps! Please let me know if you have any other questions! And, I'd love to know how this cake comes out for you! xo
Mallory says
Can I add Walnuts & Golden raisins without affecting the way the cake turns out?
If so how much of each?
Thank you!
Rebecca Blackwell says
Hi Mallory! Yes - you can absolutely add some walnuts and golden raisins. I'd suggest toasting the walnuts, just to boost their flavor a bit. Just dump them in a dry skillet set over medium heat and let them cook for a few minutes until they smell toasty. Let them cool before adding them to the cake batter. I'd suggest adding about 1 cup of each... perhaps a more generous cup of walnuts than raisins. Please let me know if you have any other questions! And I'd love to know how this cake comes out for you! xo
Natalia says
What perfect timing — my husband’s birthday is this coming weekend and I was struggling to figure out what dessert I was going to make! He’s a frosting fanatic so this will be great! This cream cheese buttercream and caramel rum sauce sounds amazing!
Amanda Dixon says
What a delicious carrot cake! It's so moist and perfectly spiced. Highly recommend making this one.
Rebecca Blackwell says
I'm so happy to hear that you like this recipe Amanda! Thank you so much for taking the time to let me know! xo
Beth says
wondering how I should adjust the bake time if I use 7inch pans instead of 8...have you tried smaller pans? also, is it ok to replace the yogurt with sour cream? thanks! looking forward to making this cake!
Rebecca Blackwell says
Hi Beth! Using 7-inch pans shouldn't affect the bake time by much. My guess is that they'll take about 5 minutes less to bake, but check on them after they've been in the oven for 35 minutes just in case. You'll also probably have a bit of extra batter. I'd suggest using it to make a couple of cupcakes - baker's treat! And, yes - you can absolutely replace the yogurt with sour cream, no problem. Please let me know if you have any other questions! And, I'd love to hear how this cake comes out for you! xo
Lucy says
Made this yesterday for my husband’s birthday cake. A few comments, first and foremost being that it was PERFECT. The last time I made a carrot cake from a scratch it was dry and heavy. This was beautiful and moist, as advertised. Second, I wanted to add a little local flare so instead of vegetable oil I used a meyer lemon olive oil I get from a shop in my town. It made the cake bright and ever so subtly, citrusy. Loved it. Third, my husband doesn’t like super rich sweets so I decided to try using your marscapone cream recipe for icing instead of cream cheese. I did the two rounds and spread like you have in the pic; on top, in between and thinly around the sides. I just made it vanilla instead of lemon.
My question: this all turned out beautifully but since the custard is more gooey than cream cheese, it got slightly melty. Do you have any recommendations for keeping it a little stiffer? Would I use more gelatin? Or cornstarch?
This was the first time I’ve used your recipes and they were so easy to follow and such a hit!! Thank you!!
Rebecca Blackwell says
Hi Lucy! I am so happy to hear that you and your husband liked this recipe! I'll bet this cake was delicious with mascarpone cream, but I can totally understand why the pastry cream didn't work out super well as a frosting. I've had several people ask if they could use pastry cream as an icing, but I just don't see a way to make it work out well. The great thing about pastry cream, and why so many of us love it, is that it's rich and creamy without being too sweet. Anything you might do to make it stiffer would change those qualities and defeat the purpose. Pastry cream makes a fabulous filling for cakes, but not such a great icing.
I do have another suggestion for you, though! Have you ever made Italian Meringue Buttercream? Like your husband, I don't like sweet frosting, but I LOVE Italian Meringue Buttercream. In fact, I've been making it for decades and have never had anyone tell me they didn't love it.
Warning - you might look at the recipe and think it's super complicated, but trust me, it's really not. I've included a lot of information to account for every little thing that might go wrong and how to fix it because I SO want everyone to have success with this buttercream. 🙂 Just read through all the instructions before you make it. For most people, especially those who don't typically like frosting, they make it once and then never go back to any other kind of buttercream.
I hope that helps! Please let me know if you ever have any other questions! Also, the next time I make this carrot cake I am totally going to use lemon olive oil! What a delicious idea! xo
Rose says
Cake and frosting were delicious!
Rebecca Blackwell says
I'm so happy to hear that Rose! Thank you so much for taking the time to leave a comment! I truly appreciate it! xo
Kelly says
I am not usually a fan of carrot cake, but oh my yum. I decided to make them because they were the monthly bake challenge and I’ve never made them before. I’m so glad I decided to because they were delicious and a definite crowd pleaser. The caramel rum sauce was amazing and put the carrot cake over the top. I have leftover caramel rum sauce that I’m going to dipping some apples into!!
Rebecca Blackwell says
I am so happy to hear that you liked this recipe, Kelly! Especially since you're not normally a carrot cake fan! Dipping apples into caramel rum sauce sounds so good that I'm tempted to ditch my Monday morning agenda and make some caramel. 😋 Thank you so much for taking the time to leave a comment. And, thank you for participating in the Bake Club! xo
Christina says
Hi,
This recipe looks AMAZING! I want to make it for my boyfriend's birthday in a couple weeks. He loves raisins and nuts in carrot cake. Could I add these to this recipe and if I do, what amounts should I add and will I need to alter the amount of any other ingredients, cooking time, or anything else?
Thank you!
Rebecca Blackwell says
Hi Christina! Your boyfriend is lucky to have you! You could absolutely add raisins and nuts to this cake. I'd star with about a cup and a half of each. Fold them into the batter at the very end and then sprinkle in a few more if you think it looks a bit sparse. How much you add is really just a matter of taste and shouldn't affect the batter unless you were to add a super crazy amount. 🙂 With the added nuts and raisins, the bake time might be slightly longer, so just pay attention to the cake at the end of baking and be prepared to let it bake for another few minutes if it's not done in time. Please let me know if you have any other questions! And, I'd love to hear what you and your boyfriend think of this cake after you make it! xo
Eileen Kelly says
I wantd a new twist for carrot cake and this recipe was the hit. We loved the texture of the cake, moist nd tender. The rum sauce is the perfect topping for the cake.
Leslie says
What an impressive carrot cake recipe! That caramel rum sauce has me drooling! This is so perfect for fall!
Veronika says
I would love to have a slice right now! This is my favorite cake and I can eat it any day of the week! Saving the recipe!
Lori | The Kitchen Whisperer says
I literally sat here for 10 minutes drooling over your pictures before I posted a comment. Not only are your photos outstanding but this recipe is AMAZING! And that rum sauce... HELLO HEAVEN! Thank you so much for sharing!
Jacqueline Debono says
I can't decided if I want to make a whole cake or cupcakes. I may just have to try both! This cake is fantastic and your photos are so drool-worthy. I hope mine turns out as beautiful as yours! I'm even going to use carrots from my veggie garden!
Amanda says
This carrot cake is truly fabulous! The rum sauce really gave it something special, and it had the perfect moisture and spice level. Definitely worth putting on your baking list!
Jenny says
Carrot cake is my favorite. I think yours is one of the most glorious carrot cakes aI have ever seen! I love that you have the caramel rum sauce. Pinned and bookmarked, I am making it this weekend as a treat, we all need it right now. It will be glorious! Thank you!
Candice says
Other than this cake coming out absolutely gorgeous, I do have to say that you are going to want to drink that caramel rum sauce... it's SO good! Thank you for the great recipe!
Paula Montenegro says
OMG I love how you made all the different pans and sizes! This is a fantastic recipe and I completely agree about that caramel rum sauce, how can anything not be amazing with it!!
Marta says
Carrot cake is my kids' favorite dessert. Rum is my favorite booze. It's a win-win. Love this recipe so much!
Rebecca Blackwell says
A little cake for you, a little rum for me... defiantly a win-win situation. 🙂
Kristin says
Hi - Looks delish, I'm going to attempt it this weekend! Is it 2 or 3 8inc cake pans? The picture looks like 3 and it calls for 3 in the "needed" list, but then it also says 2 pans further down. Thank you!
Rebecca Blackwell says
Hi Kristin! I am so happy you're going to try this cake! It's seriously one of my all-time favorite recipes and I can't wait to hear what you think. So sorry for the confusion with the number of pans. You can bake this in two or three layers bu I almost always bake it in two. I don't know why I listed three pans in the list above the recipe (🤦🏻♀️) but I'm changing that now. So sorry! Please let me know if you have any more questions! xoxo
Caitlin says
I stumbled across your site while searching for carrot cake recipes and decided to make this cake with the cream cheese frosting and caramel sauce as well.
Holy. Moly. !!! I didn’t think I liked carrot cake OR cream cheese frosting - safe to say I’m a convert now! It was also a huge hit with my parents for Easter. I am in love with all 3 recipes. Not just the end results (which are delicious) but how detailed and helpful all the instructions are as well. And I feel like I learn something about baking with each new recipe of yours that I read! I am so grateful to have found your site and fantastic recipes. This cake was truly delicious and will definitely be made again.
I didn’t have rum on hand for the caramel sauce but will make it with that next time (when I’m more prepared!). I made it as a 3-layer cake using 6” pans. I mixed some of the caramel in with the frosting for an extra pop of caramel flavor and sprinkled some chopped pecans on top of the finished cake. It was divine!
I just wanted to thank you so much for taking the time to share your wonderful recipes in such a detailed, thorough, and fun way to follow. I can’t wait to try more!!!
Rebecca Blackwell says
Caitlin! I can't even tell you how happy this comment makes me. Seriously. You made my whole week. ♥️ I love that you added caramel sauce to the frosting and added chopped pecans. Really great idea that I might be stealing the next time I make this. Please let me know if you ever have any questions about any of the recipes you find on here. I love to connect with other home bakers. Thank you again! xo
Barb Sobel says
I love this cheesecake Rebecca! I've made the bundt version twice this week! For my son-in-law's birthday and again today to share with neighbors. The cake is moist and the cream cheese buttercream is amazing! My 8 year old grandson asked what the sauce was. When I described rum to him, he decided he would not like it. But later he said it was delicious and when it cooks the alcohol goes out. Needless to say it was a hit with all ages. Tonight I'm sharing it with neighbors who worked a volunteer event all day. A welcome treat, I'm sure!
Barb Sobel says
Oops, was also checking out your cheesecake recipes! This should read Carrot Cake!
Rebecca Blackwell says
Cheesecake, carrot cake, it's aaaaallllll good. 🙂
Rebecca Blackwell says
I am so happy to hear this Barb! This is one of my favorite recipes as well. I've been making it for years and it's one of the cakes my family requests the most often - especially with the caramel rum sauce! Your family and neighbors are lucky to have you making it for them! Thank you so much for taking the time to leave a comment for me. I appreciate it so much!
Jo-Anne Shortt says
Could you complete the cake with frosting and caramel drip and freeze?
Rebecca Blackwell says
Hi Jo-Anne! You can freeze the frosted cake, but I'd suggest waiting to pour the caramel on top until the day you are serving the cake. You can make the caramel in advance, storing it in the refrigerator for several weeks (even months). Reheat it slowly in the microwave (in 30 second intervals, stirring it often), or in a saucepan over very low heat.
You can freeze caramel sauce... but my main concern with freezing a cake covered in caramel is that condensation might build up between the buttercream and the caramel as it thaws and cause problems. Please let me know if you have any other questions! And, if you bake this cake, I'd love to know what you think of it! xo
Cinwin says
Have you ever made this in the microwave? I’d like to bake individual cakes in mason jars.
Rebecca Blackwell says
Hi Cinwin! I've never tried baking this cake in the microwave... honestly, I've never baked any kind of cake in the microwave. 🙂 But, if you try it, will you please let me know how it goes? I'm super curious now! ❤️
Amy Dong says
I'm pretty sure that caramel rum sauce is calling my name 🙂 What a great combination of flavors you've created. Just in time for fall parties!
Gail says
Omgosh obsessed with this caramel rum sauce! Suuuuch a good idea. And carrot cake is always a fave of mine.
Jenni LeBaron says
That picture of the rum caramel sauce dripping down the cake is completely mouthwatering! I can’t wait to devour a slice (or two, let’s be honest!) of this cake!
Leanne says
Carrot cake is my absolute favourite dessert. I request it every year for my birthday. And just when I thought carrot cake couldn't get any better with its wonderful texture and frosting, you add caramel rum sauce! I'm in heaven just looking at your photos!
Candice says
The texture of this cake isn't the only perfection here... that caramel rum sauce makes this a showstopper! Can't wait to make this again to impress my friends for Thanksgiving. It was so good! They're going to be blown away.
Rebecca Blackwell says
So happy to hear that you liked this cake Candice! As many times as I've made this over the years, I've never thought to make it for Thanksgiving. I don't know why because my family would be THRILLED. 🙂 Thanks for taking the time to leave a comment for me! xo
Jen Goldenberg says
If I make the Carmel sauce several hours before serving should I keep it in the fridge and if so is it still soft enough to pour on the cake? Do you recommend warming up the Carmel sauce before serving? Thanks!
Rebecca Blackwell says
Hi Jen! It's been a couple of days since you left this comment, (so sorry! My husband and I were traveling this weekend.) so by now you've probably answered your own question. But, yes - keep the caramel sauce in the refrigerator until ready to serve. I usually like to warm mine slightly before serving, simply because it makes drizzling it slightly easier. But, you certainly don't have to. How did the cake come out? xo
Rh says
Hi. How much Caramel sauce does this yield. You mention using a jar of Caramel sauce and adding the rum.
What size is the jar of Caramel sauce?
Thank you
Rebecca Blackwell says
Hi there! The homemade caramel rum sauce recipe makes about 3 cups of sauce - which really is more than you'll need for one carrot cake. I think you'd be fine with a 12 ounce jar of purchased caramel sauce. Add about 1/4 of rum to the sauce and taste it to see what you think. If you want a stronger rum flavor, just keep adding more until you have enough. Please let me know if you have any more questions and I'd love to know what you think of this cake after you bake it! xo
Roslia Santamaria says
I've never baked carrot cake, but after reading this recipe I think I must give it a try.
Rebecca Blackwell says
Yeeessss! You must. 🙂 Please let me know what you think. xo
Christi Allen says
Is it okay to bake this in cake pans, instead of bundt pan?
Rebecca Blackwell says
Absolutely! This recipe should give you enough batter for two 8-inch layers. Let me know if you have any more questions! xo