Caramelized Cinnamon Carrot Cake
Experience the warmth of fall with this Caramelized Cinnamon Carrot Cake. The blend of sweet carrots and rich sugars creates a moist and tender cake, while the inviting aroma of cinnamon and vanilla infuses every bite. It's a delightful addition to any gathering or a comforting treat for yourself—perfect for dessert or an afternoon snack!
ingredients
- 2 cups shredded carrots
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
steps
- 1.
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2.
In a mixing bowl, combine shredded carrots, granulated sugar, light brown sugar, salt, cinnamon, and vanilla extract. Stir until well mixed.
- 3.
Gradually add the all-purpose flour to the carrot mixture, folding gently until just combined.
- 4.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- 5.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 6.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- 7.
Serve warm or at room temperature, optionally topped with cream cheese frosting or a dusting of powdered sugar.
