Carrot Cake with Dulce de Leche Cream Cheese Frosting

There’s something about a homemade carrot cake that feels like a warm hug, and when you add the rich, creamy texture of dulce de leche cream cheese frosting, it transforms into a culinary masterpiece. This cake is not just a dessert; it’s a celebration of flavors, textures, and the simple joy of baking.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 tsp vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts

For the Frosting:

• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 1 cup dulce de leche
• 2 tsp vanilla extract
• 4 cups powdered sugar

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat eggs, oil, sugar, and 2 tsp vanilla until smooth. Stir in flour mixture. Fold in grated carrots and walnuts.
4. Pour batter into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. For the frosting, beat butter, cream cheese, dulce de leche, and 2 tsp vanilla until smooth. Gradually add powdered sugar and beat until creamy.
6. Once cakes are cool, frost one layer, top with the second layer, and frost the top and sides of the cake.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 650 kcal | Servings: 12 servings