Moist carrot cake layers layered with salted caramel sauce, homemade blueberry jam, and crispy crumble, this celebration carrot cake is unlike anything you’ve eaten before. The perfect combination of flavors and textures, this cake will keep you coming back for more.
I’m sure we’ve all had carrot cake by now. If you’re still a carrot cake hater, honestly, I say this as kindly as possible: You gotta get over it and grow up. Carrot is the best cake flavor there is. And before you get into the “VEGETABLE IN A CAKE?!” rant, let me tell you something.
Carrots are inherently sweet, and the sweetness becomes deeper when you cook them. So yes, carrots BELONG IN A CAKE!!
Okay, now back to what I was saying – I’m sure we’ve all had carrot cake before (all of us with good taste have, at least!). But I’m sure you’ve not eaten a carrot cake like this one.
You see, generally, carrot cake is paired only with cream cheese frosting, and maybe some nuts. But this carrot cake puts the other ones to shame because this, this is a showstopper of a carrot cake.
Made with soft, light, and super moist carrot cake layers, this cake is filled with cream cheese frosting, but also three unusual components – salted caramel sauce, blueberry jam, and crumble, all homemade.
I know what you’re thinking right now – “Why would I put BLUEBERRY JAM IN MY CARROT CAKE, AYESHA?”
It’s a valid question, it really is. And the answer is simple, it WORKS PERFECTLY.
Before we get into the details of the recipe, I have to share that the original idea of this cake is not mine, it’s from the extremely talented Julian Angel. I found this recipe when I first started making cakes, back in 2016, and it was one of the first cakes I made. And it worked so beautifully that I have never stopped making carrot cake this way.
I have adapted the recipe a little over the years, but the base flavors remain the same.
Now, let’s get into the details of the recipe.
Carrot Cake
This carrot cake recipe creates the softest cake layers, and it’s quite simple to make and uses basic ingredients – flour, baking powder, cinnamon, nutmeg powder, salt, milk, oil, vanilla, eggs, brown sugar, and carrots.
Here are the steps for making the carrot cake.
- Grate and measure the carrots: this is very important – peel and grate the carrots, then squeeze out all the water from the grated carrots. make sure all the water has been released, and then measure 90 grams of grated carrots. If you do not squeeze the water out of the carrots, you will add a lot of moisture to the cake and it will become stodgy.
- Mix the dry ingredients: In a bowl, gently combine and mix the flour, baking powder, cinnamon powder, nutmeg powder, and salt. You can always any other warm spices that you prefer, like ginger or cardamom powder.
- In a separate bowl, mix the oil, milk, and vanilla until well combined.
- In another big bowl, add the eggs and brown sugar and whisk with an electric mixer for 3-5 minutes on high speed until the mixture becomes thick, pale, and creamy.
- Pour the milk and oil mixture into the egg mixture gradually while whisking until fully combined.
- Now add the dry ingredients in three intervals and fold them into the batter gently with a silicon spatula or wooden spoon. Make sure not to rush the mixing process, you want to retain as much air in the batter as possible.
- Add the grated carrots and fold them into the batter in the same way.
- Pour the cake batter into three cake pans equally, and bake for 20-25 minutes until fully baked, then let them cool completely before layering.
Salted Caramel Sauce
The caramel sauce adds sweetness, but also a little saltiness to the cake and gives the flavor more depth. This layer might seem intimidating, but it’s surprisingly easy! Made with only five ingredients—sugar, water, cream, butter, and salt—it comes together in just under 20 minutes.
Here are the steps for making the salted caramel sauce.
- Combine the sugar and water in a saucepan. Important: Don’t stir with a spoon, as it can cause crystallization. Instead, gently swirl the pan to ensure all the sugar is moistened. Place on medium heat and swirl every few minutes—no spoons allowed!
- Use a damp pastry brush to carefully brush the sides of the pan after each swirl. This helps prevent crystals and keeps your caramel smooth. Though optional, this step is highly recommended.
- Once the sugar reaches a medium-dark amber color (avoid burning), carefully pour in warm cream and whisk until combined. Let it cook for 1–2 minutes, then add the butter, whisking until it’s fully blended in. Cook for an additional minute.
- Remove from heat and stir in the salt until fully combined. After cooling, blend the caramel sauce with a stick blender or in a regular blender to ensure the butter emulsifies smoothly with the cream and sugar, creating a glossy, smooth caramel.
- The caramel can be prepared a day in advance and stored in an airtight container until you’re ready to use it.
Blueberry Jam
The blueberry jam is the magic touch of this cake. The tart, fruity flavor pairs perfectly with the sweet and salty flavor profile of the remaining components. You can use storebought jam but I would highly recommend making it at home. It’s super simple to make and tastes so much better than storebought!
Here are the steps for making the blueberry jam.
- In a pan, add the blueberry, brown sugar, lemon zest, and lemon juice.
- Cook the jam on high heat until it starts boiling, then lower the heat and continue to cook for 5-10 minutes. Keep crushing the blueberries and mixing them often so that the jam does not burn. Don’t cook it for too long or it will become gummy after cooling.
- Turn the heat off and let the jam cool completely before using. You can make it a day before and store it in an airtight container.
Crumble
The crumble adds a crunchy texture and balances out with the creamy frosting and the soft cake layers perfectly. It’s super simple to make and can be made a day in advance.
Here are the steps for making the crumble.
- In a bowl, add the flour and sugar, then add cubed cold butter on top.
- Press the flour and sugar into the butter with your finger until it forms a wet-sand-like crumb.
- Place the crumble on a baking sheet lined with baking paper. Bake for 15 minutes until it’s golden brown, mixing it every 5 minutes so that it bakes evenly.
- Cool completely before using.
Cream Cheese Frosting
There is no carrot cake without cream cheese frosting. I will never recommend using any other type of frosting for carrot cake because the saltiness of the cream cheese pairs so well with the sweet carrot cake layers, and it’s super simple to make.
Here are the steps for making the cream cheese frosting.
- In two separate bowls, whisk the butter and the cream cheese for 2-3 minutes until both are whipped well. It is very important to use room-temperature butter and cream cheese and whisk both separately. If the cream cheese is cold and not pre-whisked, the frosting might split when you add it to the butter due to the difference in temperature.
- Add the icing sugar into the whisked butter and mix until combined and fluffy, then add the whisked cream cheese and mix until just combined. Do not overmix or the frosting will split.
- Once all the components are ready, assemble the cake in this order – Cake layer -> cream cheese frosting -> salted caramel sauce -> blueberry jam – > crumble. Continue for all layers and decorate as per your preference. I like to keep this cake simple and rustic.
You might be thinking that this seems like a complicated cake with way too much work, but honestly, each component is super simple to make and comes together in 10-15 minutes! And trust me, it’s worth all of the work.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Carrot Cake with Blueberry Jam, Salted Caramel, and Crumble
Equipment
- 3 6" cake layers
- Electric Whisk
- Hand whisk
- silicon spatula
- Saucepan
- Offset spatula
- piping bags
Ingredients
Carrot Cake
- 160 gram all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/2 tsp salt
- 190 ml vegetable oil
- 80 ml full-fat milk
- 1 tsp vanilla extract
- 3 eggs
- 160 grams brown sugar
- 90 grams grated carrots
Salted Caramel Sauce
- 25 ml water
- 100 grams white granulated sugar
- 90 ml liquid whipping cream
- 25 grams unsalted butter
- 1/2 tsp sea salt
Blueberry Jam
- 100 grams blackberries fresh or frozen
- 20 grams brown sugar
- 1/2 lemon’s juice
Crumble
- 60 grams all-purpose flour
- 30 grams butter
- 30 grams white granulated sugar
Cream Cheese Frosting
- 300 grams cream cheese room temperature
- 150 grams butter softened
- 100 grams powdered sugar
Instructions
Carrot Cake
- Preheat the oven to 180°C. Grease your baking pan with butter and dust with flour to prevent sticking.
- Grate the carrots and squeeze out as much liquid as possible. Measure the carrots after removing the liquid to avoid adding excess moisture, which could cause the cake to sink.
- In a mixing bowl, whisk together all the dry ingredients: all-purpose flour, baking powder, cinnamon, nutmeg, and salt. If adding other spices, include them here.
- In a separate bowl, whisk the liquid ingredients—vegetable oil, full-fat milk, and vanilla extract—until smooth and combined.
- In a large mixing bowl (or the bowl of a stand mixer with a whisk attachment), add 3 eggs and beat on high speed for 3–5 minutes, until the eggs become pale and fluffy.
- Gradually add the brown sugar to the whipped eggs, and continue whisking on high speed for another 3–5 minutes, until the sugar is fully incorporated and the mixture is light and airy.
- With the mixer on low, slowly pour in the prepared liquid ingredients, blending until well incorporated.
- Add the dry ingredients to the batter in three parts, folding gently with a silicone spatula after each addition until just combined.
- Fold the grated, squeezed carrots into the batter with a silicone spatula, ensuring there are no lumps of carrots or streaks of flour.
- Pour the batter into the prepared baking pan(s). Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Salted Caramel Sauce
- Combine sugar and water in a saucepan, making sure not to stir with a spoon to avoid crystallization. Gently swirl the pan instead, making sure the water covers all the sugar.
- Cook the mixture on medium heat, swirling every few minutes (without stirring) until it reaches a deep amber color. Optionally, use a wet pastry brush to sweep away any crystals forming on the pan’s sides.
- Once the caramel turns amber, carefully pour in the warm cream and whisk until blended. Let it cook for 1–2 minutes, then add the butter and whisk again, cooking for another 1–2 minutes.
- Remove from heat, stir in the salt, and let the caramel cool slightly. Blend with a stick or regular blender to emulsify the butter with the sugar, achieving a smoother, glossier texture. Store in an airtight container until needed.
Blueberry Jam
- In a saucepan, add the blueberries, brown sugar, lemon zest, and lemon juice and mix until combined. Cook on high heat until it starts boiling, then lower the heat and cook for 5-10 minutes, crushing the blueberries as they soften. Let it cool completely before using.
Crumble
- Preheat the oven to 170°C and line a baking tray with baking paper.
- In a bowl, add the flour and sugar. Add cubes of butter and rub it into the flour using your fingers until it forms a wet-sand-like texture.
- Place it on the baking sheet and bake for 10 minutes, or until golden brown. Mix the crumble 2-3 times while baking to make sure it bakes evenly. let it cool completely before using.
Cream Cheese Frosting
- In one bowl, whisk the room-temperature butter for 2–3 minutes until light and whipped. In a separate bowl, whisk the room-temperature cream cheese for 2–3 minutes until smooth and whipped. Note: It’s crucial to use both ingredients at room temperature and whisk them separately; if the cream cheese is too cold or not pre-whisked, it may cause the frosting to split when combined with the butter.
- Gradually add icing sugar to the whipped butter, mixing until the mixture is light and fluffy. Then, add the whisked cream cheese and mix gently until just combined. Tip: Avoid overmixing, as this can cause the frosting to split.
Assembly
- To assemble the cake, start by placing the first cake layer on a stand or plate. Spread an even layer of cream cheese frosting over it, smoothing it out to the edges. Drizzle a thin layer of salted caramel sauce over the frosting, then add a layer of blueberry jam, carefully spreading it without mixing into the caramel.
- Sprinkle a handful of crumble over the jam for added texture. Place the next cake layer on top and repeat the same order—frosting, caramel, jam, and crumble—for all layers. For the top layer, add one last layer of cream cheese frosting and, if desired, finish with a final drizzle of caramel, some jam, or a sprinkle of crumble.
- Chill the assembled cake for about 20–30 minutes to set before serving for cleaner slices.
Notes
- This cake can be stored in a fridge in an airtight container for up to three days.
- The salted caramel sauce can be stored in the fridge in an airtight container for up to 2 weeks.
- The blueberry jam can be stored in the fridge in an airtight container for up to 1 week.
- The crumble can be stored on the counter in an airtight container for up to 1 week.
- Room-Temperature Ingredients: Always use room-temperature butter and cream cheese for the frosting. Cold ingredients can cause splitting and uneven mixing, so let them sit out beforehand.
- Avoid Crystallization in Caramel: When making the caramel, don’t stir the sugar and water mixture with a spoon. Instead, gently swirl the pan, and use a damp pastry brush to brush down any crystals forming on the pan’s sides. This keeps the caramel smooth and grain-free.
- Blending for a Smooth Caramel: After cooking, blend the caramel sauce with a stick blender or regular blender. This step helps emulsify the butter, resulting in a glossy, creamy caramel layer.
- Layering Precision: For even layers, use an offset spatula to spread each layer of frosting, caramel, jam, and crumble. This ensures each slice has a balanced mix of flavors and textures.
- Chill for Clean Slices: Once assembled, chill the cake for 20–30 minutes before slicing. This firms up the layers, making it easier to cut clean, beautiful slices.
- Decorating Tips: For a rustic look, leave the sides “naked” or add a light crumb coat of frosting. Top with fresh berries, a drizzle of caramel, or a light dusting of crumble for an elegant finish.
If you’re still skeptical about this cake, just trust me and give it a try. I can guarantee that you will never want to eat carrot cake any other way!
If you give this recipe a try, don’t forget to let me know how you liked it in the comments, and of course, share it with me on Instagram.
Until next time!
