Caramel Carrot Sheet Cake
Ingredients
#### For the Cake:
- – 1 1/4 cups vegetable oil
- – 1 cup light brown sugar
- – 1 cup granulated sugar
- – 2 teaspoons vanilla extract
- – 4 eggs room temperature
- – 2 cups all-purpose flour
- – 2 tablespoons corn starch
- – 2 teaspoons baking soda
- – 1 teaspoon kosher salt
- – 2 teaspoons ground cinnamon
- – 3 cups thinly grated carrots about 5-6 medium carrots
#### For the Caramel:
- – 1 cup granulated sugar
- – 1/2 cup heavy cream room temperature
- – 5 tablespoons salted butter room temperature
- – 1/2 teaspoon kosher salt
#### For the Frosting:
- – 1/2 cup salted butter room temperature
- – 8 ounces full-fat cream cheese room temperature
- – 1 teaspoon vanilla extract
- – 3 cups powdered sugar
Instructions
#### For the Cake:
- Preheat the oven to 350°F and spray a 9×13 inch metal baking pan with nonstick spray.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, vanilla, and eggs until combined.
- Add the flour, corn starch, baking soda, and salt to the wet ingredients and whisk until just combined. Fold in the shredded carrots with a rubber spatula.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean. Let the cake cool completely.
#### For the Caramel:
- Add the sugar to a sauté pan over medium-high heat. Whisk occasionally. The sugar will clump and melt, turning deep amber. Stir continuously until all the sugar is dissolved.
- Once melted, stir in the butter one tablespoon at a time. Slowly drizzle in the room-temperature heavy cream, about 2 tablespoons at a time, until fully combined. Be cautious as it will bubble and steam.
- Remove the caramel from heat and stir in the salt. Allow it to cool to room temperature before using. Store in the refrigerator for up to 2 weeks.
#### For the Frosting:
- In a stand mixer bowl, beat the butter and cream cheese on medium-high speed until smooth and combined, about 2 minutes.
- Add the vanilla and powdered sugar, and mix until smooth.
#### For Assembly:
- Once the cake has cooled completely, top it with cream cheese frosting.
- Drizzle about 1/2 – 3/4 cup of room-temperature caramel on top. Use a spatula or spoon to swirl the caramel into the frosting.
- Refrigerate until serving and store in the fridge for up to 5 days.