Carrot Cake With Dulce De Leche Cream Cheese Frosting

How to make Carrot Cake With Dulce De Leche Cream Cheese Frosting

Ingredients:

For the carrot cake:

2 cups carrots, grated

1/2 cup crushed pineapple, drained

1/4 cup sweetened shredded coconut

3/4 cup vegetable oil

3 eggs

3/4 cup sugar

3/4 cup brown sugar

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

pinch ground cloves

For the frosting:

8 ounces cream cheese, softened

1/2 cup dulce de leche (or caramel sauce)

1 cup powdered sugar

Instructions:

For the carrot cake:

Mix the carrots, pineapple, coconut, oil, eggs, and sugars before mixing in the mixture of the flour, baking powder, salt and spices.

Pour into a greased or parchment paper lined 9 inch diameter cake pan (or springform pan), and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 30-40 minutes, before letting cool.

Spread on the frosting, slice and enjoy!

For the frosting:

Mix the the cream cheese, dulce de leech and enough powdered sugar to thicken the frosting to the desired consistency. The more powdered sugar you add the thicker and less runny the frosting will be.

Option: Add 1/2 cup raisins!

Option: Add 1/2 cup chopped nuts! (walnuts, pecans, etc.)!