Javamelts Caramel Carrot Cake

Caramel Carrot Cake with Cream Cheese Frosting is probably our new house favorite! 

Ingredients for the Cake

2 cups carrots, shredded

2 cups parsnips, shredded

4 eggs

1 tbsp vanilla extract

1 cup vegetable oil

1 cup of brown sugar

1 cup Javamelts Caramel Flavored Sugar

3/4 cup raisins

2 cups 1.1 gluten free flour

1 1/2 tbsp baking powder

1 tsp baking soda

1 tbsp unsweetened cocoa

1 tbsp cinnamon

1/2 tsp ground cloves

1/2 tsp allspice

1 tsp kosher salt

Preheat the oven to 350 degrees. This will either make two 8” round cakes or a 9x13. Spray your baking dish with baking spray. In a mixing bowl add the eggs and sugars. Mix for 3 minutes. Mix in the rest of the wet ingredients. Then add dry ingredients, carrots, parsnips and raisins. Pour into the baking dish of choice and cook for 35-45 minutes or until a toothpick comes out clean. Allow to cool completely.

Ingredients for the frosting

16oz cream cheese, I used a dairy free

8 tbsp room temp butter, I used a dairy free

2 tsp vanilla extract

4 cups powdered sugar **If you want you can mix 4 cups of Caramel Javamelts with 4 tbs of corn starch and blend it too to make your own flavored powdered sugar

Add all of the ingredients together in a mixing bowl and mix until smooth. Top your cake with the frosting. Optional: decorate with pecans. Enjoy!

Recipe and photo credit:  Danielle Cochran @thesaltycooker