INGREDIENTS
2 1/2 cups
finely grated carrots
2
eggs (room temperature)
3/4 cup
white granulated sugar
1/2 cup
vegetable oil + 1 Tbsp
1 cup
flour
1 tsp
baking powder
1/2 tsp
baking soda
1 tsp
cinnamon
Frosting:
8 oz
cream cheese
1/2 cup
unsalted butter (softened)
3 tbsp
hot caramel topping (room temperature)
1 cup
powdered sugar
Topping:
Hot caramel topping (warmed but not hot)
Coarse salt