Delicious Carrot Cake with Salted Caramel

Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.

Once mixed, add in the vegetable oil and eggs one at a time. Mix until the batter is smooth, then fold in the grated carrots. Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for about 25-30 minutes. Check by inserting a toothpick in the center; it should come out clean. Allow the cakes to cool in the pans for ten minutes, then transfer to a wire rack to cool completely.

While the cakes are cooling, prepare the salted caramel sauce. In a medium saucepan over medium heat, combine granulated sugar. Stir constantly until the sugar has melted and turned a deep amber color.

Once the sugar is melted, carefully add the butter and allow it to melt completely. Gradually pour in the heavy cream, stirring constantly until the sauce is smooth. Remove from heat and stir in the sea salt. Set aside to cool.

In a small saucepan over medium heat, combine the cherries, sugar, and lemon juice. Cook until the sugar has dissolved and the cherries have softened, approximately 5-7 minutes. Remove from heat and let it cool slightly.

Once the cakes and sauces are cooled, place one cake layer on a serving plate. Drizzle a portion of the salted caramel over the top, followed by a generous layer of the cherry topping.

Carefully place the second cake layer on top and repeat the process by drizzling more caramel and topping it with cherries. You can decorate the sides with remaining caramel if desired. Slice and enjoy your delicious carrot cake!