Caramel Pecan Carrot Cake

Carrot cake lovers, get ready—this recipe is about to change your dessert game! Imagine the rich flavors of traditional carrot cake, combined with the crunch of toasted pecans and a heavenly caramel drizzle. Whether you’re a fan of classic carrot cake or just love indulgent desserts, this Caramel Pecan Carrot Cake will steal the show at any gathering.

Why You’ll Love This Caramel Pecan Carrot Cake

• Perfect balance of flavors – The sweetness of caramel, nuttiness of pecans, and warmth of spices create an irresistible combination.
• Moist and tender texture – The shredded carrots keep the cake soft and moist without being dense.
• Elevated with caramel – A rich caramel sauce takes this cake to the next level.
• Great for any occasion – Whether it’s a holiday feast or a simple family dessert, this cake is always a hit.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups shredded carrots
• 1 cup chopped pecans

For the Caramel Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup caramel sauce
• 1 tsp vanilla extract
• ½ tsp salt

For the Caramel Drizzle:

• ½ cup granulated sugar
• 2 tbsp unsalted butter
• ¼ cup heavy cream
• ¼ tsp salt

How to Make Caramel Pecan Carrot Cake

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and dusting them with flour.
2. In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, whisking until evenly blended.
3. In a separate bowl, beat the vegetable oil with granulated and brown sugars until smooth and fully incorporated.
4. Add the eggs one at a time, ensuring each is thoroughly mixed before adding the next. Stir in vanilla extract.
5. Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just blended.
6. Fold in shredded carrots and chopped pecans.

Step 2: Bake the Cake

1. Evenly distribute the batter between the prepared cake pans.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 3: Make the Caramel Cream Cheese Frosting

1. In a bowl, beat the cream cheese and butter together until they form a smooth and creamy mixture.
2. Add powdered sugar gradually, mixing until fully incorporated.
3. Stir in caramel sauce, vanilla extract, and salt until smooth.

Step 4: Prepare the Caramel Drizzle

1. In a small saucepan over medium heat, melt sugar, stirring constantly, until golden brown.
2. Add butter and stir until melted. Slowly pour in heavy cream, whisking until smooth.
3. Remove from heat and stir in salt. Let cool slightly.

Step 5: Assemble the Cake

1. Place one cake layer on a serving plate and spread with caramel cream cheese frosting.
2. Place the second cake layer on top and frost the whole cake.
3. Drizzle with caramel sauce and garnish with additional pecans.
4. Allow the cake to set before slicing and serving.

Recipes You’ll Love

• Carrot Pineapple Cake
• Moist Carrot Cake
• Carrot Cake Bars

FAQs

Can I make this cake in advance?

Yes! You can bake the cake layers a day ahead and store them wrapped at room temperature. Frost the cake just before serving.

How should I store leftovers?

Keep the cake in an airtight container in the fridge for up to 5 days. Before serving, let it sit at room temperature for 15 minutes.

Can I use store-bought caramel sauce?

Absolutely! While homemade caramel enhances the flavor, a high-quality store-bought caramel works just fine.

Can I make this cake gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour for similar results.

Can I add raisins or pineapple?

Definitely! For added flavor and moisture, mix in ½ cup of raisins or crushed pineapple.

Can I use walnuts instead of pecans?

Yes, walnuts make a great alternative if you prefer them over pecans.