Caramel Pecan Carrot Cake
This Caramel Pecan Carrot Cake is a moist, spiced cake loaded with shredded carrots, crunchy pecans, and topped with luscious caramel cream cheese frosting. Perfect for any occasion!
Ingredients
- 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
- 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
- Caramel Drizzle:
- ½ cup granulated sugar
- 2 tbsp unsalted butter
- ¼ cup heavy cream
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients in a bowl. In another bowl, beat oil, sugars, eggs, and vanilla.
- Combine wet and dry ingredients, then fold in carrots and pecans.
- Divide batter into pans and bake for 30-35 minutes. Cool completely.
- For frosting, beat cream cheese and butter, add sugar, caramel, vanilla, and salt.
- Make caramel drizzle by melting sugar, adding butter and cream, then stirring in salt.
- Assemble cake: Frost layers, top with caramel drizzle and pecans.