Description
This Caramel Pecan Carrot Heaven Cake is a decadent and moist dessert combining the warmth of cinnamon and nutmeg-spiced carrot cake with a luscious cream cheese frosting and rich caramel sauce. Crunchy pecans and a hint of coconut add texture and flavor, making it perfect for holiday celebrations or any special occasion.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 0.75 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped pecans, divided
- 1 cup crushed pineapple, drained
- 0.5 cup shredded coconut (optional)
Frosting and Topping
- 1 cup caramel sauce plus extra for drizzling
- 8 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine wet ingredients: In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until they are well incorporated. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Incorporate dry ingredients and add-ins: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, avoiding overmixing. Gently fold in grated carrots, 0.5 cup of chopped pecans, crushed pineapple, and shredded coconut if using, to add texture and flavor.
- Bake the cake: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes. Then carefully transfer them to wire racks to cool completely before frosting.
- Make the frosting: Using a mixer, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is creamy and free of lumps.
- Assemble the cake: Spread a layer of cream cheese frosting between the two cake layers. Then use the remaining frosting to cover the top and sides of the cake evenly.
- Add final touches: Drizzle caramel sauce generously over the top of the cake. Sprinkle the remaining 0.5 cup of chopped pecans on top for added crunch and visual appeal.
Notes
- For a deeper nutty flavor, lightly toast the pecans before incorporating them into the batter and for topping.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days to maintain freshness.
