Description
A moist and flavorful carrot cake layered with cream cheese frosting, drizzled with homemade caramel sauce, and topped with toasted pecans.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 cups grated carrots (about 6 medium carrots)
- 1 cup chopped pecans, toasted
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into chunks
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup whole pecans, toasted
- Extra grated carrots (optional, for decoration)
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla until smooth.
- Gradually mix dry ingredients into wet ingredients until combined.
- Fold in grated carrots and chopped pecans.
- Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until creamy.
- For the caramel sauce, melt sugar in a saucepan over medium heat. Stir until golden brown.
- Add butter and stir until melted. Slowly pour in heavy cream, stirring constantly. Remove from heat and add vanilla and salt. Let cool slightly.
- Place one cake layer on a plate. Spread half the frosting on top. Drizzle with caramel sauce.
- Place the second layer on top. Frost the top and sides of the cake. Drizzle with remaining caramel sauce and garnish with toasted pecans.
Notes
- Toast pecans in a dry skillet over medium heat for 3-5 minutes for extra flavor.
- Use freshly grated carrots for the best texture.
- Let caramel sauce cool slightly before drizzling to prevent melting the frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: carrot cake, caramel pecan, cream cheese frosting, homemade dessert