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Caramel Pecan Carrot Heaven Cake

Caramel Pecan Carrot Heaven Cake - Irresistible Bliss in Every Bite

Patricia
A moist and flavorful carrot cake layered with cream cheese frosting, drizzled with homemade caramel sauce, and topped with toasted pecans.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 550 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • ½ 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
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cut into chunks
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ 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.
Keyword caramel pecan, carrot cake, cream cheese frosting, homemade dessert