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Caramel Pecan Carrot Heaven Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 81 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in the rich and moist Caramel Pecan Carrot Heaven Cake, a delightful American dessert featuring finely grated carrots, toasted pecans, and a luscious caramel sauce. This cake is topped with creamy homemade cream cheese frosting and a caramel drizzle, making it a perfect treat for any occasion.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¾ cup vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots
  • 1 cup chopped pecans, toasted
  • ½ cup crushed pineapple, well drained
  • 1 cup caramel sauce, divided

Frosting

  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1½ cups powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to ensure the cake doesn’t stick during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
  3. Mix Wet Ingredients: In a large bowl, vigorously whisk granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.
  4. Combine Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can affect moisture.
  5. Add Carrots, Pecans, and Pineapple: Carefully fold in the finely grated carrots, toasted chopped pecans, and well-drained crushed pineapple into the batter, ensuring even distribution.
  6. Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack to prepare for frosting.
  8. Prepare Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually blend in powdered sugar and continue beating until the frosting is fluffy and spreadable.
  9. Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake. Drizzle the remaining caramel sauce over the frosting and sprinkle with extra toasted pecans if desired for added texture and flavor.
  10. Serve: Slice the cake into 12 servings and enjoy this moist, flavorful dessert perfect for gatherings or celebrations.

Notes

  • To maintain extra moisture in the cake, avoid overmixing the batter once the dry ingredients are added.
  • This carrot cake can be prepared a day ahead and stored covered in the refrigerator to enhance the flavors.
  • Ensure the crushed pineapple is well drained to prevent excess moisture in the cake batter.
  • Room temperature eggs help create a smoother batter and better texture.

Find it online: https://slsrecipes.com/caramel-pecan-carrot-heaven-cake-recipe/