Caramel Pecan Carrot Heaven Cake

Why You’ll Love This Recipe

• Rich and Moist – The combination of grated carrots, pineapple, and oil keeps the cake incredibly moist.
• Perfectly Spiced – Cinnamon, nutmeg, and ginger create a warm and inviting flavor.
• Decadent Frosting – Cream cheese frosting adds a creamy and tangy contrast to the sweet cake.
• Homemade Caramel – The silky caramel drizzle elevates this cake to pure indulgence.
• Great for Any Occasion – Whether it's a birthday, holiday, or just a treat-yourself moment, this cake fits the bill.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Carrot Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Eggs
• Granulated sugar
• Vegetable oil
• Grated carrots
• Crushed pineapple, drained
• Chopped pecans

For the Cream Cheese Frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract

For the Caramel Sauce:

• Granulated sugar
• Water
• Heavy cream
• Unsalted butter
• Vanilla extract
• Salt

For Garnish:

• Chopped pecans
• Caramel sauce

Directions

Prepare the Carrot Cake:

1. Preheat the oven to 350°F (177°C). Grease and flour three 9-inch round cake pans, then line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat the eggs and sugar until light and fluffy. Gradually add the vegetable oil, mixing until combined.
4. Fold in the grated carrots, crushed pineapple, and chopped pecans.
5. Add the dry ingredients to the wet mixture and stir until just combined.
6. Divide the batter evenly among the prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Cream Cheese Frosting:

1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.

Prepare the Caramel Sauce:

1. In a medium saucepan, combine the granulated sugar and water over medium heat, stirring until the sugar dissolves.
2. Increase the heat and cook without stirring until the mixture turns a deep amber color.
3. Carefully whisk in the heavy cream, followed by the butter, vanilla extract, and salt. Let it cool to room temperature.

Assemble the Cake:

1. Place one layer of carrot cake on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
2. Drizzle a few spoonfuls of caramel sauce over the frosting and sprinkle with chopped pecans.
3. Repeat with the second cake layer, adding frosting, caramel, and pecans.
4. Place the final cake layer on top and frost the entire cake with the remaining cream cheese frosting.

Decorate and Serve:

1. Drizzle extra caramel sauce over the top, allowing it to drip down the sides.
2. Garnish with more chopped pecans.
3. Slice and serve this heavenly Caramel Pecan Carrot Cake!

Servings and Timing

• Servings: 12-14 slices
• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Cooling Time: 1 hour
• Total Time: Approximately 2 hours

Variations

• Nut-Free Version – Omit the pecans if you have a nut allergy or replace them with toasted coconut for a different crunch.
• Extra Moisture – Swap half of the oil for applesauce to enhance the cake's tenderness.
• Spice Boost – Add a pinch of allspice or cloves for an even deeper flavor.
• Different Frosting – Swap the cream cheese frosting for a classic buttercream if preferred.
• Cupcake Version – Turn this recipe into cupcakes by baking in a muffin tin for 18-20 minutes.

Storage/Reheating

• Refrigeration – Store the cake in an airtight container in the fridge for up to 5 days.
• Freezing – Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.
• Room Temperature – If serving within 24 hours, keep the cake covered at room temperature.
• Reheating Caramel – If the caramel sauce thickens too much, warm it in the microwave for 10-15 seconds before drizzling.

FAQs

How do I keep my carrot cake moist?

The crushed pineapple and oil help retain moisture, but be sure not to overbake the cake.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them wrapped in plastic wrap before assembling.

Do I need to refrigerate this cake?

Since it contains cream cheese frosting, it should be stored in the fridge if not eaten within a few hours.

Can I use store-bought caramel?

Absolutely! While homemade caramel adds extra richness, store-bought caramel sauce works as a quick alternative.

What’s the best way to grate carrots for cake?

Use a box grater or a food processor with a shredding attachment for the best texture.

Can I use walnuts instead of pecans?

Yes! Walnuts are a great substitute and offer a similar crunch.

What can I use instead of pineapple?

If you don’t want pineapple, you can replace it with unsweetened applesauce for a similar texture.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend to replace all-purpose flour.

How do I prevent my cake layers from sticking?

Grease and flour the pans well, and use parchment paper rounds at the bottom.

Can I make this into a sheet cake?

Yes! Pour the batter into a greased 9x13-inch pan and bake for 35-40 minutes.

Conclusion

This Caramel Pecan Carrot Heaven Cake is a must-try dessert for any cake lover. With its moist, spiced layers, smooth cream cheese frosting, and indulgent caramel drizzle, it’s truly a showstopper. Whether you're baking for a holiday, a birthday, or just because, this cake will leave everyone coming back for more. Enjoy every bite of this delightful treat!

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Caramel Pecan Carrot Heaven Cake

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This Caramel Pecan Carrot Heaven Cake is the ultimate indulgence! Moist carrot cake layers infused with warm spices, crushed pineapple, and crunchy pecans are topped with creamy cream cheese frosting and drizzled with homemade caramel sauce. Perfect for birthdays, holidays, or any special occasion, this decadent dessert will impress every time!

• Author: Janet
• Prep Time: 30 minutes
• cooling time: 1 hour
• Cook Time: 25-30 minutes
• Total Time: 2 hours
• Yield: 12-14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Carrot Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 4 large eggs
• 1 ¾ cups granulated sugar
• 1 cup vegetable oil
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• ¾ cup chopped pecans

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tsp vanilla extract

For the Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• ½ tsp salt

For Garnish:

• ½ cup chopped pecans
• Extra caramel sauce

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Instructions

Prepare the Carrot Cake:

1. Preheat oven to 350°F (177°C). Grease and flour three 9-inch round cake pans and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat eggs and sugar until light and fluffy. Gradually mix in vegetable oil.
4. Fold in grated carrots, crushed pineapple, and chopped pecans.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Divide batter evenly into the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Cream Cheese Frosting:

1. In a large bowl, beat cream cheese and butter until smooth.
2. Gradually add powdered sugar and vanilla extract, beating until fluffy.

Prepare the Caramel Sauce:

1. In a saucepan over medium heat, stir together sugar and water until dissolved.
2. Increase heat and cook without stirring until the mixture turns a deep amber color.
3. Carefully whisk in heavy cream, followed by butter, vanilla, and salt.
4. Let cool to room temperature.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top.
2. Drizzle with caramel sauce and sprinkle with chopped pecans.
3. Repeat with the second layer, then place the final layer on top.
4. Frost the entire cake with the remaining cream cheese frosting.

Decorate and Serve:

1. Drizzle extra caramel sauce over the top, letting it drip down the sides.
2. Garnish with more chopped pecans.
3. Slice and enjoy your Caramel Pecan Carrot Heaven Cake!

Notes

• Nut-Free Option: Omit the pecans or replace them with toasted coconut for added texture.
• Extra Moisture: Substitute half of the oil with applesauce for an even more tender cake.
• Spice Variation: Add a pinch of allspice or cloves for a deeper warm spice flavor.
• Alternative Frosting: Swap cream cheese frosting for classic buttercream if preferred.