Description

This Caramel Pecan Carrot Cake is a decadent fusion of moist carrot cake, rich caramel sauce, and crunchy toasted pecans. Infused with warm spices, it brings together classic Southern flavors in a truly indulgent dessert. Perfect for special occasions or a weekend treat, this cake is both comforting and elevated, making it a showstopper for any gathering.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup chopped pecans
1 cup crushed pineapple, drained
½ cup shredded coconut (optional)
1 cup caramel sauce (store-bought or homemade)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
Prepare the wet ingredients: In a separate large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well combined. Add eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the goodness: Fold in the grated carrots, chopped pecans, pineapple, and shredded coconut (if using).
Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool and frost: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Once cooled, frost with your favorite cream cheese frosting and drizzle generously with caramel sauce. Top with extra pecans for garnish if desired.

Notes

Feel free to customize the recipe by adjusting the sweetness or nuts. If you prefer a less sweet version, reduce the caramel topping or substitute it with a homemade cream cheese frosting. For a nut-free option, simply omit the pecans. To achieve the best texture, be sure to toast the pecans and carefully fold the batter to avoid overmixing.