Caramel Pecan Carrot Heaven Cake is a decadent twist on a classic carrot cake, layered with rich cream cheese frosting and topped with luscious caramel sauce and toasted pecans. Its moist texture, warm spices, and sweet caramel drizzle make it an irresistible dessert for any occasion.

A tall slice of layered cake with three thick layers of moist brown cake separated by two layers of light cream frosting, topped with a generous drizzle of glossy caramel sauce that flows down the sides. The top layer of cream is covered with chunky pieces of toasted pecans, adding texture and color contrast against the smooth caramel and cream. The slice sits on a white plate with a silver fork partially visible, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Carrot Cake:
- 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
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into chunks
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Garnish:
- 1 cup whole pecans, toasted
- Extra grated carrots (optional, for decoration)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 3: In another bowl, combine granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract. Beat until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
Step 5: Gently fold in the grated carrots and toasted chopped pecans until evenly mixed.
Step 6: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating well after each addition.
Step 9: Stir in vanilla extract and salt. Chill the frosting for 15-20 minutes if it’s too soft to spread.
Step 10: For the caramel sauce, heat granulated sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
Step 11: Carefully add butter, whisking until melted. Slowly whisk in heavy cream; the mixture will bubble vigorously.
Step 12: Remove from heat and stir in vanilla extract and salt. Let caramel cool slightly before using.
Step 13: Assemble the cake by layering one cake with frosting, repeating for all layers, then frost the sides and top smoothly.
Step 14: Drizzle caramel sauce over the top, allowing it to drip down the sides. Garnish with toasted whole pecans and extra grated carrots if desired.
Step 15: Slice and serve. Pair with vanilla ice cream or coffee for an indulgent treat.

Tips & Variations

Toast the pecans lightly in a dry pan to enhance their flavor and crunch.
Use freshly grated carrots for the best texture and moisture.
For a nut-free version, omit the pecans or substitute with toasted sunflower seeds.
If you prefer less sweetness, reduce the brown sugar in the cake by up to 1/4 cup.
The caramel sauce can be made ahead and warmed slightly before drizzling.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover caramel sauce can be refrigerated in an airtight container for up to 1 week and gently reheated before use.

How to Serve

This image shows a three-layer chocolate cake on a white cake stand with a scalloped edge. Each chocolate cake layer is thick and dark brown, separated by thick white whipped cream layers that peek out evenly between them. On top of the cake, there is a thick layer of whipped cream covered with chopped pecans in a rich brown color. Caramel sauce in golden brown drips down the sides of the cake from the top, creating long, shiny strings of sauce that contrast with the darker cake. The background is softly blurred with a warm light, and the surface beneath the cake stand is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, making sure it contains xanthan gum or a similar binder for best results.

How do I prevent the caramel sauce from hardening?

Store caramel sauce in an airtight container and keep it at room temperature or gently reheat before use. Avoid refrigerating unless sealed well, as cold causes it to stiffen.