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Caramel Pecan Carrot Heaven Cake Recipe

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This Caramel Pecan Carrot Heaven Cake is a decadent layered dessert featuring moist carrot cake studded with toasted pecans, enveloped in smooth cream cheese frosting, and topped with a luscious homemade caramel sauce. Perfect for special occasions or anytime you crave a rich, spiced treat.

Ingredients

Scale

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

  1. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl. In another bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth. Gradually mix the dry ingredients into the wet until combined without overmixing. Fold in grated carrots and toasted pecans evenly.
  2. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  3. Make the Cream Cheese Frosting: Beat softened cream cheese and butter in a large bowl until smooth and creamy. Slowly add powdered sugar one cup at a time, mixing well after each. Stir in vanilla extract and salt. Chill the frosting for 15-20 minutes if too soft.
  4. Prepare the Caramel Sauce: Heat granulated sugar over medium heat in a saucepan, stirring constantly until melted into an amber liquid. Add butter chunks and whisk until melted. Gradually whisk in heavy cream cautiously as it bubbles. Remove from heat and stir in vanilla extract and salt. Allow to cool slightly.
  5. Assemble the Cake: Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top. Repeat with the second layer. Top with the final layer and frost the entire cake smoothly. Drizzle caramel sauce over the cake, letting it drip down the sides. Garnish with whole toasted pecans and optional grated carrots.
  6. Serve and Enjoy: Slice the cake and serve to guests. For an indulgent pairing, add a scoop of vanilla ice cream or a cup of coffee.

Notes

  • Make sure the pecans are toasted to enhance their flavor before adding to the cake and for garnish.
  • Do not overmix the batter to keep the cake light and tender.
  • If frosting is too soft, refrigerate briefly to firm up before spreading.
  • Caramel sauce should be cooled slightly before drizzling to prevent it from running off too quickly.
  • Store the cake refrigerated due to cream cheese frosting and caramel sauce; bring to room temperature before serving for best taste.
  • Extra grated carrots add a pretty and fresh visual contrast as garnish.

Keywords: carrot cake, caramel pecan cake, cream cheese frosting, homemade caramel sauce, toasted pecans, layered cake, dessert recipe

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