Caramel Pecan Carrot Heaven Cake
A richly spiced carrot cake layered with creamy frosting, drizzled with caramel, and topped with crunchy pecans.
Equipment
- Mixing Bowl
- Electric Mixer
- Cake Pans
- Spatula
- Oven
Ingredients
- 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 Brown Sugar (packed)
- 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) optional
- 1 cup Caramel Sauce for drizzle
- 8 oz Cream Cheese softened, for frosting
- 2 cups Powdered Sugar for frosting
- 16 oz Whipped Topping
Instructions
- Preheat the oven to 325 °F (approx. 163 °C). Grease and flour three 9-inch round cake pans and line bottoms with parchment.
- In a bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
- In a separate bowl, cream together butter and sugars. Beat in eggs one at a time.
- Mix in vegetable oil, vanilla, then fold in grated carrots, chopped pecans, crushed pineapple, and (optional) coconut.
- Divide batter among the three pans and bake for ~35 minutes or until a toothpick comes out clean.
- Let layers cool in pans for ~10 min, then invert onto wire racks and cool completely.
- For the frosting, beat cream cheese until smooth, mix in powdered sugar, then fold in whipped topping (and vanilla if desired).
- Assemble by placing a cake layer, spreading frosting, stacking next layers similarly. Frost the outside of the cake.
- Warm the caramel sauce slightly and drizzle over top edges so it drips down. Sprinkle additional chopped pecans on top.
- Chill in refrigerator before serving to help set frosting.
Notes
This version is adapted from recipes for caramel pecan carrot cakes and “heaven cake” styling — moist, layered, with a caramel-pecan finale. :contentReference[oaicite:0]{index=0}