The Caramel Pecan Carrot Heaven Cake is a sumptuous dessert that layers moist carrot cake with rich cream cheese frosting and decadent caramel sauce, finished with a generous topping of crunchy pecans. It’s a luxurious treat that perfectly balances spice, sweetness, and texture, making it a favorite for celebrations and special occasions.
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp salt
For Garnish:
- 1/2 cup chopped pecans
- Drizzle of caramel sauce
Preparation
Prepare the Carrot Cake:
Step 1: Preheat oven to 350°F (177°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
Step 2: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 3: In another bowl, beat eggs and sugar until light and fluffy. Gradually add in the vegetable oil.
Step 4: Fold in grated carrots, crushed pineapple, and chopped pecans.
Step 5: Add the dry ingredients to the wet mixture and stir until just combined. Divide the batter evenly among the prepared pans.
Step 6: Bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:
Step 7: Beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
Prepare the Caramel Sauce:
Step 8: In a saucepan, combine sugar and water over medium heat, stirring until dissolved. Increase heat and cook until it turns deep amber.
Step 9: Carefully whisk in the heavy cream, followed by butter, vanilla, and salt. Let cool to room temperature.
Assemble the Cake:
Step 10: Place one layer of cake on a serving plate. Spread a layer of cream cheese frosting on top, drizzle with caramel sauce, and sprinkle with pecans.
Step 11: Repeat with the second cake layer. Place the final layer on top and frost the entire cake with the remaining frosting.
Step 12: Drizzle extra caramel over the top and garnish with more chopped pecans.
Variations
Add a touch of orange zest to the cake batter for a citrusy twist, or mix in some coconut flakes for extra texture.
Cooking Note
Ensure that the caramel sauce is at room temperature before drizzling to prevent the frosting from melting.
Serving Suggestions
Serve this cake as a stunning centerpiece at holiday gatherings or special family dinners.
Tips
- Use fresh, high-quality spices for the best flavor.
- For an even cake layer, weigh the batter when dividing among the pans.
Prep Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 15 minutes
Nutritional Information
- Calories: 850 per serving
- Protein: 8 g
- Sodium: 430 mg
FAQs
Q: Can I make this cake ahead of time? A: Yes, the cake layers can be baked ahead and stored in the freezer for up to a month.
Q: What can I use instead of pecans? A: Walnuts or almonds make a great substitute for pecans in this recipe.
Conclusion
The Caramel Pecan Carrot Heaven Cake is a lavish dessert that will impress any guest with its layers of flavor and elegant presentation. Whether for a festive occasion or a weekend treat, this cake promises to deliver both comfort and luxury in every slice.
Print
- Total Time: 1 hour 15 minutes
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp salt
For Garnish:
- 1/2 cup chopped pecans
- Drizzle of caramel sauce
Instructions
Prepare the Carrot Cake:
Step 1: Preheat oven to 350°F (177°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
Step 2: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 3: In another bowl, beat eggs and sugar until light and fluffy. Gradually add in the vegetable oil.
Step 4: Fold in grated carrots, crushed pineapple, and chopped pecans.
Step 5: Add the dry ingredients to the wet mixture and stir until just combined. Divide the batter evenly among the prepared pans.
Step 6: Bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:
Step 7: Beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
Prepare the Caramel Sauce:
Step 8: In a saucepan, combine sugar and water over medium heat, stirring until dissolved. Increase heat and cook until it turns deep amber.
Step 9: Carefully whisk in the heavy cream, followed by butter, vanilla, and salt. Let cool to room temperature.
Assemble the Cake:
Step 10: Place one layer of cake on a serving plate. Spread a layer of cream cheese frosting on top, drizzle with caramel sauce, and sprinkle with pecans.
Step 11: Repeat with the second cake layer. Place the final layer on top and frost the entire cake with the remaining frosting.
Step 12: Drizzle extra caramel over the top and garnish with more chopped pecans.
Variations
Add a touch of orange zest to the cake batter for a citrusy twist, or mix in some coconut flakes for extra texture.
Notes
Ensure that the caramel sauce is at room temperature before drizzling to prevent the frosting from melting.
Serving Suggestions
Serve this cake as a stunning centerpiece at holiday gatherings or special family dinners.
Tips
- Use fresh, high-quality spices for the best flavor.
- For an even cake layer, weigh the batter when dividing among the pans.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 850 per serving
- Sodium: 430 mg
- Protein: 8 g