Description
This Caramel Pecan Carrot Cake is moist, flavorful, and topped with gooey caramel and toasted pecans. It combines all the classic carrot cake goodness—grated carrots, warm spices, and a hint of vanilla—with the rich indulgence of buttery caramel sauce. Perfect for celebrations or cozy weekends in.
Ingredients
For the carrot cake:
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2 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1 cup granulated sugar
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1/2 cup packed brown sugar
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1 cup vegetable oil
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4 large eggs
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2 teaspoons vanilla extract
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2 cups finely grated carrots
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1 cup chopped pecans
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1/2 cup crushed pineapple, drained
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1/2 cup sweetened shredded coconut (optional)
For the caramel pecan topping:
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1/2 cup unsalted butter
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1/2 cup packed brown sugar
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1/4 cup heavy cream
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1/2 teaspoon vanilla extract
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3/4 cup chopped pecans (toasted)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
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Make the cake batter: In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices. In another bowl, mix sugars, oil, eggs, and vanilla until smooth. Gradually mix the wet ingredients into the dry, then fold in carrots, pecans, pineapple, and coconut (if using).
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Pour batter into prepared pan(s) and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before topping.
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Make the caramel topping: In a saucepan over medium heat, melt butter. Add brown sugar and cream, stirring constantly until smooth and bubbly (about 3–4 minutes). Remove from heat, stir in vanilla and pecans.
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Pour warm caramel pecan topping over the cooled cake. Let set slightly before slicing and serving.
Notes
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You can frost the cake with cream cheese frosting first, then drizzle caramel on top if you want it extra decadent.
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Store covered at room temp for 2 days, or refrigerate for up to 5 days.
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Toasting the pecans adds a deeper nutty flavor—don’t skip it!