When it comes to a dessert that brings together the cozy warmth of spices, the sweetness of caramel, and the crunch of pecans, this Caramel Pecan Carrot Cake is a total winner. I’m beyond excited to share this delightful recipe with you because it’s not just any ordinary carrot cake—it’s a treat that turns a classic into something truly extraordinary! Whether you’re a seasoned baker or just someone who loves indulging in a slice of cake with your coffee, this recipe will become one of your go-tos. Trust me, you’ll be craving this one over and over again!
Let’s dive into the details and bring this cake to life, shall we?
Ingredients
Here’s what you’ll need to gather before getting started:
For the Cake:
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups grated carrots
- 1 cup chopped pecans
For the Caramel Frosting:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for garnish)
How to Make Caramel Pecan Carrot Cake
Step 1: Prepare the Cake Batter
First things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).
In a large mixing bowl, whisk together the sugar and oil until well combined. Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
In a separate bowl, sift together the flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring just until combined.
Now for the fun part: fold in the grated carrots and chopped pecans! This is where the cake really gets its personality—texture, sweetness, and a subtle earthiness from those freshly grated carrots.
Step 2: Bake the Cake
Pour the batter evenly into your prepared cake pans. Pop them into the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The smell filling your kitchen at this point? Pure magic!
Once the cakes are done, let them cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
Step 3: Make the Caramel Frosting
While your cakes are cooling, it’s time to whip up the caramel frosting! In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, then bring the mixture to a gentle boil. Let it cook for 1-2 minutes while stirring constantly, then remove from heat and allow it to cool slightly.
Once the caramel has cooled a bit, transfer it to a large mixing bowl. Gradually add the powdered sugar, a cup at a time, until the frosting reaches a smooth, spreadable consistency. Finally, stir in the vanilla extract.
Step 4: Assemble the Cake
Now it’s time to put everything together! Place one cake layer on a serving plate and generously frost the top. Place the second layer on top and cover the whole cake with the remaining frosting.
For that extra touch of indulgence, sprinkle the chopped pecans over the top. You could also drizzle some additional caramel sauce if you’re feeling fancy!
Details and nutritional information
Details:
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Yield: 12 servings
Nutrition:
Serving Size: 1 slice (1/12th of the cake)
Calories: 710 kcal
Sugar: 65g
Sodium: 390mg
Fat: 38g
Saturated Fat: 9g
Unsaturated Fat: 27g
Trans Fat: 0g
Carbohydrates: 92g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg
Helpful Tips
- Grating the Carrots: Make sure to use the fine side of your grater to ensure the carrot blends smoothly into the batter.
- Room Temperature Ingredients: Make sure the eggs and butter are at room temperature before you start to ensure a smooth batter and frosting.
- Frosting Consistency: If the caramel frosting becomes too thick, add a little more cream, one tablespoon at a time, to loosen it up.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature until you’re ready to frost and assemble.
How do I prevent the cake from drying out?
Be sure not to overbake! Check the cake around the 30-minute mark. Also, once the cake has cooled, store it in an airtight container to keep it moist.
Can I use store-bought caramel sauce for the frosting?
You can, but homemade caramel frosting is a game changer! However, if you’re short on time, store-bought caramel sauce mixed into a classic buttercream would work in a pinch.
Storage Instructions
You can store this cake in an airtight container at room temperature for up to 3 days. If you prefer to refrigerate it, it will keep for up to a week—just make sure to let it come to room temperature before serving for the best flavor and texture.
More Recipes You’ll Love
This Caramel Pecan Carrot Cake is an absolute showstopper, whether it’s for a birthday celebration or a casual weekend dessert. With the sweet, nutty crunch of pecans, the warmth of the spices, and that indulgent caramel frosting, it’s a dessert you’ll want to make again and again. So, grab your apron and get baking! Your friends and family will thank you
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Caramel Pecan Carrot Cake Recipe: A Sweet and Nutty Delight
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Caramel Pecan Carrot Cake combines warm spices, crunchy pecans, and rich caramel frosting for a delicious twist on a classic dessert. Perfect for any celebration or a cozy treat with coffee, this cake is easy to make and irresistibly tasty. Follow the simple steps and watch it become a crowd favorite!
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups grated carrots
- 1 cup chopped pecans
For the Caramel Frosting:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for garnish)
Instructions
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together sugar and oil. Beat in eggs one at a time.
- In a separate bowl, sift flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring until combined.
- Fold in grated carrots and chopped pecans.
- Divide batter between cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, melt butter in a saucepan over medium heat. Stir in brown sugar and cream, and bring to a gentle boil for 1-2 minutes. Remove from heat and cool slightly.
- In a bowl, gradually add powdered sugar to the caramel mixture, stirring until smooth. Add vanilla extract.
- Frost the cooled cakes, stacking one on top of the other. Garnish with chopped pecans.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the caramel frosting from melting.
- For a smoother texture, grate the carrots finely.
- If your frosting is too thick, add a tablespoon of cream at a time to loosen it.
- Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Caramel Pecan Carrot Cake, carrot cake, caramel frosting, pecan dessert, spiced carrot cake