Description
Sweet Southern charm meets culinary artistry in this caramel pecan carrot cake, where spiced layers mingle with creamy frosting and crunchy pecans. Indulgent slices promise a delightful journey through classic comfort and elegant dessert craftsmanship you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup vegetable oil
- 4 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
Spices and Leavening Agents:
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Additional Ingredients:
- 1 cup chopped pecans
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut (optional)
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the oven by heating to 350°F (175°C) and preparing three 9-inch round cake pans with grease and flour.
- In a large mixing bowl, thoroughly combine flour, baking powder, cinnamon, baking soda, and salt using a whisk.
- Create a smooth mixture of granulated sugar, brown sugar, and vegetable oil in a separate large bowl, beating until well integrated.
- Incorporate eggs individually into the sugar mixture, ensuring thorough blending after each addition, then mix in vanilla extract.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to maintain a light texture.
- Introduce grated carrots, chopped pecans, pineapple, and shredded coconut into the batter, folding carefully to distribute evenly.
- Distribute the batter uniformly across the prepared cake pans, smoothing the surface with a spatula.
- Place pans in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the cake’s center – it should come out clean.
- Remove cakes from the oven and let them rest in the pans for 10 minutes to stabilize.
- Transfer cakes to a wire cooling rack and allow to cool completely.
- Apply cream cheese frosting generously across the cake layers, ensuring even coverage.
- Drizzle caramel sauce over the frosted cake, creating an elegant design.
- Garnish the top with additional pecans for a decorative and crunchy finishing touch.
Notes
- Toast pecans beforehand to enhance their nutty flavor and add extra crunch to the cake’s texture.
- Replace vegetable oil with applesauce for a lower-fat version that keeps the cake moist and tender.
- Consider using gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
- Drain pineapple thoroughly to prevent excess moisture from affecting the cake’s consistency.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg