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Caramel Pecan Carrot Heaven Cake

This delightful twist on traditional carrot cake combines moist layers with chopped pecans and a luscious caramel sauce, making it a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Can substitute with whole wheat for a denser texture.
  • 1 cup granulated sugar You can replace some sugar with honey or maple syrup for a healthier version.
  • 2 cups grated carrots Use freshly grated for best flavor and moisture.
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped pecans Toasted pecans work best.
  • 1/2 cup vanilla extract
  • 1/2 cup melted butter
Caramel Sauce Ingredients
  • 1 cup granulated sugar Consider alternatives like coconut sugar.
  • 1/2 cup butter
  • 1/2 cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs and add them to the dry mixture, along with the grated carrots and melted butter. Stir until well combined.
  4. Fold in the chopped pecans and vanilla extract.
  5. Grease two round cake pans and evenly distribute the batter between them.
Baking
  1. Bake for about 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
Caramel Sauce
  1. In a saucepan over medium heat, melt the sugar, stirring constantly until golden.
  2. Carefully add the butter and cream, stirring until smooth.
Assembly
  1. Once the cakes have cooled, layer them with caramel sauce in between and on top of the cake.
  2. Decorate with additional pecans.

Notes

Store any leftover cake in an airtight container. It can be kept at room temperature for 3 days, in the refrigerator for about a week, or frozen for up to 3 months.