Description
This Caramel Pecan Carrot Heaven Cake is a decadent layered dessert featuring moist carrot cake spiced with cinnamon, nutmeg, and ginger, combined with crushed pineapple and shredded coconut for extra texture. It’s topped with rich cream cheese frosting and a warm, gooey caramel pecan topping that drips beautifully over the sides, creating a perfect balance of sweetness, spice, and crunch. Ideal for fall gatherings or any celebration, this cake delivers comfort and elegance in every bite.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
Caramel Pecan Topping
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 cup chopped pecans
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure easy cake release after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined for a well-distributed spice and leavening base.
- Combine Wet Ingredients: In a separate bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, sour cream, and vanilla extract until the mixture is smooth and homogenous, ensuring even moisture and sweetness.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can make the cake dense.
- Fold in Add-ins: Gently fold in the grated carrots, crushed pineapple (drained), chopped pecans, and shredded coconut to distribute flavors and textures evenly without deflating the batter.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then turn them out onto wire racks to cool completely, which helps prevent sogginess when frosting.
- Make Caramel Pecan Topping: Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, bring the mixture to a simmer, and cook for 2–3 minutes until thickened. Remove from heat and stir in chopped pecans. Allow it to cool slightly but keep it pourable.
- Prepare Frosting: Beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread an even layer of cream cheese frosting on top. Repeat with second and third layers. Cover the top and sides of the assembled cake with the remaining frosting.
- Add Caramel Topping: Spoon the warm caramel pecan topping over the frosted cake, letting it drip artfully down the sides for an appealing finish.
- Chill and Serve: Refrigerate the cake for at least 1 hour to allow the frosting and topping to set, then slice and serve for a decadent dessert.
Notes
- Toast the pecans before adding them to the cake or topping to enhance their flavor and crunch.
- Ensure the caramel topping is slightly cooled but still pourable before drizzling over the cake to prevent melting the frosting.
- Store leftover cake in the refrigerator, tightly covered, for up to 5 days to maintain freshness.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
