Description
A decadent carrot cake layered with caramel and pecans for a heavenly dessert experience.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup chopped pecans
- 1 cup caramel sauce
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. Gradually mix in dry ingredients.
- Fold in grated carrots and chopped pecans. Divide batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and mix until creamy.
- Assemble the cake by spreading caramel sauce between layers, then frost the top and sides with cream cheese frosting.
- Garnish with additional pecans and drizzle with caramel if desired.
Notes
You can customize the seasonings to taste.