Caramel Pecan Carrot Cake (Print)
Soft carrot cake layers meet crunchy pecans and a smooth caramel drizzle. This dessert is perfect for parties and special moments!
# Ingredients:
01 -
1 cup chopped pecans.
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2 cups grated carrots.
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1½ tsp cinnamon, ground.
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½ cup optional shredded coconut.
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2 tsp vanilla extract.
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4 eggs, large.
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½ tsp salt.
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1 cup brown sugar, packed.
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1 cup vegetable oil.
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½ tsp baking soda.
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2 cups flour, all-purpose.
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2 tsp baking powder.
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1 cup caramel sauce.
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1 cup granulated sugar.
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1 cup pineapple, crushed and drained.
# Steps:
01 -
Set your oven to toast at 350°F (175°C). Coat three 9-inch round pans with grease and flour. That's your prep done!
02 -
Grab a big bowl and combine salt, ground cinnamon, baking soda, flour, and baking powder. Stir it up well.
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In a separate bowl, beat oil, granulated sugar, and brown sugar until smooth. Drop the eggs in one at a time while mixing, then throw in vanilla.
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Slowly add the dry stuff to the wet mix. Carefully fold in the carrots, pecans, pineapple, and coconut if you're using it.
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Divide the batter between the pans evenly. Bake for about 25 to 30 minutes or until a toothpick poked in the middle comes out clean.
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Let the cakes cool down before covering them with cream cheese frosting. Drizzle caramel on top and scatter pecans, if you'd like. Enjoy every bite!
# Notes:
01 -
Moist carrot layers, crunchy pecans, and a drizzle of caramel come together in this can't-miss Carrot Cake! It's made to impress at any celebration or gathering.