Description
Indulge in the decadent and irresistible flavors of this Caramel Pecan Carrot Heaven Cake. A moist and flavorful carrot cake topped with a rich caramel glaze and toasted pecans, this dessert is a true slice of heaven.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1/2 cup crushed pineapple (drained)
- 2 cups grated carrots
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
For the caramel glaze:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped toasted pecans
For the topping:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the cake: In a large bowl, combine dry ingredients. In another bowl, mix sugars, eggs, and oil. Stir in pineapple, carrots, pecans, and vanilla. Gradually add dry ingredients. Pour batter into pan and bake for 35–40 minutes.
- Make the caramel glaze: In a saucepan, melt butter, brown sugar, and cream. Simmer, then add salt and vanilla.
- Glaze the cake: Poke holes in the warm cake and pour the glaze over. Sprinkle with toasted pecans.
- Cool and serve: Let the cake cool before slicing and serving.
Notes
- This cake is even better the next day as the flavors meld.
- Use freshly grated carrots for the best texture.
- Pair with vanilla ice cream or whipped cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 35g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
