Description
Indulge in the heavenly blend of caramel, pecans, and carrots with this Caramel Pecan Carrot Heaven Cake. A moist and flavorful cake topped with a rich caramel pecan glaze, perfect for any occasion.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup chopped pecans
- ½ cup shredded coconut
Caramel Pecan Glaze:
- ½ cup unsalted butter
- 1 cup brown sugar (packed)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and prepare a baking dish.
- Mix dry ingredients: Combine flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Prepare wet ingredients: Beat sugars, oil, eggs, and vanilla in a separate bowl. Stir in carrots, pineapple, coconut, and pecans.
- Combine: Gradually add dry ingredients to wet, mix, and pour into baking dish.
- Bake: Bake for 40–45 minutes until a toothpick comes out clean.
- Make glaze: Boil butter, brown sugar, and cream. Stir in vanilla and pecans.
- Glaze the cake: Pour warm glaze over the warm cake.
- Cool: Allow cake to cool completely before serving.
Notes
- This cake can be made a day ahead—the flavors intensify as it sits.
- Store covered at room temperature or in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
