Name: Caramel Pecan Carrot Heaven Cake
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 ½ teaspoons ground cinnamon; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups granulated sugar; 1 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 2 cups finely grated carrots; ½ cup crushed pineapple, drained; 1 cup chopped pecans (divided); 1 cup caramel sauce (store-bought or homemade)

Description

This Caramel Pecan Carrot Heaven Cake is the ultimate indulgent dessert! Moist, spiced carrot cake layers are enriched with pineapple and pecans, then drizzled with gooey caramel sauce for a show-stopping treat. Perfect for celebrations, holidays, or whenever you’re craving something sweet and luxurious, this cake will leave everyone asking for seconds.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups finely grated carrots
½ cup crushed pineapple, drained
1 cup chopped pecans (divided)
1 cup caramel sauce (store-bought or homemade)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
In a separate bowl, beat the sugar, oil, eggs, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and ½ cup of the chopped pecans.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, drizzle one layer with caramel sauce and sprinkle with the remaining chopped pecans.
Place the second cake layer on top and drizzle with more caramel sauce. Garnish with extra pecans, if desired.

Notes

For extra flavor, toast the pecans before using them in the cake and as garnish.
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If using homemade caramel sauce, make it ahead of time and let it cool before assembling the cake.
Substitute the pecans with walnuts or shredded coconut for a variation.
For a gluten-free version, use a 1:1 gluten-free flour substitute.