A moist carrot cake layered with caramel and pecans for a heavenly dessert experience.
Author:Claire Monroe
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 powder
1 tsp baking soda
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 powder, baking soda, cinnamon, and salt.
In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. Gradually mix in dry ingredients, then fold in carrots and pecans.
Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and mix until creamy.
Assemble cake by spreading caramel sauce between layers, then frost the outside. Garnish with extra pecans and caramel drizzle if desired.