Caramel Pecan Carrot Cake is a luscious twist on the classic carrot cake, featuring tender spiced layers packed with shredded carrots and crushed pineapple, then finished with rich cream cheese frosting, toasted pecans, and a decadent caramel drizzle. It’s a showstopping dessert perfect for spring celebrations, holidays, or whenever you’re craving something indulgently sweet and nutty.
Why You’ll Love This Recipe
- A decadent upgrade to traditional carrot cake
- Incredibly moist and flavorful from carrots and pineapple
- Layers of tangy cream cheese frosting for balance
- Toasted pecans add crunch and depth
- Rich caramel sauce takes it to the next level
- Beautiful for special occasions or celebrations
- Can be made ahead for convenience
- Perfect balance of sweetness, spice, and texture
- A crowd-pleaser for both cake and carrot cake lovers
- Freezer-friendly and customizable
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Eggs
- Granulated sugar
- Brown sugar
- Vegetable oil
- Vanilla extract
- Grated carrots
- Crushed pineapple (drained)
- Chopped pecans
For the cream cheese frosting:
- Cream cheese (softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
For the topping:
- Toasted pecans
- Caramel sauce (store-bought or homemade)
directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs with granulated sugar, brown sugar, oil, and vanilla until well combined.
- Stir in grated carrots, pineapple, and pecans.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Divide batter evenly between the prepared pans.
- Bake for 3035 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
- Once cakes are completely cool, frost the top of one layer, stack the second layer, and frost the entire cake.
- Top with toasted pecans and drizzle generously with caramel sauce before serving.
Servings and timing
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cooling & Assembly Time: 1 hour
- Total Time: 1 hour 55 minutes
Variations
- Cupcake Version: Bake in muffin tins for 1820 minutes for individual servings
- Gluten-Free: Use a gluten-free all-purpose flour blend
- Dairy-Free: Use dairy-free cream cheese and butter alternatives
- With Raisins: Add ½ cup raisins for extra texture
- Spice it up: Add cloves or cardamom for a spicier flavor
- No Pineapple: Omit if preferred—add ¼ cup more grated carrots or applesauce
storage/reheating
- Refrigerator: Store the cake covered in the fridge for up to 5 days
- Freezer: Wrap unfrosted or frosted cake slices tightly and freeze for up to 2 months
- To serve: Let come to room temperature before serving. Do not microwave due to the frosting and caramel
FAQs
Can I use pre-shredded carrots?
It’s best to grate fresh carrots for the most moisture and better texture.
Can I make this cake a day ahead?
Yes! It actually tastes better the next day once the flavors have settled.
Can I use store-bought caramel?
Absolutely—store-bought caramel works great, but homemade adds an extra-special touch.
What can I substitute for pineapple?
Applesauce works well if you don’t have or like pineapple.
How do I toast pecans?
Spread them on a baking sheet and bake at 350°F for 57 minutes until fragrant.
Can I turn this into a sheet cake?
Yes, bake in a 9×13 pan for 4045 minutes, or until a toothpick comes out clean.
What frosting works best?
Cream cheese frosting is classic, but you can also use vanilla buttercream or whipped cream cheese frosting.
Can I make it nut-free?
Yes, simply omit the pecans or replace them with shredded coconut or sunflower seeds.
How do I prevent the cake from sticking?
Grease your pans well and line the bottoms with parchment paper for easy removal.
Is it okay to drizzle caramel before storing?
It’s best to drizzle caramel just before serving for the best appearance and texture.
Conclusion
Caramel Pecan Carrot Cake is the ultimate dessert for those who love a moist, flavorful cake with layers of texture and richness. The warm spices, creamy frosting, crunchy pecans, and luscious caramel make every bite unforgettable. Whether you’re baking for a holiday, special event, or just to treat yourself, this carrot cake is a guaranteed winner that looks as amazing as it tastes.
Description
This Caramel Pecan Carrot Cake is moist, flavorful, and topped with gooey caramel and toasted pecans. It combines all the classic carrot cake goodness—grated carrots, warm spices, and a hint of vanilla—with the rich indulgence of buttery caramel sauce. Perfect for celebrations or cozy weekends in.
For the carrot cake:
For the caramel pecan topping:
-
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
-
Make the cake batter: In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices. In another bowl, mix sugars, oil, eggs, and vanilla until smooth. Gradually mix the wet ingredients into the dry, then fold in carrots, pecans, pineapple, and coconut (if using).
-
Pour batter into prepared pan(s) and bake for 3540 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before topping.
-
Make the caramel topping: In a saucepan over medium heat, melt butter. Add brown sugar and cream, stirring constantly until smooth and bubbly (about 34 minutes). Remove from heat, stir in vanilla and pecans.
-
Pour warm caramel pecan topping over the cooled cake. Let set slightly before slicing and serving.
Notes
-
You can frost the cake with cream cheese frosting first, then drizzle caramel on top if you want it extra decadent.
-
Store covered at room temp for 2 days, or refrigerate for up to 5 days.
-
Toasting the pecans adds a deeper nutty flavor—don’t skip it!
