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Caramel Pecan Carrot Cake

Caramel Pecan Carrot Cake is a delightful dessert that perfectly blends the sweetness of caramel with the earthy flavors of spiced carrots and crunchy pecans. Moist and flavorful, each slice is topped with a rich caramel glaze that adds an irresistible finish. Whether for a special occasion or a simple sweet treat, this cake is sure to impress and become a staple in your recipe collection.

  • Total Time: 50 minutes
  • Yield: Serves 12 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 2 cups finely grated fresh carrots
  • 1 cup chopped pecans (toasted)
  • 1/2 cup coconut cream (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease two round cake pans.
  2. In a bowl, mix flour, baking powder, cinnamon, granulated sugar, and brown sugar until combined.
  3. In another bowl, combine vegetable oil and grated carrots. Add eggs one at a time, mixing well after each addition.
  4. Gradually add dry ingredients to wet ingredients, stirring until smooth. Fold in toasted pecans.
  5. Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. For the glaze, heat coconut cream and brown sugar in a saucepan over medium heat until thickened.
  7. Allow cakes to cool before drizzling with caramel glaze.
  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 390
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: For added depth of flavor, substitute walnuts for pecans or mix in crushed pineapple for extra moisture. Store leftovers in an airtight container; they will remain fresh for up to three days at room temperature or one week in the refrigerator.