Caramel Pecan Carrot Heaven Cake 🥕🍰 – The Perfectly Moist Cake with a Gooey Caramel Pecan Topping
Ingredients:
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
3/4 cup vegetable oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups grated carrots (about 4 medium carrots)
1 cup chopped pecans
For the Caramel Pecan Topping:
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup heavy cream
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions:
Preheat and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Mix Wet Ingredients:
In a large mixing bowl, beat together granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until well combined.
Combine and Add Carrots/Pecans:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and chopped pecans.
Bake the Cake:
Pour the batter into the prepared baking dish. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly.
Make the Caramel Pecan Topping:
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly. Remove from heat and stir in the vanilla extract and chopped pecans.
Top the Cake:
Pour the warm caramel pecan topping over the slightly cooled cake, spreading it evenly. Let the cake cool completely before slicing and serving.
Prep Time: 30 minutes | Baking Time: 40 minutes | Total Time: 1 hour 10 minutes
Kcal: 420 kcal | Servings: 12 servings