Description

This Caramel Pecan Carrot Heaven Cake is everything its name promises—moist, spiced carrot cake topped with a rich, gooey caramel pecan glaze that seeps into every bite. Sweet, nutty, and irresistibly soft, this cake is perfect for holidays, birthdays, or anytime you crave a truly special dessert. One bite, and you’ll see why this is a crowd favorite!

Ingredients

Scale

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 cup granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped pecans (optional)

For the Caramel Pecan Topping:

1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup chopped pecans

Instructions

Preheat & Prep – Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
Mix Dry Ingredients – In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients – In another bowl, beat the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, then stir in the vanilla extract.
Combine & Fold – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the grated carrots, crushed pineapple, and chopped pecans.
Bake – Pour the batter into the prepared baking pan, smooth the top, and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
Make the Caramel Pecan Topping – In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2-3 minutes until bubbly. Slowly add the heavy cream, vanilla extract, and salt, stirring continuously. Remove from heat and stir in the chopped pecans.

Assemble & Serve – Pour the warm caramel pecan topping evenly over the slightly cooled cake. Let it sit for 10-15 minutes before slicing and serving. Enjoy!

Notes

For an extra moist cake, use freshly grated carrots rather than pre-shredded store-bought ones.
If you love extra crunch, toast the pecans before adding them to the cake and topping.
No pineapple? Swap it with unsweetened applesauce for a similar texture boost.
Make-ahead tip: Bake the cake a day before, then add the caramel pecan topping before serving for ultimate freshness.
Freezing tip: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for a quick treat.

Prep Time: 15
Cook Time: 40
Category: Dessert
Method: Baking
Cuisine: American

Keywords: caramel pecan carrot cake, carrot cake with caramel topping, moist carrot cake, pecan cake, holiday dessert, easy homemade cake