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Caramel Pecan Carrot Cake

A moist and flavorful carrot cake with caramel drizzle and crunchy pecans.

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 soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1/2 cup caramel sauce

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, beat eggs, sugars, oil, and vanilla until smooth. Stir in grated carrots.
  4. Gradually add dry ingredients to wet ingredients, mixing until combined. Fold in pecans.
  5. Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean.
  6. Let cake cool completely, then drizzle with caramel sauce before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett