Introduction
Indulge in the delightful layers of Caramel Pecan Carrot Heaven Cake, a dessert that perfectly marries the natural sweetness of carrots and pineapple with the crunch of pecans. Topped with a rich, golden caramel drizzle, this cake is a celebration of flavors and textures, making it an ideal treat for birthdays, holidays, or any special occasion. Not only is it decadent, but it is also nutrient-packed, providing a sweet way to enjoy some wholesome ingredients.
Detailed Ingredients with measures
For the Cake:
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1 tsp ground cinnamon
– 1 tsp baking soda
– 1 tsp salt
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 1 cup vegetable oil
– 4 large eggs
– 2 tsp vanilla extract
– 2 cups grated carrots
– 1 cup chopped pecans
– 1 cup crushed pineapple, drained
– 1 cup shredded coconut (optional)
– 1 cup caramel sauce (store-bought or homemade)
Prep Time
Preparation Time: 20 minutes
Cook Time
Cook Time: 25-30 minutes
Total Time
Total Time: 1 hour (including cooling time)
Yield
Yield: 12 servings
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
3. Prepare the Wet Ingredients: In another large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the Goodness: Fold in the grated carrots, chopped pecans, crushed pineapple, and shredded coconut if using.
6. Bake the Cake: Divide the batter evenly between the three prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool and Frost: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, frost the cakes with your favorite cream cheese frosting and drizzle generously with caramel sauce. Garnish with extra pecans if desired.
Helpful Tips
– Toast the Pecans: Toasting the pecans before adding them to the batter can enhance their flavor and add a satisfying crunch.
– Avoid Overmixing: Once you combine the wet and dry ingredients, mix gently to avoid a dense cake.
– Grate Carrots Uniformly: Using a food processor to grate the carrots ensures a consistent texture throughout the cake.
Serving Suggestions
Pair the cake with a hot cup of coffee or tea for a delightful afternoon treat. For an extra indulgent dessert, serve with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with additional chopped pecans for extra crunch and visual appeal.
Nutritional Information Per Serving
– Calories: 550 kcal
– Carbohydrates: 70g
– Protein: 5g
– Fat: 28g
– Saturated Fat: 4g
– Polyunsaturated Fat: 7g
– Monounsaturated Fat: 15g
– Cholesterol: 55mg
– Sodium: 300mg
– Potassium: 200mg
– Fiber: 3g
– Sugar: 45g
– Vitamin A: 4500 IU
– Vitamin C: 5mg
– Calcium: 70mg
– Iron: 1.5mg
This Caramel Pecan Carrot Heaven Cake offers a beautiful balance of flavors and textures, combining sweetness, moisture, and a nutty crunch—truly a cake that lives up to its heavenly name!
Detailed Directions and Instructions
1. Preheat the Oven
Preheat your oven to 350F (175C). Grease and flour three 9-inch round cake pans.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
3. Prepare the Wet Ingredients
In another large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine the Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the Goodness
Fold in the grated carrots, chopped pecans, crushed pineapple, and shredded coconut if using.
6. Bake the Cake
Divide the batter evenly between the three prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool and Frost
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, frost the cakes with your favorite cream cheese frosting and drizzle generously with caramel sauce. Garnish with extra pecans, if desired.
Notes
Toast the Pecans
Toasting the pecans before adding them to the batter can enhance their flavor and add a satisfying crunch.
Avoid Overmixing
Once you combine the wet and dry ingredients, mix gently to avoid a dense cake.
Grate Carrots Uniformly
Using a food processor to grate the carrots ensures a consistent texture throughout the cake.
Serving Suggestions
Pair the cake with a hot cup of coffee or tea for a delightful afternoon treat. For an extra indulgent dessert, serve with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with additional chopped pecans for extra crunch and visual appeal.
