Dessert

Caramel Pecan Carrot Heaven Cake Recipe

BySarah Summers October 19, 2025October 19, 2025

Introduction

Caramel Pecan Carrot Heaven Cake is a delightful twist on the classic carrot cake, rich with sweet caramel and crunchy pecans. This moist, flavorful cake is perfect for any celebration or a cozy dessert to enjoy with a cup of tea.

The image shows a tall slice of layered carrot cake on a white plate, placed on a white marbled surface. The cake has three visible layers of dense, brown-orange carrot cake mixed with small bits of nuts and carrot. Between the cake layers are two thick layers of smooth white cream cheese frosting. The top of the cake is covered with glossy caramel sauce that flows down the sides, dripping onto the plate. Whole pecans are evenly placed on top of the caramel layer, adding texture and a rich brown color. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 cup chopped pecans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup caramel sauce

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Step 3: In another bowl, whisk the vegetable oil and eggs until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and mix until fully incorporated.
Step 5: Fold in the grated carrots and chopped pecans gently.
Step 6: Pour the batter into a greased cake pan, spreading it evenly.
Step 7: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Remove the cake from the oven and let it cool completely on a wire rack.
Step 9: Once cooled, drizzle the caramel sauce generously over the top before serving.

Tips & Variations

For extra flavor, try adding a teaspoon of vanilla extract to the wet ingredients.
Swap chopped walnuts for pecans if preferred, or add raisins for a fruity touch.
If you like a creamier finish, spread a layer of cream cheese frosting under the caramel drizzle.
Grate the carrots finely to ensure a moist texture throughout the cake.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. When ready to enjoy, let the cake come to room temperature for the best taste. Reheat briefly in a microwave if desired to soften the caramel.

How to Serve

The image shows a tall slice of layered carrot cake on a white plate, sitting on a white marbled surface. The cake has three thick layers: the bottom and top layers are moist, brown with visible bits of carrot and nuts, while the middle layer is a thick, creamy white frosting. A thick caramel sauce is dripping down the sides of the cake, pooling on the plate below. The top is decorated with a shiny layer of caramel and whole pecans stacked on top. The textures include the soft cake, smooth frosting, sticky caramel, and crunchy nuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola or sunflower oil without affecting the flavor significantly.

Is it necessary to add pecans?

No, pecans add crunch and flavor, but you can omit them or replace them with other nuts like walnuts or almonds.

Sarah Summers