Heavenly Carrot Cake with Caramel Drizzle and Toasted Pecans
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 large eggs
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped pecans, toasted
1/2 cup caramel sauce (plus extra for drizzling)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat the eggs, granulated sugar, and brown sugar together until light and fluffy. Gradually mix in the oil, sour cream, and vanilla extract.
Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots and toasted pecans.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
Spread a layer of frosting on top of one cake layer, drizzle caramel sauce over the frosting, then top with the second cake layer.
Frost the top and sides of the cake, then drizzle more caramel sauce over the top and sprinkle with extra toasted pecans.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 550 kcal | Servings: 12 servings