Carrot Spice Cake with Cream Cheese Frosting, Candied Pecans, and Salted Caramel Sauce


For the Carrot Spice Cake:

  • 2 cups all-purpose flour
  • 2 cups grated carrots
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder

For the Cream Cheese Frosting:

  • 8 oz (226g) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

For the Candied Pecans:

  • 1 cup pecan halves
  • 1/4 cup granulated sugar
  • Pinch of salt

For the Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon sea salt


Carrot Spice Cake:

  1. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  2. In a large mixing bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the grated carrots until evenly distributed.
  6. Divide the batter equally among the prepared cake pans.
  7. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.

Cream Cheese Frosting:

  1. In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
  2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  3. Stir in the vanilla extract until well combined.

Candied Pecans:

  1. In a skillet, melt the sugar over medium heat until it turns into a golden caramel.
  2. Add the pecan halves and a pinch of salt. Stir to coat the pecans in the caramel.
  3. Remove from heat and spread the candied pecans on a parchment-lined baking sheet. Let them cool and harden.

Salted Caramel Sauce:

  1. In a saucepan, heat the granulated sugar and water over medium-high heat. Let it come to a boil without stirring.
  2. Cook until the sugar turns a deep amber color. Remove from heat.
  3. Carefully add the heavy cream and butter, stirring constantly until the mixture is smooth.
  4. Stir in the sea salt. Let the caramel sauce cool.

Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread a layer of cream cheese frosting on top.
  2. Sprinkle some candied pecans over the frosting and drizzle with a spoonful of salted caramel sauce.
  3. Repeat with the second cake layer.
  4. Place the final cake layer on top.
  5. Frost the entire cake with the remaining cream cheese frosting.
  6. Decorate the top with more candied pecans and a generous drizzle of salted caramel sauce.