Published: · Modified: by Tonia Larson
This Caramel Pecan Carrot Cake recipe has layers of fluffy filling, caramel drizzle and chopped pecans on top. It’s an impressive dessert, yet easy to make. Disclosure: I made this Caramel Pecan Carrot Cake Recipe as part of a sponsored post for Musselman’s Apple Butter.
I’ve really been into making layer cakes lately. This Caramel Pecan Carrot Cake is my third layer cake this month! I realized that I’ve never made a carrot cake and that had to change.
So, for my second recipe as a Musselman’s Apple Butter Ambassador, I decided to make a carrot cake. But instead of making a traditional carrot cake, I decided to go for an epic version with layers of fluffy filling, caramel drizzling down the sides and chopped pecans to top it all off.
To makethis carrot cake extra delicious, I used Musselman’s Apple Butterin the cake and in the frosting. Musselman’s Apple Butter is more than just a spread!
I love using in desserts, as well as savory dishes. Musselman’s Apple Butter is made with American-grown apples and has a great, unique taste.
How To Make Caramel Pecan Carrot Cake
In a small bowl, combine the Musselman’s Apple Butter, vegetable oil, and sour cream.
In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Cream together butter and sugar. Beat in eggs, one at a time. Alternately add the apple butter mix and dry ingredients to the creamed butter and sugar. Mix well. Stir in the grated carrots.
Divide the batter between the three prepared 9-inch cake pans. Bake at 325 degrees for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
Allow the cakes to cool for 30 minutes in the pans, on a wire rack. Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.
Once cool, use a serrated knife to cut off the rounded tops.
Spread about 2 1/2 cups of frosting (recipe below) on the bottom layer of the cake. Add the middle layer and frost with about 2 1/2 cups of the frosting.
Top with the final layer and another 2 1/2 cups of the frosting.
Pour caramel ice cream topping around edges of the top layer, allowing it to drizzle down the sides.
Sprinkle the chopped pecans over the top of the cake.
Store the carrot cake in the fridge until ready to serve. This Caramel Pecan Carrot Cake is easy to make, tastes amazing and looks impressive too! It will definitely be the star of any party or holiday dinner you bring it to.
Caramel Pecan Carrot Cake Recipe
Yield: 12 servings
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes
This Caramel Pecan Carrot Cake recipe has layers of fluffy filling, caramel drizzle and chopped pecans on top. It's an impressive dessert, yet easy to make.
Ingredients
Carrot Cake:
- 1/2 cup butter, softened
- 2 1/2 cups granulated sugar
- 5 eggs
- 3/4 cup Musselman’s Apple Butter
- 1/4 cup vegetable oil
- 1/2 cup sour cream
- 3 1/2 cups flour
- 2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoon cinnamon
- 1 teaspoon nutmeg
- 3 cups grated carrots, about 5 medium carrots
- 1/2 cup caramel ice cream topping
- 1 1/2 cups chopped pecans
Frosting:
- 8 oz package cream cheese, softened
- 2 cups powdered sugar
- 3/4 cup Musselman’s Apple Butter
- 2 teaspoon vanilla extract
- 16 oz container whipped topping, thawed (or use 6 1/2 cups whipped cream)
Instructions
Carrot Cake:
- Preheat oven to 325 degrees.
- Grease and flour three 9 inch cake pans. Line the bottom with a circle of parchment paper. Set aside.
- Cream together butter and sugar.
- Beat in eggs, one at a time.
- In a small bowl, combine apple butter, vegetable oil and sour cream.
- In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Alternately add the apple butter mix and the dry ingredients to creamed butter and sugar. Mix well.
- Stir in the grated carrots.
- Divide the batter between the three prepared 9 inch cake pans.
- Bake at 325 degrees for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Allow the cakes to cool for 30 minutes in the pans, on a wire rack.
- Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.
- Once cool, use a serrated knife to cut off the rounded tops.
- Spread about 2 1/2 cups of frosting (recipe below) on the bottom layer of the cake. Add the middle and top layers, frosting each with about 2 1/2 cups of the frosting.
- Pour caramel ice cream topping around edges of the top layer, allowing it to drizzle down the sides.
- Sprinkle the chopped pecans over the top of the cake.
Frosting:
- Beat the cream cheese until smooth.
- Mix in the powdered sugar.
- Beat in the apple butter and vanilla.
- Gently stir in the whipped topping.
Nutrition Information:
Yield: 12Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
Here are a few more of my recipes using Musselman’s Apple Butter:
Fruit Salsa Crepes | Apple Creme Brulee | Caramel Apple Truffles
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Disclosure: I made this Caramel Pecan Carrot Cake Recipe as part of a sponsored post for Musselman’s Apple Butter.
