Caramel Pecan Carrot Cake Recipe

Caramel Pecan Carrot Cake

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.

Musselman's Apple Butter

To make this carrot cake extra delicious, I used Musselman’s Apple Butter in 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.

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Start by preparing the pans. Grease and flour three 9 inch cake pans. Line the bottom with a circle of parchment paper. 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.

Level Carrot Cake

Once cool, use a serrated knife to cut off the rounded tops.

Layered Carrot Cake

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.

Carrot Cake Torte

Top with the final layer and another 2 1/2 cups of the frosting.

Carrot Cake Recipe

Pour caramel ice cream topping around edges of the top layer, allowing it to drizzle down the sides.

Caramel Carrot Cake with Pecans

Sprinkle the chopped pecans over the top of the cake.

Caramel Pecan Carrot 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
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12 servings
Ingredients
Carrot Cake:
  • ½ cup butter, softened
  • 2½ cups granulated sugar
  • 5 eggs
  • ¾ cup Musselman’s Apple Butter
  • ¼ cup vegetable oil
  • ½ cup sour cream
  • 3½ cups flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups grated carrots (about 5 medium carrots)
  • ½ cup caramel ice cream topping
  • 1½ cups chopped pecans
Frosting:
  • 8 oz package cream cheese, softened
  • 2 cups powdered sugar
  • ¾ cup Musselman’s Apple Butter
  • 2 tsp vanilla extract
  • 16 oz container whipped topping, thawed (or use 6½ cups whipped cream)
Instructions
Carrot Cake:
  1. Preheat oven to 325 degrees.
  2. Grease and flour three 9 inch cake pans. Line the bottom with a circle of parchment paper. Set aside.
  3. Cream together butter and sugar.
  4. Beat in eggs, one at a time.
  5. In a small bowl, combine apple butter, vegetable oil and sour cream.
  6. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  7. Alternately add the apple butter mix and the dry ingredients to creamed butter and sugar. Mix well.
  8. Stir in the grated carrots.
  9. Divide the batter between the three prepared 9 inch cake pans.
  10. Bake at 325 degrees for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
  11. Allow the cakes to cool for 30 minutes in the pans, on a wire rack.
  12. Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.
  13. Once cool, use a serrated knife to cut off the rounded tops.
  14. Spread about 2½ cups of frosting (recipe below) on the bottom layer of the cake. Add the middle and top layers, frosting each with about 2½ cups of the frosting.
  15. Pour caramel ice cream topping around edges of the top layer, allowing it to drizzle down the sides.
  16. Sprinkle the chopped pecans over the top of the cake.
Frosting:
  1. Beat the cream cheese until smooth.
  2. Mix in the powdered sugar.
  3. Beat in the apple butter and vanilla.
  4. Gently stir in the whipped topping.

Recipe Inspired By Pumpkin Torte

Here are a few more of my recipes using Musselman’s Apple Butter:

Musselmans_Apple_Butter_Recipes

Fruit Salsa Crepes | Apple Creme Brulee | Caramel Apple Truffles

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Disclosure: I made this Apple Creme Brulee Recipe as part of a sponsored post for Musselman’s Apple Butter.

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Comments

  1. says

    I’ve been the one drooling over your tiered cakes, thinking, I need to try to make one! But, I tired once and it was a fail… the layers fell off!

  2. says

    LOTS of salivating going on over here. i LOVE the idea of using apple butter in frosting for carrot cake, almost as much as i LOVE the super thick layers of it! bravo. 🙂

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