• Home
  • About Me
  • Contact

The Gunny Sack

  • Dinner
  • Dessert
  • Slow Cooker
  • Recipe Index
    • All Recipes
    • Appetizer
    • Beverages
    • Breakfast
    • Crock Pot
    • Dessert
    • Dinner
    • Salad
    • Side
    • Soup
    • Snack
    • Holiday
  • Tutorials
    • All Tutorials
    • Mason Jars
    • Homemade Gifts
    • Party Ideas

Home » Dessert » Cake » Caramel Pecan Carrot Cake Recipe

Caramel Pecan Carrot Cake Recipe

Pin
Share

This post may contain affiliate links to products. If you use those links, I may earn a commission. As an Amazon Associate I earn from qualifying purchases. Learn more here.

Jump to Recipe

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.

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.

How To Make Caramel Pecan Carrot Cake

Apple Butter Carrot Cake

In a small bowl, combine the Musselman’s Apple Butter, vegetable oil, and sour cream.

Homemade Carrot Cake Recipe

In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Carrot Cake Batter

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.

Continue to Content
Caramel Pecan Carrot Cake Slice

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 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1 tsp 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 tsp vanilla extract
  • 16 oz container whipped topping, thawed (or use 6 1/2 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 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.
  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.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© The Gunny Sack
Cuisine: American / Category: Cake

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

Follow Musselman’s on social media:

Facebook
Twitter
Pinterest

Disclosure: I made this Caramel Pecan Carrot Cake Recipe as part of a sponsored post for Musselman’s Apple Butter.

Pin
Share
« M&M Ice Cream Cake
Cheesy Ham Pot Pie »

Comments

  1. Sheila K says

    June 26, 2018 at 12:42 pm

    I made this cake about 3 weeks ago. It is by far one of the top three cake recipes I make. The best carrot cake I’ve tasted ( tastes exactly like the Kona grill carrot cake). I’ve been asked to make it again. I did take just a little bit of the carrots out and replaced with pineapple tidbits and doubled the icing so I could fronts the sides of the cake too. Its not hard to make, try this you will really love this cake.

    Reply
  2. Thalia @ butter and brioche says

    April 22, 2015 at 4:06 pm

    What an AMAZING cake. I totally am obsessed with all that drippy caramel – yum!

    Reply
  3. Logan Can says

    April 6, 2015 at 8:10 pm

    This looks so delicious! I love anything with caramel! Stumbling and pinning!

    Reply
  4. Jocelyn @BruCrew Life says

    April 6, 2015 at 11:14 am

    Wow! That is an amazing looking layer cake! Carrot cake is one of my all time favorites!!! And with apple butter…YUM!!!!

    Reply
  5. Jocelyn (Grandbaby cakes) says

    April 3, 2015 at 4:59 pm

    This cake is seriously a masterpiece! I cannot tell you how in love with it I am!

    Reply
  6. Sharon @ What The Fork Food Blog says

    April 2, 2015 at 8:07 pm

    This cake looks heavenly… that caramel topping, the pecans. Holy cow yum on a plate!

    Reply
  7. [email protected] says

    April 2, 2015 at 7:34 pm

    This cake looks and sounds amazing, Tonia! I want to be your neighbor so you can share all your deliciousness with me!

    Reply
  8. Julie @ Julie's Eats & Treats says

    April 2, 2015 at 1:07 pm

    Oh wow will you come to my Easter with this amazing cake?! Seriously.

    Reply
  9. DessertForTwo says

    April 2, 2015 at 12:26 pm

    Omg YUM! I have been looking for a new carrot cake recipe, and this is it! I love the use of apple butter! Apple butter is delish!

    Reply
  10. Kelsey @ Snacking Squirrel says

    April 2, 2015 at 12:23 pm

    Damnnn girl. This needs to be on the cover of a magazine! like ASAP! ive never seen anything so seductively delicious!

    Reply
  11. Kelly - Life Made Sweeter says

    April 2, 2015 at 11:53 am

    This cake is absolutely stunning, Tonia! Love the apple butter and seriously wishing I had a big slice of this heavenly masterpiece! Pinning!

    Reply
  12. Lindsay @ Life, Love and Sugar says

    April 2, 2015 at 11:26 am

    I just died. Like, for real. Please send help in the form of a slice of this cake. It sounds and looks amazing!

    Reply
  13. Beth says

    April 2, 2015 at 10:22 am

    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!

    Reply
  14. Jessica @ A Kitchen Addiction says

    April 2, 2015 at 10:17 am

    What a gorgeous cake! Great idea to use apple butter in the frosting!

    Reply
  15. Kristen @ A Mind Full Mom says

    April 2, 2015 at 8:32 am

    Great idea to use apple butter in the frosting. That is such a great flavor addition.

    Reply
    • Tonia says

      April 2, 2015 at 8:45 am

      Thanks Kristen! It was the perfect thing for flavor!

      Reply
  16. Hector says

    April 2, 2015 at 8:15 am

    Carrot Cake, my favourite!!! Love he garnish on this recipe. Love it!!!

    Reply
    • Tonia says

      April 2, 2015 at 8:45 am

      Thanks! It’s one of my favorites too!

      Reply
  17. Annie @ Annie's Noms says

    April 2, 2015 at 7:20 am

    This is just stunning! Pinned!! 🙂

    Reply
    • Tonia says

      April 2, 2015 at 8:46 am

      Thanks so much Annie!

      Reply
  18. Dorothy at Shockingly Delicious says

    April 2, 2015 at 6:26 am

    I can’t even tell you how much I want a piece of THAT!

    Reply
    • Tonia says

      April 2, 2015 at 8:46 am

      I wish I could send you a piece! Thanks Dorothy!

      Reply
  19. Meg @ The Housewife in Training Files says

    April 1, 2015 at 7:29 pm

    If I made a layer cake, I hope mine is half as pretty as this!

    Reply
    • Tonia says

      April 2, 2015 at 8:46 am

      Yours would be gorgeous! Give it a try!

      Reply
  20. Tanya Schroeder says

    April 1, 2015 at 6:22 pm

    Goodness Tonia, you are killing me with this cake! It’s torture-I stare at this picture and crave this cake, but it isn’t in my kitchen!! So beautiful.

    Reply
    • Tonia says

      April 2, 2015 at 8:47 am

      LOL! I sure wish I could share with you! Thanks Tanya!

      Reply
  21. Hayley @ The Domestic Rebel says

    April 1, 2015 at 6:11 pm

    Now THAT looks like heaven on a cake stand! Love that oozing caramel sauce all over. Perfection!

    Reply
    • Tonia says

      April 2, 2015 at 8:47 am

      Yup, it was some kind of wonderful! Thanks Hayley!

      Reply
  22. Kacey @ The Cookie Writer says

    April 1, 2015 at 2:35 pm

    Beautiful! Seriously, I am loving layer cakes as well. Wish I had more people to share them with because I DO NOT need to be eating them myself 🙂 I also think caramel makes everything better!

    Reply
    • Tonia says

      April 2, 2015 at 8:48 am

      I totally understand! My desserts get shared with family, friends and my husband’s coworkers.

      Reply
  23. Anita says

    April 1, 2015 at 2:22 pm

    As usual, the photo of the cake is gorgeous and it looks delicious! Great job!

    Reply
    • Tonia says

      April 2, 2015 at 8:48 am

      Thanks so much Anita!

      Reply
  24. Kelley says

    April 1, 2015 at 1:47 pm

    This is just absolute perfection Tonia! Love love love that you used apple butter. Just makes it even better!

    Reply
    • Tonia says

      April 2, 2015 at 8:49 am

      It sure does! Thanks Kelley!

      Reply
  25. grace says

    April 1, 2015 at 10:19 am

    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. 🙂

    Reply
    • Tonia says

      April 2, 2015 at 8:49 am

      Thanks so much Grace! I love the thick layers too!

      Reply

Leave a Reply Cancel reply

You have to agree to the comment policy.

Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
sign up for emails button
Disclosure | Privacy Policy | Nutrition Disclaimer

Categories

Blog Archives

Copyright © 2021 · Tasteful theme by Restored 316

Copyright © 2021 ·Tasteful Theme · Genesis Framework by StudioPress · WordPress · Log in