The Gunny Sack

You are here: Home / Dessert / Caramel Pecan Carrot Cake Recipe

Caramel Pecan Carrot Cake Recipe

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.

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.

5 from 3 votes
Caramel Pecan Carrot Cake Slice
Print
Caramel Pecan Carrot Cake Recipe
Prep Time
2 hrs
Cook Time
40 mins
Total Time
2 hrs 40 mins
 
Course: Dessert
Servings: 12 servings
Author: The Gunny Sack
Ingredients
Carrot Cake:
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.

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

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.

Comments


  1. 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

  13. 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

  25. 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

Leave a Reply

You have to agree to the comment policy.