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’d 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 make this carrot cake extra delicious, I used Musselman’s Apple Butter in the cake and frosting. Musselman’s Apple Butter is more than just a spread!
I love using it 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˚F 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 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 the 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.
More Layer Cake Recipes
Caramel Pecan Carrot Cake Recipe
Ingredients
Carrot Cake
- ½ cup butter softened
- 2 ½ cups granulated sugar
- 5 large eggs
- ¾ cup Musselman's Apple Butter
- ¼ cup vegetable oil
- ½ cup sour cream
- 3 ½ cups flour
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups grated carrots about 5 medium carrots
- ½ cup caramel syrup
- 1 ½ cups chopped pecans
Frosting
- 8 ounce block cream cheese softened
- 2 cups powdered sugar
- ¾ cup Musselman's Apple Butter
- 2 teaspoon vanilla extract
- 16 oz container whipped topping
Instructions
Carrot Cake
- Preheat oven to 325˚F.
- 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˚F 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 the frosting 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
Follow Musselman’s on social media
Sheila K says
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.
Thalia @ butter and brioche says
What an AMAZING cake. I totally am obsessed with all that drippy caramel – yum!
Logan Can says
This looks so delicious! I love anything with caramel! Stumbling and pinning!
Sharon @ What The Fork Food Blog says
This cake looks heavenly… that caramel topping, the pecans. Holy cow yum on a plate!
DessertForTwo says
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!
Kelsey @ Snacking Squirrel says
Damnnn girl. This needs to be on the cover of a magazine! like ASAP! ive never seen anything so seductively delicious!
Kelly - Life Made Sweeter says
This cake is absolutely stunning, Tonia! Love the apple butter and seriously wishing I had a big slice of this heavenly masterpiece! Pinning!
Lindsay @ Life, Love and Sugar says
I just died. Like, for real. Please send help in the form of a slice of this cake. It sounds and looks amazing!
Beth 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!
Tonia says
Yours would be gorgeous! Give it a try!
Kristen @ A Mind Full Mom says
Great idea to use apple butter in the frosting. That is such a great flavor addition.
Tonia says
Thanks Kristen! It was the perfect thing for flavor!
Hector says
Carrot Cake, my favourite!!! Love he garnish on this recipe. Love it!!!
Tonia says
Thanks! It’s one of my favorites too!
Annie @ Annie's Noms says
This is just stunning! Pinned!! 🙂
Tonia says
Thanks so much Annie!
Dorothy at Shockingly Delicious says
I can’t even tell you how much I want a piece of THAT!
Tonia says
I wish I could send you a piece! Thanks Dorothy!
Tanya Schroeder says
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.
Tonia says
LOL! I sure wish I could share with you! Thanks Tanya!
Hayley @ The Domestic Rebel says
Now THAT looks like heaven on a cake stand! Love that oozing caramel sauce all over. Perfection!
Tonia says
Yup, it was some kind of wonderful! Thanks Hayley!
Kacey @ The Cookie Writer says
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!
Tonia says
I totally understand! My desserts get shared with family, friends and my husband’s coworkers.
Anita says
As usual, the photo of the cake is gorgeous and it looks delicious! Great job!
Tonia says
Thanks so much Anita!
Kelley says
This is just absolute perfection Tonia! Love love love that you used apple butter. Just makes it even better!
Tonia says
It sure does! Thanks Kelley!
grace 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. 🙂
Tonia says
Thanks so much Grace! I love the thick layers too!