RECIPE CARD – Carrot Cake with White Chocolate Caramel & Pecans

If you thought carrot cake couldn’t get any better, prepare to have your mind completely blown. This Carrot Cake with White Chocolate Caramel & Pecans takes the beloved classic and elevates it to stratospheric levels of deliciousness. Imagine layers of incredibly moist, spiced carrot cake studded with sweet carrots and crunchy pecans, slathered with luxurious cream cheese frosting, then drizzled with silky white chocolate caramel sauce and topped with toasted pecans. It’s not just a cake—it’s an experience.
This isn’t your grandmother’s carrot cake (though she’d definitely approve!). The addition of white chocolate caramel brings a sophisticated sweetness that perfectly complements the warm spices and earthy carrots, while the pecans add that irresistible crunch in every bite. Whether you’re celebrating a special occasion or just treating yourself to something extraordinary, this cake delivers bakery-quality results that will have everyone begging for the recipe.
The best part? Despite looking and tasting like it came from an upscale bakery, this cake is surprisingly straightforward to make at home. The layers come together easily, the frosting is foolproof, and the white chocolate caramel sauce—while it sounds fancy—is actually quite simple. Let’s dive into creating this showstopper!

Why You’ll Love This Recipe

Ultimate Moisture: This is hands-down the moistest carrot cake you’ll ever make, thanks to the perfect combination of oil, crushed pineapple, and freshly grated carrots.
Complex Flavors: The warm spices, sweet carrots, tangy cream cheese, buttery white chocolate, and rich caramel create layers of flavor that keep you coming back for more.
Texture Heaven: From the tender crumb to the crunchy pecans to the smooth frosting and silky caramel, every bite is a textural adventure.
Show-Stopping Presentation: This cake looks absolutely stunning with its cascading white chocolate caramel and pecan topping—perfect for impressing guests.
Crowd-Pleaser: Even people who claim they don’t like carrot cake fall in love with this version. It’s that good.
Customizable: Make it as a layer cake, sheet cake, or cupcakes—this recipe adapts beautifully.
Perfect for Special Occasions: Birthdays, holidays, dinner parties, or just because—this cake turns any moment into a celebration.

Yields: 12-16 servings | Prep Time: 45 minutes | Bake Time: 30-35 minutes | Total Time: 5 hours

INGREDIENTS

For the Carrot Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1½ cups granulated sugar
• ½ cup light brown sugar, packed
• 1 cup vegetable oil or canola oil
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups finely grated carrots (about 4-5 large carrots)
• 1 cup crushed pineapple, well drained
• 1 cup chopped pecans
• ½ cup sweetened shredded coconut (optional)

For the Cream Cheese Frosting:

• 16 oz (2 packages) cream cheese, softened to room temperature
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 5 cups powdered sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2-3 tablespoons heavy cream

For the White Chocolate Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• ½ cup heavy cream, room temperature
• 4 oz white chocolate, chopped
• 1 teaspoon vanilla extract
• Pinch of sea salt

For Garnish:

• 1½ cups pecans, toasted and chopped
• Extra white chocolate caramel sauce for drizzling
• Shaved white chocolate (optional)

INSTRUCTIONS

Make the Carrot Cake:

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, then grease the parchment. Lightly dust with flour.
2. Grate Carrots: Using a box grater or food processor, finely grate carrots until you have 3 packed cups. Pat gently with paper towels to remove excess moisture.
3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
4. Mix Wet Ingredients: In another large bowl, whisk together granulated sugar, brown sugar, and oil for 1 minute. Add eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
5. Combine: Add dry ingredients to wet ingredients in three additions, folding gently with a spatula after each addition until just combined.
6. Add Mix-ins: Fold in grated carrots, drained pineapple, chopped pecans, and coconut (if using) until evenly distributed.
7. Bake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and tops spring back when lightly pressed.
8. Cool: Let cakes cool in pans for 15 minutes on wire racks, then turn out onto racks. Peel off parchment and cool completely (at least 2 hours) before frosting.

Make the Cream Cheese Frosting:

1. Beat Base: In a large bowl, beat softened cream cheese and butter together with an electric mixer on medium speed until completely smooth and creamy, 3-4 minutes. Scrape down sides.
2. Add Sugar: Add powdered sugar one cup at a time, beating on low speed after each addition.
3. Finish Frosting: Add vanilla and salt. Beat on medium-high speed for 2-3 minutes until light and fluffy. Add heavy cream 1 tablespoon at a time until desired consistency is reached.

Make the White Chocolate Caramel Sauce:

1. Melt Sugar: In a medium saucepan over medium heat, spread sugar in an even layer. Let sit without stirring until edges begin to melt, about 3-4 minutes.
2. Cook Caramel: Once edges start melting, gently stir with a heat-resistant spatula, bringing melted sugar from edges toward center. Continue cooking and stirring until all sugar is melted and caramel is deep amber, 8-10 minutes total.
3. Add Butter: Remove from heat and carefully whisk in butter (it will bubble vigorously). Whisk until butter is incorporated.
4. Add Cream: Slowly pour in heavy cream while whisking constantly. Mixture will bubble up again.
5. Finish Sauce: Return pan to low heat and whisk for 1-2 minutes until smooth. Remove from heat and immediately add chopped white chocolate, whisking until completely melted. Stir in vanilla and salt. Let cool to room temperature.

Toast the Pecans:

1. Toast: Spread pecans on a baking sheet. Toast at 350°F for 8-10 minutes, stirring halfway through, until fragrant and lightly browned. Cool completely, then roughly chop.

Assemble the Cake:

1. First Layer: Place one cake layer on serving plate. Level the top if domed. Spread 1½ cups frosting evenly over top, going to the edges.
2. Second Layer: Place second layer on top, flat side up.
3. Crumb Coat: Spread a thin layer of frosting all over the entire cake (top and sides) to seal in crumbs. Refrigerate for 30 minutes.
4. Final Frosting: Once crumb coat is set, frost entire cake with remaining frosting, creating a smooth or textured finish.
5. Decorate: Drizzle white chocolate caramel sauce generously over top, letting it cascade down sides. Press toasted chopped pecans onto sides and scatter over top. Add shaved white chocolate if desired.
6. Chill & Serve: Refrigerate for at least 1 hour before slicing to let everything set. Remove from fridge 30 minutes before serving for best flavor.

NOTES & TIPS

• Fresh Carrots: Use freshly grated carrots, not pre-shredded bagged carrots, for best moisture and flavor.
• Pineapple: Drain the pineapple very well by pressing it in a fine-mesh strainer. The moisture adds tenderness, but too much liquid makes the cake soggy.
• Room Temperature: All dairy must be at room temperature for the frosting to be smooth and lump-free.
• Caramel Safety: The caramel is extremely hot. Be very careful and use a long-handled whisk.
• Don’t Stir Too Early: When making caramel, don’t stir the sugar until it starts melting around the edges, or it may crystallize.
• Storage: Store covered in refrigerator for up to 5 days. The cake gets more moist and flavorful after a day!
• Make-Ahead: Cake layers can be baked 3 days ahead and refrigerated, or frozen for up to 3 months.
• Caramel Storage: Store extra caramel sauce in the refrigerator for up to 2 weeks. Gently reheat before using.

VARIATIONS

• Cupcakes: Makes 24 cupcakes. Bake at 350°F for 18-22 minutes.
• Sheet Cake: Bake in a 9×13-inch pan for 40-45 minutes.
• Walnut Version: Substitute walnuts for pecans.
• Dark Chocolate Caramel: Use dark chocolate instead of white chocolate in the caramel.
• Three Layer: Use three 8-inch pans for an extra-tall showstopper.

Nutrition (per serving, approximate):
Calories: 685 | Fat: 38g | Carbs: 82g | Protein: 7g | Sugar: 65g

Note: This is a special occasion dessert meant to be enjoyed in moderation!