Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the vegetable oil, eggs, grated carrots, and vanilla extract.
- Combine the wet and dry mixtures gently until just mixed.
- Fold in the chopped pecans.
- Divide the batter between the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes, then turn them out to cool completely.
- Prepare the caramel sauce if making homemade.
- Assemble the cake by layering with caramel sauce and pecans.
Notes
- Ensure cakes are completely cool before icing to prevent melting.
- Use parchment paper for easier cake removal from pans.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot cake, dessert, baking, caramel sauce, pecans