Step 1: Prepare the Cake Batter
- Preheat the oven: Set your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Blend wet ingredients: In another bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract. Beat until smooth.
- Combine the mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Fold in carrots and pecans: Gently fold in the grated carrots and toasted pecans until evenly distributed.
Step 2: Bake the Cakes
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together until creamy and smooth.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Stir in vanilla extract and salt. If the frosting is too soft, refrigerate for 15-20 minutes before using.
Step 4: Prepare the Caramel Sauce
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly, until it melts into a thick amber liquid.
- Carefully add the butter, whisking until fully melted.
- Slowly pour in the heavy cream while whisking continuously. Be cautious as the mixture will bubble vigorously.
- Remove from heat and stir in vanilla extract and salt. Let the caramel cool slightly before using.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate. Spread an even layer of cream cheese frosting on top.
- Add the second cake layer and repeat with frosting. Place the final layer on top and frost the entire cake, smoothing the sides and top.
- Drizzle the caramel sauce over the top, letting it drip down the sides for a dramatic effect.
- Garnish with whole pecans and, if desired, extra grated carrots.
Step 6: Serve and Enjoy
- Slice and serve your masterpiece to delighted guests.
- Pair with a scoop of vanilla ice cream or a cup of coffee for the ultimate dessert experience.
Tips for Success:
- Grate the carrots finely: This ensures they blend seamlessly into the batter.
- Toast the pecans: This enhances their flavor and adds a delightful crunch.
- Chill the cake before slicing: This helps the layers hold their shape for cleaner cuts.
Storing Your Cake:
- Refrigerate: Store the cake in an airtight container in the fridge for up to 5 days.
- Freeze: You can freeze individual slices or the whole cake (without caramel) for up to 3 months. Thaw overnight in the refrigerator before serving.
Final Thoughts:
This Caramel Pecan Carrot Heaven Cake is more than just a dessert; it’s a labor of love that brings joy with every bite. Whether you’re celebrating a special occasion or simply treating yourself, this cake will leave a lasting impression. Try it out and elevate your baking game today!