If you’re looking for a dessert that’s rich, warmly spiced, and packed with texture, let me introduce you to my Caramel Pecan Carrot Cake. This cake is soft, moist, and beautifully layered with sweet apple butter, cozy spices, and shredded carrots. It’s frosted with a tangy cream cheese and apple butter whipped topping, then finished with a golden caramel drizzle and crunchy chopped pecans. Every bite is full of flavor, warmth, and a bit of crunch. It’s indulgent without being too heavy, and it’s always a crowd favorite—especially in the fall and around the holidays!
About The Recipe
Carrot cake has always been a nostalgic favorite in our kitchen, but I wanted to take it up a notch. So one weekend, my mom and I decided to blend two of our favorite flavors—classic carrot cake and sweet, buttery caramel. We also added apple butter to the mix, which gave the cake an incredibly soft texture and rich flavor that just screamed comfort.
The result? A three-layer beauty that’s full of shredded carrots, spiced just right with cinnamon and nutmeg, and laced with subtle apple and caramel notes. The frosting is extra creamy with a base of cream cheese, apple butter, and whipped topping—it’s smooth, lightly sweet, and super easy to work with.
We finished the whole thing off with a generous drizzle of caramel syrup and chopped pecans for the perfect crunch. This is the kind of cake that looks beautiful on the table and disappears fast. Trust me, one slice is never enough.
Reasons You Will Love This Caramel Pecan Carrot Cake
- Moist and rich texture – Thanks to apple butter, sour cream, and shredded carrots.
- Layered with warm spices – Cinnamon and nutmeg give this cake the coziest flavor.
- Incredibly easy to frost – The whipped cream cheese frosting is light, fluffy, and super forgiving.
- Topped with caramel and pecans – A combo that adds both decadence and crunch.
- Perfect for gatherings – It’s a show-stopping centerpiece for birthdays, holidays, or just because.
- No fancy tools needed – Simple ingredients and pantry staples come together in a stunning dessert.
Equipment Needed
Here’s what I use to make the process smooth and stress-free:
- 3 x 9-inch Cake Pans
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Rubber Spatula & Whisk
- Measuring Cups & Spoons
- Parchment Paper
- Cooling Racks
- Serrated Knife (for leveling layers)
- Offset Spatula
- Spoon (for caramel drizzle)
- Cake Plate or Stand
Ingredients
For The Carrot Cake:
- ½ cup unsalted butter, softened
- 2½ cups granulated sugar
- 5 large eggs
- ¾ cup apple butter
- ¼ cup vegetable oil
- ½ cup sour cream
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups grated carrots (about 5 medium carrots)
- ½ cup caramel syrup
- 1½ cups chopped pecans
Ingredient Notes:
- Apple Butter – Adds richness, depth, and moisture to the cake layers.
- Carrots – Freshly grated for the best texture and natural sweetness.
- Caramel Syrup – Folds into the batter and also adds that irresistible drip at the end.
- Pecans – Toasted or raw, they add the perfect nutty crunch.
For The Frosting:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- ¾ cup apple butter
- 2 teaspoons vanilla extract
- 16 oz whipped topping (like Cool Whip), thawed
Ingredient Notes:
- Cream Cheese – Gives the frosting tang and structure.
- Apple Butter – Keeps the frosting flavorful and ultra-smooth.
- Whipped Topping – Lightens the texture so it spreads like a dream.
How To Make A Perfect Carrot Cake
Step 1: Bake the Carrot Cake Layers
- Preheat your oven to 325°F (165°C). Grease and flour three 9-inch cake pans, and line the bottoms with parchment circles. This helps the cakes release cleanly and evenly.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition. Set aside.
- In a separate bowl, whisk together the apple butter, vegetable oil, and sour cream until smooth.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk to evenly distribute the dry ingredients.
- Add the dry ingredients to the butter and sugar mixture, alternating with the apple butter mixture. Begin and end with the dry ingredients. Mix just until everything is incorporated—do not overmix!
- Stir in the grated carrots, caramel syrup, and chopped pecans until evenly distributed throughout the batter.
- Divide the batter evenly among the three prepared pans and gently tap each one on the counter to release any air bubbles.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 30 minutes on a wire rack. Then carefully turn them out, remove the parchment, and let them cool completely.
Step 2: Make the Frosting
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add in the powdered sugar and mix on low until fully combined and lump-free.
- Stir in the apple butter and vanilla extract until fully blended.
- Gently fold in the thawed whipped topping. Be careful not to overmix—you want the frosting to stay light and fluffy.
How To Assemble and Decorate
Step 3: Stack and Frost the Cake
- Once your cake layers are completely cool, use a serrated knife to level the tops if necessary. This helps create a stable, even surface for stacking.
- Place the first cake layer face-down on your cake plate or stand. Spread about 2½ cups of the apple butter frosting evenly across the surface.
- Repeat the process with the second and third layers, frosting between each one. Be gentle when stacking to avoid shifting the layers.
- Spread a generous layer of frosting over the top and sides of the cake, smoothing it out with an offset spatula.
- If desired, reserve some frosting to pipe decorative swirls around the top edge.
Step 4: Finish With Caramel and Pecans
- Warm your caramel syrup slightly if it’s too thick, then use a spoon to drizzle it around the edge of the cake, letting it drip naturally down the sides.
- Sprinkle the remaining chopped pecans over the top of the cake for a crunchy, nutty finish.
- Chill the cake for at least 30 minutes before slicing for clean cuts and set layers.
FAQ’s and Troubleshooting
Can I make this cake ahead of time?
Yes! This cake is even better the next day. You can bake the layers a day ahead and store them wrapped at room temperature. Assemble the cake and chill until ready to serve.
Can I substitute the apple butter?
Apple sauce can work in a pinch, but the flavor and richness won’t be quite the same. Apple butter adds a deep, caramelized apple flavor that’s hard to beat.
Can I use store-bought frosting?
You could, but I highly recommend making the apple butter frosting from scratch—it’s super easy and makes this cake truly special.
What if I don’t have whipped topping?
You can substitute homemade whipped cream stabilized with a bit of powdered sugar, but the texture will be slightly softer.
How To Store
- Refrigerator: Keep the finished cake stored in the fridge in an airtight container or covered with plastic wrap for up to 4 days.
- Freezer: You can freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight in the fridge and frost as usual.
- To Serve: Let the chilled cake sit at room temperature for 15–20 minutes before slicing for the best texture and flavor.
And there you have it—your Caramel Pecan Carrot Cake in all its spiced, nutty, drizzled glory. It’s soft, flavorful, comforting, and just fancy enough to feel like something extra special.
