Carson's Carrot Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

Combine Wet Ingredients

In another bowl, combine the vegetable oil, eggs, and vanilla extract, and mix well.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the grated carrots and chopped pecans.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Beat the Butter

In a large mixing bowl, beat the unsalted butter with an electric mixer until creamy.

Add Sugar and Cream

Gradually add the powdered sugar, alternating with heavy cream, and beat until smooth and fluffy. Stir in the vanilla extract.

Prepare the Candied Pecans

In a saucepan, combine pecans, granulated sugar, and water. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture thickens. Continue cooking until the pecans are golden brown.

Cool the Pecans

Spread the candied pecans onto a baking sheet lined with parchment paper and let them cool completely.

Make the Caramel Sauce

In a saucepan over medium heat, melt the sugar until it becomes a golden brown liquid, stirring constantly. Once melted, add the butter and stir until melted. Gradually add the heavy cream and stir until smooth.

Whip the Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.