Carrot Cake Recipe

Directions

1. 1

   Make the Carrot Cake

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

2. 2

   Mix Dry Ingredients

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

3. 3

   Combine Wet Ingredients

   In another bowl, beat together eggs, oil, and vanilla extract until well blended.

4. 4

   Mix Together

   Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in grated carrots and chopped pecans.

5. 5

   Bake

   Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.

6. 6

   Prepare Cream Cheese Mousse

   In a bowl, beat cream cheese until smooth. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese with vanilla extract.

7. 7

   Make Caramel Sauce

   In a saucepan over medium heat, combine granulated sugar and water, stirring until sugar dissolves. Allow to boil without stirring until it turns a golden brown color. Remove from heat and stir in butter, heavy cream, and vanilla extract.

8. 8

   Prepare Candied Pecans

   In a saucepan, combine pecans, sugar, water, and cinnamon over medium heat. Cook until the mixture thickens and coats the pecans. Spread on parchment paper to cool.

9. 9

   Assemble

   Layer the carrot cake with cream cheese mousse in between. Top with caramel sauce and sprinkle with candied pecans.