Carrot Cake Recipe
Recipe information
Make Carrot Cake in just 1h 30m. Drizzled with butterscotch sauce and topped with spiced pecans.
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Ingredients
Carrot Cake Ingredients
Carrot Cake Directions
1. Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine Wet Ingredients
In another bowl, mix the vegetable oil, eggs, and vanilla extract until well combined.
4. Combine Mixtures
Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the grated carrots and chopped pecans.
5. Bake the Cakes
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.
6. Cool and Assemble
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare Butterscotch Sauce
In a saucepan, combine 1 cup of brown sugar, 1/2 cup of butter, and 1/2 cup of heavy cream. Cook over medium heat, stirring until the mixture comes to a boil. Remove from heat and let cool slightly.
8. Serve
Once the cakes are cool, place one layer on a serving platter, drizzle with butterscotch sauce, top with the second layer, and drizzle more sauce on top. Garnish with additional chopped pecans.
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