Prepare the Oven and Pans

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

Mix Dry Ingredients

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

Combine Wet Ingredients

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

Combine Mixtures

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.

Bake the Cakes

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

Cool and Assemble

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.

Prepare Butterscotch Sauce

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.

carrot cake

Recipe information

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