A delightful carrot cake with a rich pecan caramel filling and creamy frosting.
Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and lining them with parchment paper.
Using parchment paper ensures the cake layers release easily from the pans.
In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt.
Sifting the dry ingredients together can help avoid lumps and ensure even mixing.
In another bowl, beat the eggs and sugar until light and fluffy. Gradually add the grated carrots and chopped pecans.
Beating the eggs and sugar well incorporates air, resulting in a lighter cake.
Gradually fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the cake tender.
Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the pans halfway through baking ensures even cooking.
Allow the cake layers to cool completely on a wire rack before assembling.
Cooling the layers thoroughly prevents the frosting from melting during assembly.
To make the filling, heat the brown sugar and heavy cream in a saucepan over medium heat, stirring constantly until thickened. Stir in the toasted pecans and let cool.
Stirring constantly prevents the sugar from burning and ensures a smooth caramel.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the confectioners' sugar and vanilla extract, beating until fluffy.
Using room temperature cream cheese and butter helps achieve a smooth consistency.
Place one cake layer on a serving plate and spread half of the pecan caramel filling on top. Repeat with the second layer and remaining filling, then top with the third layer.
Using a turntable can make assembling and frosting the cake easier.
Frost the entire cake with the cream cheese frosting, smoothing it out evenly. Decorate with additional pecans if desired.
Chilling the cake briefly before frosting can help the frosting adhere better.
Refrigerate the cake for at least 2 hours before slicing and serving.
Chilling the cake makes it easier to slice neatly.