Caramel Pecan Carrot Cake Recipe
Saturday, August 12, 2017
Caramel Pecan Carrot Cake Recipe
Prep time 2 hours
Cook time 40 mins
Total time 2 hours 40 mins
Author: The Gunny Sack
Recipe type: Dessert
Serves: 12 servings
Ingredients
Carrot Cake:
Frosting:
Instructions
Carrot Cake:
Frosting:
source:http://www.thegunnysack.com
Prep time 2 hours
Cook time 40 mins
Total time 2 hours 40 mins
Author: The Gunny Sack
Recipe type: Dessert
Serves: 12 servings
Ingredients
Carrot Cake:
- ½ cup butter, softened
- 2½ cups granulated sugar
- 5 eggs
- ¾ cup Musselman’s Apple Butter
- ¼ cup vegetable oil
- ½ cup sour cream
- 3½ cups flour
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 3 tsp cinnamon
- 1 tsp nutmeg
- 3 cups grated carrots (about 5 medium carrots)
- ½ cup caramel ice cream topping
- 1½ cups chopped pecans
Frosting:
- 8 oz package cream cheese, softened
- 2 cups powdered sugar
- ¾ cup Musselman’s Apple Butter
- 2 tsp vanilla extract
- 16 oz container whipped topping, thawed (or use 6½ cups whipped cream)
Instructions
Carrot Cake:
- Preheat oven to 325 degrees.
- Grease and flour three 9 inch cake pans. Line the bottom with a circle of parchment paper. Set aside.
- Cream together butter and sugar.
- Beat in eggs, one at a time.
- In a small bowl, combine apple butter, vegetable oil and sour cream.
- In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Alternately add the apple butter mix and the dry ingredients to creamed butter and sugar. Mix well.
- Stir in the grated carrots.
- Divide the batter between the three prepared 9 inch cake pans.
- Bake at 325 degrees for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Allow the cakes to cool for 30 minutes in the pans, on a wire rack.
- Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.
- Once cool, use a serrated knife to cut off the rounded tops.
- Spread about 2½ cups of frosting (recipe below) on the bottom layer of the cake. Add the middle and top layers, frosting each with about 2½ cups of the frosting.
- Pour caramel ice cream topping around edges of the top layer, allowing it to drizzle down the sides.
- Sprinkle the chopped pecans over the top of the cake.
Frosting:
- Beat the cream cheese until smooth.
- Mix in the powdered sugar.
- Beat in the apple butter and vanilla.
- Gently stir in the whipped topping.
source:http://www.thegunnysack.com