24 Karat Cake

Recipe by Spankie
READY IN: 1hr 20mins
SERVES: 8-10




  • Prepare Cake:
  • Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
  • Mix all dry ingredients together.
  • Add eggs to oil and sugar mixture; mix.
  • Add dry ingredients and mix.
  • Add the carrots, pecans, raisins and crushed pineapple. Fold together.
  • Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
  • Divide the batter evenly between the cake pans.
  • Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
  • Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
  • Prepare Filling:
  • Place sugar, flour and salt in saucepan. Mix until well combined.
  • Gradually stir heavy cream into dry ingredients. Add butter and stir.
  • Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
  • Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
  • Refrigerate until needed.
  • Prepare Frosting:
  • Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
  • Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
  • Hold at room temperature - do not refrigerate.
  • Assemble your creation:
  • Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
  • Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
  • Top with the third layer. Use a spatula to remove any excess filling from around the edges.
  • Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
  • Refrigerate at least 2 hours before slicing.
  • Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
  • Place onto plates and serve immediately.