Prepare the Carrot Cake:

Step 1: Preheat oven to 350°F (177°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.

Step 2: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3: In another bowl, beat eggs and sugar until light and fluffy. Gradually add in the vegetable oil.

Step 4: Fold in grated carrots, crushed pineapple, and chopped pecans.

Step 5: Add the dry ingredients to the wet mixture and stir until just combined. Divide the batter evenly among the prepared pans.

Step 6: Bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Cream Cheese Frosting:

Step 7: Beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.

Prepare the Caramel Sauce:

Step 8: In a saucepan, combine sugar and water over medium heat, stirring until dissolved. Increase heat and cook until it turns deep amber.

Step 9: Carefully whisk in the heavy cream, followed by butter, vanilla, and salt. Let cool to room temperature.

Assemble the Cake:

Step 10: Place one layer of cake on a serving plate. Spread a layer of cream cheese frosting on top, drizzle with caramel sauce, and sprinkle with pecans.

Step 11: Repeat with the second cake layer. Place the final layer on top and frost the entire cake with the remaining frosting.

Step 12: Drizzle extra caramel over the top and garnish with more chopped pecans.

Variations

Add a touch of orange zest to the cake batter for a citrusy twist, or mix in some coconut flakes for extra texture.