Step 1: Prepare Your Baking Pans and Oven

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, ensuring even coverage to avoid sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the following dry ingredients: flour, baking powder, cinnamon, baking soda, and salt. Set this aside for later use.

Step 3: Combine the Wet Ingredients

In another large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until the mixture is well combined and smooth. Add the eggs one at a time, beating well after each addition to ensure the batter is light and fluffy. Stir in the vanilla extract for an added layer of aroma and flavor.

Step 4: Gradually Incorporate Dry Ingredients

Slowly add the dry ingredients into the wet mixture, folding the batter gently until everything is fully incorporated. Be careful not to overmix, as this could affect the cake’s texture.

Step 5: Fold in the Extras

Now comes the fun part! Gently fold in the grated carrots, chopped pecans, crushed pineapple, and shredded coconut (if you’re using it). These ingredients add an incredible depth of flavor and texture to the cake.

Step 6: Time to Bake

Divide the batter evenly among the three prepared cake pans. Smooth out the tops with a spatula, and place them in the preheated oven. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. The cakes should have a golden-brown color and spring back slightly when touched.

Step 7: Cool and Assemble

Once your cakes are fully baked, remove them from the oven and let them cool in the pans for about 10 minutes. Transfer them to a wire rack to cool completely before frosting.

Step 8: Frosting and Finishing Touches

Frost the cakes with your favorite cream cheese frosting—this pairs perfectly with the rich flavors of the carrot cake. For the final touch, drizzle the cake generously with caramel sauce and sprinkle extra chopped pecans on top for that added crunch.