Ingredients
*For the cake**:
– 1 1/2 cups all-purpose flour 
– 1 cup granulated sugar 
– 1/2 cup brown sugar 
– 1/2 teaspoon baking powder 
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt 
– 1 teaspoon ground cinnamon 
– 1/2 teaspoon ground nutmeg
– 1/2 cup vegetable oil 
– 3 large eggs 
– 1 cup grated carrots 
– 1/2 cup crushed pineapple, drained 
– 1/2 cup chopped pecans 
**For the caramel sauce**:
– 1 cup brown sugar
– 1/2 cup butter 
– 1/4 cup heavy cream 
– 1/4 cup light corn syrup 
– 1/2 teaspoon vanilla extract 
**For the cream cheese frosting**:
– 8 oz cream cheese, softened 
– 1/2 cup butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
**For the garnish**:
– Extra chopped pecans
Instructions
1. **Preheat** oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. 
2. **Combine** flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
3. **Mix** in vegetable oil, eggs, grated carrots, crushed pineapple, and chopped pecans until well combined.
4. **Pour** batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
5. **For the caramel sauce**, combine brown sugar, butter, heavy cream, and corn syrup in a saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Reduce heat and simmer for 5 minutes. Remove from heat and stir in vanilla extract.
6. **For the cream cheese frosting**, beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth.
7. **Frost** the cooled cake with cream cheese frosting. Drizzle with caramel sauce and sprinkle with extra chopped pecans. 
- Prep Time: 20 min
- Cook Time: 35 min
Keywords: Moist carrot cake recipe,Easy carrot cake recipe,Homemade caramel sauce,Cream cheese frosting recipe,Pecan carrot cake variations,Holiday dessert ideas