Description
A cozy and comforting Carrot Cake with Candied Pecans, combining spiced cake layers with a rich cream cheese frosting and crunchy candied nuts.
Ingredients
Scale
- 2 cups granulated sugar (400g)
- 1.5 cups neutral oil (300g)
- 4 large eggs (200g)
- 1 tbsp cinnamon
- 2 tsp baking soda
- 1 tsp kosher salt
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 cups all-purpose flour (240g)
- 3 cups finely grated carrots (297g)
- 3/4 cup diced pecans, toasted (85g)
- scant 1/2 cup crushed pineapple, partially drained (113g)
- 3/4 cup sweetened flaked coconut (62g)
- 1 large egg white (reserve yolk for caramel) (30-35g)
- 2 cups diced pecans (228g)
- 1/4 cup granulated sugar (50g)
- 1/4 cup light brown sugar (57g)
- 2 tsp cinnamon
- 1/2 tsp kosher salt
- 1 cup light brown sugar (213g)
- 1/2 cup heavy cream (113g)
- 1 large egg yolk (14g)
- 1 tbsp unsalted butter (14g)
- 1 tsp vanilla extract
- pinch kosher salt
- 8 oz cream cheese, cool (226g)
- 1/2 cup unsalted butter, room temperature (113g)
- 3 cups powdered sugar (339g)
- 1 tsp vanilla extract
- pinch kosher salt
Instructions
- Preheat oven to 350°F. In a large bowl whisk sugar and oil until combined, add eggs one at a time, then stir in cinnamon, baking soda, salt, ginger, nutmeg, and cloves.
- Fold in flour just until combined, then stir in grated carrots, toasted diced pecans, crushed pineapple, and coconut.
- Pour into two greased 8 or 9 inch pans and bake for 45 to 55 minutes until a toothpick comes out with a few moist crumbs.
- Whisk the egg white until slightly frothy and toss with diced pecans, granulated sugar, light brown sugar, cinnamon, and kosher salt.
- Spread on a parchment-lined tray and bake at 300°F for 20 to 25 minutes, stirring once, until glossy and crisp.
- Melt light brown sugar with heavy cream, unsalted butter, vanilla, and a pinch of salt over medium heat until smooth and slightly thickened for butterscotch.
- Temper in the reserved egg yolk by whisking a small amount of hot syrup into the yolk, then return yolk to the pan and cook briefly until thick.
- Cool slightly before drizzling.
- Beat cream cheese with unsalted butter until smooth. Gradually add powdered sugar, then vanilla and a pinch of salt.
- Chill briefly if too soft, then whip to spreadable consistency.
- Level cakes if needed, spread frosting between layers, spoon on butterscotch, then frost the top and sides.
- Scatter candied pecans on top and drizzle remaining butterscotch.
Notes
Consider toasting pecans briefly for extra flavor. For a vegan version, substitute eggs with flax or chia gel and use coconut cream instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg