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Ultimate Carrot Cake with Candied Pecans

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This carrot cake combines succulent grated carrots with toasted pecans and a rich butterscotch drizzle, creating an unforgettable dessert experience.

Ingredients

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  • 2 cups granulated sugar (400g)
  • 1.5 cups neutral oil (vegetable, canola, or grapeseed)
  • 4 large eggs
  • 1 tbsp cinnamon
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg (freshly grated or dry)
  • 0.25 tsp cloves
  • 2 cups all-purpose flour (240g)
  • 3 cups finely grated carrots (297g)
  • 0.75 cup diced pecans (toasted if possible)
  • 0.5 cup crushed pineapple (partially drained)
  • 0.75 cup sweetened flaked coconut
  • 1 large egg white (reserve yolk for butterscotch)
  • 2 cups diced pecans (for candied pecans)
  • 0.25 cup granulated sugar (for candied pecans)
  • 0.25 cup light brown sugar (for candied pecans)
  • 2 tsp cinnamon (for candied pecans)
  • 0.5 tsp kosher salt (for candied pecans)
  • 1 cup light brown sugar (for butterscotch sauce)
  • 0.5 cup heavy cream (for butterscotch sauce)
  • 1 large egg yolk (for butterscotch sauce)
  • 1 tbsp unsalted butter (for butterscotch sauce)
  • 1 tsp vanilla extract (for butterscotch sauce)
  • 1 pinch kosher salt (for butterscotch sauce)
  • 8 oz cream cheese (for frosting)
  • 0.5 cup unsalted butter (room temperature, for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1 pinch kosher salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a half sheet pan with parchment paper.
  2. In a large bowl, whisk together the granulated sugar, neutral oil, eggs, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  3. Stir in the all-purpose flour until just combined.
  4. Gently fold in the grated carrots, diced pecans, crushed pineapple, and coconut.
  5. Pour the batter into the prepared pan and spread it evenly. Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
  6. While the cake cools, reduce the oven temperature to 300°F (150°C). In a mixing bowl, whisk the egg white until foamy. Toss the diced pecans to coat, then mix in sugars, cinnamon, and salt. Spread onto a lined baking sheet and bake for about 40 minutes, stirring halfway through. Let cool completely.
  7. For the butterscotch sauce, whisk together egg yolk, heavy cream, and light brown sugar in a saucepan. Cook over medium-low heat until it reaches a boil, then boil for 2-3 minutes until thickened. Remove from heat and stir in butter, vanilla, and a pinch of salt. Let cool completely.
  8. In a medium bowl, beat cream cheese and softened butter until smooth. Gradually add powdered sugar, then vanilla and a pinch of salt, beating until fluffy.
  9. Once the cake has cooled, cut it into four rectangles. Layer with frosting, candied pecans, and butterscotch. Repeat until the top layer is finished with a drizzle of butterscotch and pecans.

Notes

Toast the pecans before adding them to enhance flavor. Ensure the cake cools completely before frosting.

Nutrition

Find it online: https://pennykitchenz.com/ultimate-carrot-cake-candied-pecans-recipe/

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