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Carrot Cake with Candied Pecans

This moist and flavorful carrot cake is enhanced with crunchy candied pecans and rich cream cheese frosting, perfect for celebrations or cozy gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups Granulated Sugar Creates a beautifully sweet base.
  • 1.5 cups Neutral Oil Choose from vegetable, canola, or grapeseed for a moist crumb.
  • 4 large Eggs Key for binding and adding richness.
  • 1 tbsp Cinnamon For a warm aroma.
  • 2 tsp Baking Soda Helps the cake rise.
  • 1 tsp Kosher Salt Balances sweetness.
  • 0.5 tsp Ground Ginger Adds a zesty kick.
  • 0.25 tsp Nutmeg Preferably freshly grated.
  • 0.25 tsp Cloves Offers warmth and depth.
  • 2 cups All-Purpose Flour Foundation for the cake’s structure.
  • 3 cups Finely Grated Carrots Provides moisture and color.
  • 0.75 cups Diced Pecans Adds nutty crunch.
  • 0.5 cups Crushed Pineapple Adds moisture and sweetness.
  • 0.75 cups Sweetened Flaked Coconut For a chewy texture.
For the Candied Pecans
  • 1 Large Egg White Acts as a binder.
  • 0.25 cups Granulated Sugar Sweetens and coats the pecans.
  • 0.25 cups Light Brown Sugar Adds richness.
  • 2 tsp Cinnamon Spice for the coating.
  • 0.5 tsp Kosher Salt Enhances sweetness.
For the Butterscotch Sauce
  • 1 cup Light Brown Sugar For richness.
  • 0.5 cups Heavy Cream Creates a creamy texture.
  • 1 large Egg Yolk Enriches the sauce.
  • 1 tbsp Unsalted Butter Provides smoothness.
  • 1 tsp Vanilla Extract For flavor.
  • 1 pinch Kosher Salt Balances sweetness.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Provides a creamy base.
  • 0.5 cups Unsalted Butter Adds richness.
  • 3 cups Powdered Sugar Sweetens the frosting.
  • 1 tsp Vanilla Extract For flavor.
  • 1 pinch Kosher Salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a half sheet pan (13x18 inches) with parchment paper.
  2. In a large mixing bowl, whisk together sugar, oil, eggs, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until combined.
  3. Gradually stir in the flour, mixing just until combined. Fold in the grated carrots, chopped pecans, crushed pineapple, and coconut.
Baking the Cake
  1. Pour the batter into the prepared pan and bake for 28-33 minutes. Check for doneness with a toothpick.
  2. Allow the cake to cool completely in the pan.
Making Candied Pecans
  1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Whisk egg white until slightly foamy, then toss with pecans.
  2. Stir in granulated sugar, brown sugar, cinnamon, and salt until pecans are covered.
  3. Spread pecans on the prepared baking sheet and bake for 40 minutes, stirring halfway. Cool completely.
Making Butterscotch Sauce
  1. In a small saucepan, whisk together egg yolk, heavy cream, and brown sugar. Cook over medium-low heat, stirring continuously until it thickens.
  2. Remove from heat and stir in the butter, vanilla, and salt.
Preparing Cream Cheese Frosting
  1. Beat cream cheese and butter until smooth. Gradually add powdered sugar. Mix in vanilla extract and salt until fluffy.
Assembling the Cake
  1. Once the cake is cooled, cut it in half and layer with cream cheese frosting, candied pecans, and butterscotch sauce. Repeat for remaining layers.
  2. Serve slices with leftover butterscotch sauce and extra pecans.

Notes

Grate carrots finely for better texture. Toast nuts for enhanced flavor. Chill cream cheese for smoother frosting.