If youโre looking for a show-stopping dessert that balances homey comfort and a touch of elegance, look no further than this Carrot Cake with Candied Pecans. Lush layers of spiced carrot cake are paired with plush cream cheese frosting, and crowned with a dazzling scatter of sticky-sweet pecans. Every bite is packed with moisture, crunch, and a medley of cozy flavors that make it perfect for gatherings or to elevate an ordinary afternoon. This recipe will win over even those who claim not to like carrot cake, and it just might become your new baking tradition.
Ingredients You’ll Need
Gathering ingredients for Carrot Cake with Candied Pecans couldnโt be simpler, but every item plays a crucial role in creating its rich flavor and irresistible texture. Donโt overlook the little extras, because fresh spices and crunchy pecans truly make this cake exceptional.
- Fresh Carrots: Hand-grating keeps the texture tender and evenly moist throughout your cake.
- Pecans: These become extra-special when candied, adding sweetness and crunch on top and inside.
- All-Purpose Flour: Forms the backbone of the cake, ensuring itโs sturdy but delicate.
- Brown Sugar: Brings a deeper, caramel note that pairs wonderfully with the spices and carrots.
- Granulated Sugar: Balances the brown sugar and helps with the cakeโs classic crumb.
- Baking Powder & Baking Soda: These two ensure a perfect rise and tender bite.
- Cinnamon, Nutmeg, and Ginger: Warm spices inject every bite with that classic carrot cake flavorโdonโt skimp!
- Eggs: Help bind everything together for a cake that wonโt crumble apart but stays soft.
- Vegetable Oil: Adds unrivaled moisture and keeps the cake fresh for days.
- Vanilla Extract: Rounds out the cakeโs flavors and adds a sweet, aromatic finish.
- Cream Cheese: The foundation of that signature tangy, creamy frosting.
- Unsalted Butter: Whips into the frosting for extra silkiness and flavor.
- Powdered Sugar: Sweetens and lightens up the frosting for perfect spreadability.
- Salt: Just a pinch sharpens all the other flavors and ensures your cake never tastes flat.
How to Make Carrot Cake with Candied Pecans
Step 1: Candy the Pecans
Start by preparing the candied pecans so they have time to cool before topping your finished cake. In a nonstick skillet, combine pecan halves with a bit of sugar and water over medium heat, stirring constantly until the nuts are evenly coated and the sugar caramelizes. Spread them on parchment to cool and hardenโresisting the urge to eat them all straight from the pan!
Step 2: Prepare and Grate the Carrots
Peel and grate the fresh carrots by hand for the best texture. Avoid using pre-shredded, as they can be too dry. The natural sweetness and moisture from freshly grated carrots ensure your Carrot Cake with Candied Pecans is never dense.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all those lovely spices. Mixing thoroughly now guarantees the perfect distribution of flavor in every bite later.
Step 4: Combine the Wet Ingredients
In a separate bowl, beat together the eggs, both sugars, oil, and vanilla until smooth. This mixture will look glossy and invitingโjust wait until the carrots are folded in next!
Step 5: Bring It All Together
Stir the grated carrots into the wet mixture, then gently blend in the dry ingredients. Fold until just combined, then add in half of your candied pecans for a pop of sweetness and crunch inside the cake itself. Donโt overmix, or your cake could turn out tough.
Step 6: Bake
Divide the batter between greased cake pans and bake until a toothpick comes out mostly cleanโbe careful not to overbake, as you want a tender, moist crumb. Let the cakes cool completely before frosting, or your cream cheese layer will melt.
Step 7: Make the Cream Cheese Frosting
Beat softened butter and cream cheese together until smooth, then gradually add powdered sugar and a splash of vanilla. Whip until fluffy and spreadableโa dreamy finishing touch for Carrot Cake with Candied Pecans.
Step 8: Assemble and Decorate
Layer and frost your cooled cakes generously, smoothing the sides and top for an elegant finish. Scatter the reserved candied pecans over the top and, if you like, along the edges. Step back and admire your creation!
How to Serve Carrot Cake with Candied Pecans
Garnishes
A final flurry of candied pecans is classic, but try a dusting of cinnamon or a few delicate carrot curls for a festive touch. If youโre feeling bold, a drizzle of maple syrup elevates each slice of Carrot Cake with Candied Pecans and amplifies its subtle sweetness.
Side Dishes
This cake is rich, so pair it with something a little lighter like a scoop of tangy Greek yogurt, fresh berries, or even a dollop of whipped cream. Hot coffee or chai also makes a fabulous companion, balancing sweetness with warmth and spice.
Creative Ways to Present
Mini versions of the cake baked in muffin tins make for delightful party treats. Or opt for a rustic โnaked cakeโ look by spreading a thin layer of frosting between the layers and letting the sides peek through. You might even serve Carrot Cake with Candied Pecans in parfait glasses, layering cake chunks, frosting, and candied nuts for a modern dessert twist.
Make Ahead and Storage
Storing Leftovers
Keep extra cake slices well-wrapped in the refrigerator for up to five days. The flavors become even richer as they mingle togetherโbut donโt be surprised if Carrot Cake with Candied Pecans disappears faster than expected!
Freezing
If youโre planning ahead, unfrosted cake layers freeze beautifully. Wrap each layer individually in plastic wrap and foil and freeze up to two months. Thaw in the fridge before bringing to room temperature, then frost and add the candied pecans just before serving for best texture and taste.
Reheating
While carrot cake is typically enjoyed at room temperature or chilled, you can take the chill off by letting slices sit out for an hour. If you crave a bit of warmth, pop a piece in the microwave for just ten secondsโa gentle touch ensures the frosting stays creamy.
FAQs
Can I use walnuts instead of pecans?
Absolutely! Walnuts can be candied in the same way and offer a slightly earthier crunch. However, pecans provide that classic sweet, buttery finish that really shines in Carrot Cake with Candied Pecans.
Do I have to peel the carrots?
Peeling ensures a softer texture and cleans up any bitterness or earthy notes. Itโs worth the few extra minutes for the best-tasting Carrot Cake with Candied Pecans.
Can I make this gluten-free?
Yes! Use your favorite gluten-free all-purpose flour blend, and make sure your baking powder and other add-ins are certified gluten-free. The results are surprisingly delicious.
Is it possible to make the cake in advance?
Definitely. You can bake the cake layers up to two days aheadโjust wrap them up and refrigerate. Frost and decorate with the candied pecans just before serving for maximum freshness and crunch.
Whatโs the best way to cut clean slices?
For picture-perfect pieces, use a large, sharp knife dipped in hot water and wiped dry between cuts. This helps the knife glide through the creamy frosting and candied pecans without sticking or crumbling.
Final Thoughts
Thereโs something magical about making Carrot Cake with Candied Pecans from scratch and sharing it with people you love. The mix of soft spice, zingy frosting, and glossy pecans creates pure joy in every bite. Whether itโs for a special occasion or โjust because,โ you deserve to savor a sliceโso preheat your oven, and let the baking begin!
PrintCarrot Cake with Candied Pecans Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful carrot cake is packed with fresh carrots, warm spices, and crowned with creamy cream cheese frosting and crunchy homemade candied pecans. Perfect for celebrations or an indulgent afternoon treat, this crowd-pleaser delivers a delightful balance of sweet, spice, and texture.
Ingredients
Cake
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (110g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (300g) grated carrots
- 1/2 cup (120ml) buttermilk
Cream Cheese Frosting
- 8 oz (225g) cream cheese, softened
- 1/2 cup (110g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Candied Pecans
- 1 cup (100g) pecan halves
- 1/3 cup (70g) granulated sugar
- 1 tablespoon water
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Prepare the Candied Pecans: In a nonstick skillet over medium heat, combine the sugar, water, cinnamon, and salt. Stir until the sugar dissolves, about 1 minute. Add the pecans and cook, stirring frequently, until the syrup thickens and the pecans are evenly coated and toasted, about 4โ5 minutes. Spread the pecans on parchment paper to cool.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Combine the Wet Ingredients: In a separate bowl, whisk the oil, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and fluffy.
- Assemble the Cake Batter: Add the wet mixture to the dry ingredients. Mix until nearly combined, then fold in the grated carrots and buttermilk. Stir gently just until no streaks of flour remain.
- Bake the Cake: Preheat the oven to 350ยฐF (175ยฐC). Grease and line two 8-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Cream Cheese Frosting: In a bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy and smooth.
- Assemble and Decorate: Place one cake layer on a serving plate and spread a thick layer of cream cheese frosting. Top with the second cake layer and frost the top and sides. Garnish with the candied pecans, pressing some around the sides and scattering the rest on top.
Notes
- Shred carrots fresh for the best textureโavoid using pre-shredded carrots.
- The cake and frosting can be made in advance; store the cake covered in the fridge for up to 3 days.
- If you donโt have buttermilk, substitute with whole milk plus 1 teaspoon of lemon juice or vinegar.
- Candied pecans can be made ahead and stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
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