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

Units Scale

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

Cook Mode Prevent your screen from going dark

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 4–5 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 350°F (175°C). 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 texture—avoid 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 don’t 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