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
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