• Shopping List
• Meal Planner
• Collection

Carrot Cake With Candied Pecans

Ingredients

• FOR THE CARROT CAKE:
• 2 cups granulated sugar 400g
• 1.5 cups neutral oil (vegetable, canola, grapeseed will all work) 300g
• 4 large eggs 200g
• 1 tbsp cinnamon
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1/2 tsp ginger
• 1/4 tsp nutmeg (freshly grated or dry)
• 1/4 tsp cloves
• 2 cups all-purpose flour 240g
• 3 cups finely grated carrots 297g
• 3/4 cup diced pecans, toasted if possible 85g
• scant 1/2 cup crushed pineapple, partially drained 113g/4 oz
• 3/4 cup sweetened flaked or shredded coconut 62g
• FOR THE CANDIED PECANS:
• 1 large egg white (reserve the yolk for the caramel) 30-35g
• 2 cups diced pecans 228g
• 1/4 cup granulated sugar 50g
• 1/4 cup light brown sugar 57g
• 2 tsp cinnamon
• 1/2 tsp kosher salt
• FOR THE BUTTERSCOTCH:
• 1 cup light brown sugar 213g
• 1/2 cup heavy cream 113g
• 1 large egg yolk 14g
• 1 tbsp unsalted butter 14g
• 1 tsp vanilla extract
• pinch kosher salt or flaky salt
• FOR THE CREAM CHEESE FROSTING:
• 8 oz cream cheese, cool 226g
• 1/2 cup unsalted butter, room temperature 113g
• 3 cups powdered sugar 339g
• 1 tsp vanilla extract
• pinch kosher salt

Get the App

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App