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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
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