Carrot Cake with Candied Pecans

This layered carrot cake recipe was originally published on the cover of Southern Living magazine! It has layers of moist carrot cake, a tangy cream cheese frosting, candied pecans and a brown sugar caramel for the best carrot cake you might ever have!

This carrot cake recipe was previously published in the Southern Living magazine (featured on the cover!). They recently took it off their site and given the number of requests for the recipe, I’m re-posting it here. This truly is one of my favorite recipes I’ve ever developed and while this cake is definitely a labor of love, I think it’s entirely worth the effort.

After testing 12 different carrot cake recipes in the carrot cake bake off, I can say with certainty that this is one of the best carrot cakes I’ve ever tried. It does take a few notes from my beloved Pappas Family carrot cake (including adding pineapple and coconut to the batter). However, this cake has a different flair inspired by the Truluck’s carrot cake, which is topped with candied nuts and caramel.

The base of the cake is adapted from King Arthur’s moist and flavorful carrot cake (the bake off-winning carrot cake), which I think has the perfect balance of moisture, sweetness and spices.

Why you’ll love this recipe

• Crunchy goodness: There’s no lack of texture here! The best part of this cake are the candied, crunchy, brown sugar-y pecans that get layered in between the moist carrot cake. The second best part of this cake is a rich brown sugar caramel (technically a butterscotch) layered over the pecans for an undeniable southern flair. Drizzle the extra butterscotch over each slice of cake for the most irresistible bites!
• Easy and moist carrot cake: To me, this oil-based carrot cake has the perfect amount of spice, moisture and texture from freshly shredded carrots, a little shredded coconut and crushed pineapple. It’s easy to make the batter in just one bowl, no mixer required.
• Quick bake time: Baking this cake in a half sheet pan means all four cake layers are done in just 30 minutes. However, you can also bake this cake in a 9×13 pan or 2 9″ cake pans if you wish.

Ingredients

• Fresh carrots: While it’s tempting to use pre-grated carrots, I always recommend freshly grated carrots for carrot cake. They have way more moisture than pre-shredded carrots and will yield a better texture.
• Neutral oil: I used vegetable oil, but canola, grapeseed, avocado, safflower, coconut or even olive oil can all work.
• Sweetened shredded coconut: I took a note from the Pappas Family carrot cake to add shredded coconut to the batter. You can omit the coconut without significantly affecting the cake, but I like the texture and flavor it provides.
• Crushed pineapple: Make sure to add a bit of the juices along with the pineapple to the batter for moisture.
• Diced pecans: In total, you’ll need about 8oz of pecans (preferably toasted) divided between the cake batter and the candied pecans that go in between the layers.

How to make this layered carrot cake

This carrot cake requires 4 separate components: the cake, the candied pecans, the butterscotch and the cream cheese frosting. These are all relatively easy standalone recipes, but together they can be time-consuming. I like to break up the tasks by candying the nuts and baking the cake and freezing it overnight or a few days ahead. Then it’s easy to make the butterscotch and frosting the day you want to assemble the cake.

Step by step photos are below, but scroll all the way down to the recipe card for the full instructions!

Can I make this cake in a different size pan?

Yes! The cake itself is based on King Arthur’s carrot cake, which is originally baked in 2 9″ round pans or one 9×13″ pan. I like the look of a 4-layer rectangular cake, but for ease, you can use whatever baking pans you have. King Arthur recommends baking for 35-40 minutes in their recommended pans.

Make ahead

Bake the layers up to 2 weeks ahead of time: Like most cakes, I prefer making the cake layers a few days ahead of serving the cake. After baking, I’ll wrap them in plastic wrap and freeze for up to 2 weeks (I like this compostable plastic wrap). Frosting the cake when cold helps with having firm layers and reduces loose crumbs and general mess!

Make the candied pecans a week ahead of time: Store the cooled candied pecans in an airtight container at room temperature until ready to assemble the cake.

Make the butterscotch a day or two ahead of time: You can make the butterscotch a few days ahead of time and store it in an airtight container in the fridge. Pop it in the microwave for 30 seconds to rewarm it and stir well before assembling the cake.

Make the frosting the day of: The day you plan to serve the cake, make the frosting right before assembling. The cake is best served the day it’s assembled, though it also keeps well for days afterwards.

Storage

Like some carrot cakes, this cake almost gets better with age–the nuts will preserve their crunch for at least a few days in the fridge (though they’ll be at peak crunch the day of assembly).

Store any leftover cake in the fridge in an airtight container for up to a week. If you’d like to store it for longer, you can wrap individual slices of cake in plastic wrap and freeze for up to a few weeks.

Carrot Cake with Candied Pecans

Erika Kwee

Inspired by the carrot cake from Truluck’s, this cake features layers of moist carrot cake, candied pecans, a rich butterscotch and tangy cream cheese frosting.

 

Prep Time 2 hours hrs

Cook Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Ingredients  

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For the carrot cake

• 2 cups granulated sugar 400g
• 1.5 cups neutral oil vegetable, canola, grapeseed will all work
• 4 large eggs 200g
• 1 tbsp cinnamon
• 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

• 1/2 cup unsalted butter, room temperature 113g
• 8 oz cream cheese, cool 226g
• 3 cups powdered sugar 339g
• 1 tsp vanilla extract
• pinch kosher salt

Instructions 

Make the cake

• Preheat the oven to 350 degrees F. Line a half sheet pan (13×18) with parchment paper, creasing the edges so that it fits neatly in the pan.

• Whisk together the sugar, oil, eggs, baking soda, salt and spices.

• Stir in the flour, then fold in the carrots, nuts, pineapple and coconut. Pour batter into the prepared pan.

• Bake for 28-33 minutes, using a toothpick or skewer to test for doneness (skewer should be clean or with a few moist crumbs). Let cake cool completely in pan.

Make the candied pecans

• Preheat oven to 300 degrees and line a baking sheet with parchment or a Silpat.

• Give the egg white a whisk until slightly foamy, then toss with the pecans in a small bowl until fully coated. Add the sugars, cinnamon and salt and mix until fully coated.

• Spread out on prepared baking sheet and bake for 40 minutes, stirring after 20 minutes. Pecans should look brown, crisp and smell amazing. They’ll crisp up further as they cool—let cool completely before using. Reserve a handful of pecans for garnish, then coarsely chop the rest.

Make the butterscotch

• Whisk together the egg yolk, cream and brown sugar in a small saucepan. Bring to a boil over medium-low heat, stirring constantly. Let boil for 2-3 minutes, or until thickened and bubbling.

• Remove from heat and stir in the butter, vanilla and salt. Let cool completely before using.

Make the cream cheese frosting

• Cream the butter and cream cheese together until smooth. Gradually add the sugar 1/2 cup at a time, beating until fully incorporated and smooth. Beat in the salt and vanilla.If you prefer a stiffer, sweeter frosting, you can increase to 4 cups of sugar. If you prefer a thinner frosting, add a teaspoon or two of milk.

To assemble

• Cut the cooled cake in half lengthwise, then widthwise for 4 rectangular pieces of cake.

• Working with one piece of cake at a time, layer with cream cheese frosting, then an even layer of pecans followed by a drizzle of butterscotch. Repeat with the remaining layers of cake, filling in any drooping edges with extra nuts. I tend to leave the sides unfrosted for a rustic look, but feel free to frost the sides if you wish!