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–+ servings

Salted Caramel Carrot Cake with Candied Pecans

Moist spiced carrot cake with cream cheese frosting, candied pecans, and salted caramel butterscotch drizzle.
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Prep Time 2 hours 30 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours 40 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 812
Ingredients Method Nutrition Notes

Ingredients
  

For the carrot cake
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable, canola, or grapeseed oil neutral flavored
  • 4 large eggs
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg freshly grated or dry
  • 1/4 tsp ground cloves
  • 2 cups all-purpose flour
  • 3 cups finely grated carrots
  • 3/4 cup diced pecans toasted if possible
  • scant 1/2 cup crushed pineapple partially drained
  • 3/4 cup sweetened shredded coconut flaked or shredded
For the candied pecans
  • 1 large egg white reserve the yolk for the butterscotch
  • 2 cups diced pecans
  • 1/4 cup granulated sugar
  • 1/4 cup light or dark brown sugar packed
  • 2 tsp ground cinnamon
  • 1/2 tsp kosher salt
For the salted caramel butterscotch
  • 1 cup light or dark brown sugar packed
  • 1/2 cup heavy cream
  • 1 large egg yolk
  • 1 tbsp corn syrup optional, to prevent crystallization
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 pinch kosher salt or flaky salt
For the cream cheese frosting
  • 8 oz cream cheese cool
  • 1/2 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch kosher salt

Method
 

Make the cake
  1. Preheat the oven to 350°F. Line a 13x18-inch half-sheet pan with parchment paper, pressing it into the corners and leaving an overhang for easy lifting.
  2. In a large bowl, whisk the granulated sugar, oil, eggs, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves until the mixture is smooth and well combined.
  3. Stir in the flour until just incorporated, then fold in the grated carrots, toasted pecans, crushed pineapple, and shredded coconut. Pour the batter into the prepared pan and spread it evenly.
  4. Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool completely in the pan.
Make the candied pecans
  1. Turn the oven down to 300°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Whisk the egg white until it is foamy, then toss it with the pecans in a bowl until every piece is coated. Add the granulated sugar, brown sugar, cinnamon, and kosher salt, and stir to coat thoroughly.
  3. Spread the pecans in an even layer on the prepared sheet. Bake for 40 minutes, stirring after 20 minutes, until the pecans look browned, crisp, and smell nutty. Let them cool completely before using.
Make the salted caramel butterscotch
  1. In a small saucepan, whisk together the egg yolk, heavy cream, and brown sugar. If using corn syrup, stir it in now. Bring the mixture to a boil over medium-low heat while whisking constantly to keep the yolk from scrambling. Let it boil for 2 to 3 minutes, until the sauce thickens and bubbles.
  2. Remove the pan from the heat and stir in the unsalted butter, vanilla extract, and a pinch of salt. Cool the sauce completely before assembling the cake.
Make the cream cheese frosting
  1. Beat the cool cream cheese and room-temperature butter together just until smooth. Add the powdered sugar gradually, beating after each addition, then beat in the salt and vanilla. Continue beating on medium-high for 1 to 2 minutes, until pale and fluffy.
To assemble
  1. Cut the cooled cake in half lengthwise and then in half widthwise to make 4 rectangular pieces.
  2. Place one piece of cake on a platter and spread with cream cheese frosting, scatter with about 1/4 of the candied pecans, and drizzle generously with the butterscotch. Repeat with the remaining pieces, stacking them, and finish any exposed edges with extra pecans and butterscotch if you like. Drizzle any remaining sauce over individual slices before serving.

Nutrition

Calories: 812kcalCarbohydrates: 84.5gProtein: 7gFat: 50.6gSaturated Fat: 13.6gCholesterol: 76mgSodium: 280mgFiber: 3gSugar: 66g

Notes

Toasting the pecans for the cake intensifies their nutty flavor before baking.
For a 9x13-inch pan, bake 35 to 40 minutes until the center springs back, then cut into 8 rectangles and use 2 per layer.
Do not overwhip the cream cheese frosting; beat just until smooth and fluffy or it can become too soft.
Cool the butterscotch fully before layering so it doesn't soak into the cake.
Store assembled cake in the refrigerator for up to 4 days and let slices sit at room temperature before serving.
Candied pecans can be made up to 1 week ahead and stored in an airtight container to keep them crunchy.
If you prefer a stiffer frosting, use 4 cups of powdered sugar; to thin it, stir in 1 to 2 tablespoons of milk.

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