Description
A moist carrot cake loaded with grated carrots, pineapple, and coconut, topped with a tangy cream cheese frosting, candied pecans, and a buttery butterscotch drizzle.
Ingredients
Scale
- 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 ground ginger
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 2 cups all-purpose flour (240g)
- 3 cups finely grated carrots (297g)
- 3/4 cup diced pecans, toasted if possible (85g)
- 1/2 cup crushed pineapple, partially drained (113g/4 oz)
- 3/4 cup sweetened flaked coconut (62g)
- 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
- 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
- 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
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl beat granulated sugar, neutral oil, and eggs until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Fold in grated carrots, crushed pineapple, shredded coconut, and diced pecans.
- Pour batter into the prepared pan and bake for 45 minutes, or until a toothpick comes out clean.
- While the cake bakes, whisk together egg white, granulated sugar, light brown sugar, cinnamon, and kosher salt for the candied pecans.
- Spread the mixture over a parchment-lined baking sheet and bake for 10 minutes, then let cool and break into pieces.
- In a saucepan combine light brown sugar, heavy cream, egg yolk, unsalted butter, vanilla extract, and a pinch of kosher salt; cook over medium heat, stirring, until thickened.
- Let the butterscotch sauce cool slightly.
- In a bowl beat cream cheese, unsalted butter, powdered sugar, vanilla extract, and a pinch of kosher salt until smooth and fluffy.
- Cool the cake completely, then spread cream cheese frosting over the top and arrange candied pecans and drizzle butterscotch sauce before serving.
Notes
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375 kcal
- Sugar: 38g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
Keywords: carrot cake,candied pecans,butterscotch,cream cheese frosting