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Ultimate Moist Carrot Cake with Candied Pecans

A moist slice of carrot cake with candied pecans on top and cream cheese frosting.
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Follow this reliable recipe to bake a moist, perfectly spiced carrot cake and top it with homemade candied pecans for a bakery-style dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 1 pound)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (for batter)
  • 1 cup powdered sugar (for frosting)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup pecan halves (for candying)
  • 1/4 cup granulated sugar (for candying)
  • 1 tablespoon water (for candying)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots and the 1 cup of chopped pecans for the batter.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, make the candied pecans: Combine the pecan halves, 1/4 cup sugar, and water in a small skillet over medium heat. Stir constantly until the sugar dissolves and coats the nuts, about 5 to 7 minutes. Spread the coated pecans onto parchment paper to cool completely and harden.
  9. Prepare the cream cheese frosting: Beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and 1 teaspoon vanilla extract until light and fluffy.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Top with the second cake layer. Frost the top and sides of the entire cake.
  11. Roughly chop half of the cooled candied pecans and gently press them into the sides of the cake. Arrange the remaining candied pecan halves decoratively on top of the cake.

Notes

  • For an extra moist carrot cake, you can substitute 1/2 cup of the oil with applesauce.
  • To candy pecans easily, ensure your skillet is not too hot; low and slow prevents burning the sugar glaze.
  • Store the finished cake covered in the refrigerator for up to 4 days. Bring to room temperature for 30 minutes before serving for the best flavor and texture.

Nutrition

Find it online: https://kingscook.com/carrot-cake-with-candied-pecans/