Introduction

Welcome to this delicious recipe for Carrot Spice Cake with Cream Cheese Frosting, Candied Pecans, and Salted Caramel! This moist and flavorful cake is perfect for any occasion, whether it’s a birthday celebration or a casual get-together. The combination of carrots, warm spices, and the creamy cream cheese frosting is simply irresistible. And the addition of candied pecans and salted caramel takes this cake to a whole new level of indulgence. Get ready to impress your family and friends with this amazing dessert!

Ingredients

For the Carrot Spice Cake:

– 2 cups all-purpose flour

– 2 cups granulated sugar

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon ground cloves

– 1 cup vegetable oil

– 4 large eggs

– 2 cups grated carrots

– 1/2 cup crushed pineapple, drained

– 1/2 cup chopped walnuts (optional)

– 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

– 8 ounces cream cheese, softened

– 1/2 cup unsalted butter, softened

– 4 cups powdered sugar

– 1 teaspoon vanilla extract

For the Candied Pecans:

– 1 cup pecan halves

– 1/4 cup granulated sugar

– 1 tablespoon unsalted butter

– Pinch of salt

For the Salted Caramel:

– 1 cup granulated sugar

– 6 tablespoons unsalted butter, cut into pieces

– 1/2 cup heavy cream

– 1/2 teaspoon sea salt

Steps

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3. In a separate bowl, beat together the oil and eggs until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Fold in the grated carrots, crushed pineapple, walnuts, and raisins (if using).

5. Pour the batter into the prepared baking pan and smooth the top with a spatula.

6. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. While the cake is baking, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined.

8. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.

9. To make the candied pecans, melt the butter in a skillet over medium heat. Add the pecans, sugar, and salt, stirring constantly until the sugar has melted and coated the pecans. Transfer the pecans to a parchment-lined baking sheet to cool.

10. For the salted caramel, heat the granulated sugar in a saucepan over medium heat, stirring constantly until it melts and turns into a deep amber color. Remove the saucepan from the heat and carefully add the butter, stirring until melted. Slowly pour in the heavy cream while whisking constantly. Stir in the sea salt. Allow the caramel to cool slightly before using.

11. Sprinkle the candied pecans over the frosted cake and drizzle with the salted caramel.

12. Serve and enjoy!

Variations

– If you’re not a fan of walnuts or raisins, you can omit them from the recipe. Alternatively, you can replace them with other nuts or dried fruits of your choice.

– Feel free to add a pinch of ground cardamom or cloves to the cream cheese frosting for an extra burst of flavor.

– For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to adjust the baking time accordingly.

Tips

– Make sure to grate the carrots finely to ensure they blend well into the cake batter and add moisture.

– If you prefer a stronger spice flavor, you can increase the amount of cinnamon, nutmeg, ginger, and cloves according to your taste.

– To make the cake extra moist, you can brush each cake layer with a simple syrup made of equal parts sugar and water before frosting.

– If you’re short on time, you can use store-bought candied pecans and caramel sauce instead of making them from scratch.

Conclusion

Indulge in the delectable flavors of this Carrot Spice Cake with Cream Cheese Frosting, Candied Pecans, and Salted Caramel. With its moist texture, warm spices, and irresistible cream cheese frosting, this cake is a true crowd-pleaser. The addition of candied pecans and salted caramel takes it to the next level, making it the perfect dessert for any special occasion. So go ahead, treat yourself and your loved ones to a slice of this heavenly cake!

FAQs

Can I make this cake in advance?

Yes, you can make the cake a day in advance. Just make sure to store it in an airtight container in the refrigerator. Bring it to room temperature before serving.

Can I freeze the cake?

Yes, you can freeze the cake without the frosting. Wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw it overnight in the refrigerator before frosting and serving.

Can I use a different type of frosting?

Yes, if you’re not a fan of cream cheese frosting, you can use a different type of frosting like vanilla buttercream or whipped cream. Just keep in mind that it will alter the overall flavor of the cake.

Can I omit the nuts?

Yes, if you have a nut allergy or simply prefer not to use nuts, you can omit them from the recipe. The cake will still be delicious without them.

Can I make cupcakes instead of a cake?

Yes, you can easily turn this recipe into cupcakes. Just adjust the baking time to around 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Carrot Spice Cake with Cream Cheese Frosting, Candied Pecans & Salted Caramel

Recipe by Author

★★★★☆

4.5 from 120 votes

Course: Dessert

Cuisine: American

Difficulty: medium

🍽️

Servings

12

⏱️

Prep time

30 minutes

🔥

Cooking time

45 minutes

📊

Calories

520 kcal

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A moist and flavorful carrot spice cake topped with a creamy cream cheese frosting, candied pecans, and salted caramel. This indulgent dessert is perfect for any occasion and is sure to impress family and friends.

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Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup pecan halves
• 1/4 cup granulated sugar
• 1 tablespoon unsalted butter
• Pinch of salt
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt

Directions

1. Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
2. Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
3. In a separate bowl, beat oil and eggs until well combined. Gradually add dry ingredients, mix until just combined.
4. Fold in grated carrots, crushed pineapple, walnuts, and raisins if using.
5. Pour batter into prepared pan, smooth the top, and bake for 40-45 minutes.
6. Prepare cream cheese frosting by beating cream cheese and butter until smooth, then adding powdered sugar and vanilla extract.
7. Spread frosting over the cooled cake.
8. Make candied pecans by melting butter, adding pecans, sugar, and salt to coat, then cooling on a baking sheet.
9. For salted caramel, heat sugar until melted, add butter, then heavy cream and sea salt. Cool slightly.
10. Sprinkle candied pecans over the frosted cake and drizzle with salted caramel.
11. Serve and enjoy!

Nutrition Facts

Calories: 520

Fat: 27

Carbohydrates: 66

Protein: 5

Sodium: 290

Fiber: 2

Sugar: 50