Easter is almost upon us, and that means it’s time to make Carrot Cake! I think the Easter Bunny herself/himself would enjoy this amazingly delicious Carrot Cake with Caramel Spiced Pecans…Santa gets cookies, so I’m thinking the Easter Bunny gets Carrot Cake, just sayin’. The spices in the cake and from the pecans are perfectly complimented by the cream cheese buttercream frosting, plus, you get the wonderful crunch from the pecans!
Truth be told, I have been a little busy lately and decided to make a Petite version of Carrot Cake (aka using one bowl to make the batter and only making one layer) and then after making the cake and frosting it, I looked over to see a bowl of Caramel Spiced Pecans that I had made and added them as a topping and this marvelously delicious take on Carrot Cake was born.
This may be my new favorite cake…yeah, that’s saying a lot! To make this cake you’ll need one batch of caramel spiced pecans from this post.
Update: I made this cake again for Easter a year later and doubled the recipe to make it a two layer cake
And I took some pictures of a really cool way my mother cuts cake. She cuts a circle in the middle of the cake and then cuts little pieces around it. This method of cutting allows for uniform pieces of cake and allows one to get many more pieces of cake
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