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Carrot Cake with Caramel Spiced Pecans

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Carrot-cake-with-spiced-pecans

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.

Carrot-Cake-With-Caramel-Spiced-Pecans

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.

Yield: 8

Carrot Cake with Caramel Spiced Pecans

Carrot Cake with Caramel Spiced Pecans
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • -For the cake-
  • 1 1/4 cups all-purpose flour
  • 1 tsp cardamom
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 1/2 large carrots, shredded
  • 2 large eggs
  • 3/4 cup vegetable oil
  • -For the Frosting-
  • 8 oz cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • -Topping-
  • 1 Cup Caramel Spiced Pecans-

Instructions

  • Preheat oven to 350. To make the cake simply put all the dry ingredients in a bowl, then shred the carrots into the bowl, mix, then add the eggs and oil and stir. Spray a springform pan with cooking spray, spread the cake batter evenly and bake for 30 min. Remove from oven, allow to cool before frosting.
  • For the frosting make sure the cream cheese is at room temperature (otherwise you'll get clumps in the frosting) then beat it with a hand mixer with the vanilla until smooth, then add in the confectioners' sugar and beat until everything is combined.
  • Spread the frosting over the cake, then sprinkle with the pecans and enjoy!
    • © Sweetphi

    Update: I made this cake again for Easter a year later and doubled the recipe to make it a two layer cake

    carrot-cake-with-caramel-spiced-pecans

    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

    Carrot-cake-with-spiced-caramel-pecans

     

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    Comments

    1. Andrea Rentea says

      I loved this delicious cake. All the pieces were very quickly gone. Especially the crispy crun
      ch pecan on top with the very delicate carmel taste, plus the incredible icing. It will definitely be an Easter favorite of ours.

      Reply

      • Sweetphi says

        Thanks for the comment Ashley, the spiced pecans really add a beautiful layer of flavor, and I completely agree-I have seen so many beautiful carrot cake recipes lately-perfect in time for Easter, right? 🙂

        Reply

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