Erika Kwee’s Carrot Spice Cake With Candied Pecans

Ingredients

CAKE LAYERS

2 cups granulated sugar

1½ cups vegetable oil

4 large eggs

1 Tbsp. ground cinnamon

2 tsp. baking soda

1 tsp. kosher salt

½ tsp. ground ginger

¼ tsp. ground nutmeg

¼ tsp. ground cloves

2 cups all-purpose flour

1 lb. large carrots (about 6), peeled and finely grated (about 2¾ cups)

¾ cup chopped toasted pecans

1 (8-oz.) can crushed pineapple in juice, drained well

¾ cup sweetened shredded coconut

CANDIED PECANS

1 large egg white

3 cups pecan halves

¼ cup granulated sugar

¼ cup packed light brown sugar

2 tsp. ground cinnamon

½ tsp. kosher salt

CARAMEL SAUCE

1 cup plus 2 Tbsp. packed light brown sugar

½ cup heavy whipping cream

1 large egg yolk

1 Tbsp. unsalted butter

1 tsp. vanilla extract

Pinch of kosher salt

CREAM CHEESE FROSTING

1 (8-oz.) pkg. cream cheese, softened

½ cup unsalted butter, softened

1 tsp. vanilla extract

Pinch of kosher salt

4 cups powdered sugar

Directions

1. Prepare the Cake Layers: Preheat oven to 350°F. Spray a half sheet pan (13 x 18 inches) with cooking spray, and line with parchment paper. Whisk together sugar, oil, eggs, cinnamon, baking soda, salt, ginger, nutmeg, and cloves in a large bowl. Whisk in flour until just incorporated. Fold in carrots, pecans, pineapple, and coconut (don’t overmix batter). Pour into prepared pan; smooth top.

2. Bake in preheated oven until a wooden pick inserted into cake comes out clean, 30 to 35 minutes. Cool in sheet pan on a wire rack completely, about 1 hour. Chill cake in pan, uncovered, until cold, about 2 hours.

3. Meanwhile, prepare the Candied Pecans: Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Whisk egg white in a medium bowl until foamy, 1 minute. Add pecans; toss until well coated. Add granulated sugar, light brown sugar, cinnamon, and salt. Stir until pecans are evenly coated. Spread in a single layer on prepared baking sheet. Bake at 300°F until browned and fragrant, about 40 minutes, gently stirring halfway through cook time. (Pecans will continue to crisp up as they cool.) Set baking pan aside to cool completely at room temperature, about 30 minutes. Reserve 1 cup of Candied Pecan halves; roughly chop remaining (about 2½ cups). Set aside.

4. Prepare the Caramel Sauce: Whisk together brown sugar, whipping cream, and egg yolk in a small saucepan until well combined. Bring mixture to a boil over medium, stirring often. Boil, stirring constantly, 1 minute. Remove saucepan from heat; stir in butter, vanilla extract, and salt. Let stand at room temperature to cool completely, about 1 hour, stirring occasionally.

5. Prepare the Frosting: Beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Beat in vanilla and salt. With mixer running on low speed, gradually add powdered sugar, beating until fully incorporated. Increase speed to medium; beat until Frosting is smooth, about 3 minutes, stopping occasionally to scrape sides of bowl. Transfer Frosting to a large piping bag or ziplock plastic bag with a ½-inch hole cut in 1 corner; set aside.

6. Assemble the cake: Run a knife along sides of cake to loosen it from pan. Carefully cut cake into 4 (about 8 ½- x 6-inch) rectangles. Place 1 cake rectangle on a large serving platter. Pipe about ⅓ cup of Frosting on top; spread into an even layer with an offset spatula. Drizzle with 2 table-spoons Caramel Sauce, and sprinkle with ½ cup chopped Candied Pecans. Repeat process 2 more times with 2 cake rectangles, ending with chopped pecans. Place remaining cake rectangle on top. Pipe remaining Frosting over top of cake, and spread into an even layer. Drizzle top of cake with about ¼ cup Caramel Sauce; garnish with chopped

Notes

https://www.thepancakeprincess.com/carrot-cake-with-candied-pecans/