Carrot Cake with Candied Pecans

• 份量: 16 servings
• 活動時間: 2 hours
• 總時間: 3 hours 10 minutes

食材

2 cups granulated sugar (400g)

1 ½ cups neutral oil (vegetable, canola, grapeseed will all work) (300g)

4 large eggs (200g)

1 tbsp cinnamon

2 tsp baking soda

1 tsp kosher salt

1/2 tsp ginger

1/4 tsp nutmeg (freshly grated or dry)

1/4 tsp cloves

2 cups all-purpose flour (240g)

3 cups finely grated carrots (297g)

3/4 cup diced pecans, toasted if possible (85g)

scant 1/2 cup crushed pineapple, partially drained (113g/4 oz)

3/4 cup sweetened flaked or shredded coconut (62g)

1 large egg white (reserve the yolk for the caramel) (30-35g)

2 cups diced pecans (228g)

1/4 cup granulated sugar (50g)

1/4 cup light brown sugar (57g)

2 tsp cinnamon

1/2 tsp kosher salt

1 cup light brown sugar (213g)

1/2 cup heavy cream (113g)

1 large egg yolk (14g)

1 tbsp unsalted butter (14g)

1 tsp vanilla extract

pinch kosher salt or flaky salt

8 oz cream cheese, cool (226g)

1/2 cup unsalted butter, room temperature (113g)

3 cups powdered sugar (339g)

1 tsp vanilla extract

pinch kosher salt

步驟

Make the cake

Preheat the oven to 350 degrees F. Line a half sheet pan (13x18) with parchment paper, creasing the edges so that it fits neatly in the pan.

Whisk together the sugar, oil, eggs, baking soda, salt and spices.

Stir in the flour, then fold in the carrots, nuts, pineapple and coconut. Pour batter into the prepared pan.

Bake for 28-33 minutes, using a toothpick or skewer to test for doneness (skewer should be clean or with a few moist crumbs). Let cake cool completely in pan.

Make the candied pecans

Preheat oven to 300 degrees and line a baking sheet with parchment or a Silpat.

Give the egg white a whisk until slightly foamy, then toss with the pecans in a small bowl until fully coated. Add the sugars, cinnamon and salt and mix until fully coated.

Spread out on prepared baking sheet and bake for 40 minutes, stirring after 20 minutes. Pecans should look brown, crisp and smell amazing. They'll crisp up further as they cool—let cool completely before using. Reserve a handful of pecans for garnish, then coarsely chop the rest.

Make the butterscotch

Whisk together the egg yolk, cream and brown sugar in a small saucepan. Bring to a boil over medium-low heat, stirring constantly. Let boil for 2-3 minutes, or until thickened and bubbling.

Remove from heat and stir in the butter, vanilla and salt. Let cool completely before using.

Make the cream cheese frosting

Cream the cream cheese and butter together just until smooth (don't overwhip or the mixture can become too soft). Gradually add the sugar 1/2 cup at a time, beating until just incorporated. Beat in the salt and vanilla, then beat on medium high for 1-2 minutes, or until pale and fluffy.If you prefer a stiffer, sweeter frosting, you can increase to 4 cups of sugar. If you prefer a thinner frosting, add a tablespoon or two of milk.

To assemble

Cut the cooled cake in half lengthwise, then widthwise for 4 rectangular pieces of cake.

Working with one piece of cake at a time, layer with cream cheese frosting, then an even layer of pecans followed by a drizzle of butterscotch. Repeat with the remaining layers of cake, filling in any drooping edges with extra nuts. I tend to leave the sides unfrosted for a rustic look, but feel free to frost the sides if you wish!