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Carrot Cake with Candied Pecans topped with cream cheese frosting and caramelized pecan pieces on a white plate

Carrot Cake with Candied Pecans

A moist, spiced carrot cake topped with tangy cream cheese frosting and sweet, crunchy candied pecans. Perfect for birthdays, holidays, or any special occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 480 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 Mixing Bowls
  • 1 Whisk or electric mixer
  • 1 Grater for carrots
  • 1 Skillet for candying pecans
  • 1 Offset spatula for frosting

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 large eggs
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 cup vegetable oil
  • 3 cups finely grated carrots

For the Cream Cheese Frosting

  • 16 ounces cream cheese room temperature
  • 1/2 cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract

For the Candied Pecans

  • 1 cup pecan halves
  • 1/4 cup granulated sugar
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and grease your cake pans with butter or cooking spray.
  • Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
  • Beat the eggs in a separate bowl until they're light and frothy.
  • Add both sugars and the oil to the eggs and whisk until the mixture is smooth.
  • Stir in the grated carrots and mix until they're evenly distributed.
  • Pour the wet ingredients into the dry ingredients and fold gently until just combined.
  • Divide the batter evenly between your prepared pans.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then turn them out onto cooling racks.
  • While the cakes cool, make the candied pecans by heating a skillet over medium heat.
  • Add the pecans, sugar, and salt to the skillet and stir constantly until the sugar melts and coats the nuts.
  • Spread the pecans on parchment paper to cool and harden.
  • Beat the cream cheese and butter together until they're fluffy and smooth.
  • Add the powdered sugar one cup at a time, beating well after each addition.
  • Stir in the vanilla extract and beat until the frosting is light and creamy.
  • Spread frosting on the first cake layer, stack the second layer on top, and frost the top and sides.
  • Top the cake with the candied pecans and serve.

Notes

Store in an airtight container in the refrigerator for up to five days. Cake layers can be frozen for up to three months.
Keyword Candied Pecans, Carrot Cake