The Best Carrot Cake with Candied Pecans
This classic carrot cake is incredibly moist, warmly spiced, and layered with rich cream cheese frosting. The cake is filled with freshly grated carrots and finished with homemade candied pecans that add a sweet, crunchy contrast. Perfect for celebrations, holidays, or whenever you want a bakery-style homemade dessert.
Ingredients
Candied Pecans
- 1 cup pecan halves
- 1 tbsp unsalted butter
- 2 tbsp light brown sugar
- 0.25 tsp ground cinnamon
Carrot Cake
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.5 tsp salt
- 1.25 cups vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups carrots finely grated
Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 0.5 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1.5 tsp vanilla extract
- pinch salt
Instructions
- Melt butter in a small skillet over medium heat. Add pecans and stir to coat. Sprinkle with brown sugar and cinnamon, stirring constantly for 3–5 minutes until the sugar melts and glazes the pecans. Transfer to parchment paper to cool, then chop.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, whisk vegetable oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in grated carrots and half of the candied pecans.
- Divide batter between pans and bake for 30–35 minutes until a toothpick inserted into the center comes out clean.
- Cool cakes in the pans for 15 minutes before turning out onto a wire rack to cool completely.
- Beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, then mix in vanilla and salt. Beat on high for 1–2 minutes until creamy.
- Place one cake layer on a serving plate and spread about one-third of the frosting on top. Add the second layer and frost the top and sides. Sprinkle remaining candied pecans over the top.
- Refrigerate the cake for at least 30 minutes before slicing so the frosting can set.
Notes
Freshly grated carrots provide the best moisture and flavor. Ensure cream cheese and butter are fully softened for smooth frosting. Store the cake covered in the refrigerator for up to 5 days; the flavor often improves the next day.
