A new dessert obsession awaits! Take this moist, stir-together carrot cake to new heights by generously scattering crunchy toasted Schermer Pecans throughout the batter and on top of the cake, adding a delightful crunch to every bite. The pièce de résistance? Drizzling the cake with a decadent, fudge-like caramel topping that not only adds a sweet richness but also crackles enticingly when sliced, creating an irresistible combination of textures and flavors that will leave you reaching for seconds.
Founded in 1946, Schermer Pecans takes pride in its pecans. From tree to table, Schermer oversees every step of the process. This ensures consistent quality and freshness throughout the entire pecan-growing and -selling life cycle. Today, Schermer Pecans is one of only a few family-run pecan companies that grows, shells, and distributes its own pecans. You can purchase Schermer Pecans online at its website in a variety of sizes, whether in bulk or by the case.
This spring, Schermer Pecans is giving away one large baker’s box to one lucky winner! When you enter your email, you will receive a free download of one of Schermer’s cookbooks and be automatically entered to win a large baker’s box, filled with three bags of Fancy Pecan Halves and three bags of Medium Pecan Pieces. This baker’s box makes a perfect gift for the baker in your life! Enter the giveaway here!
Schermer Pecans is also giving Bake from Scratch readers 10% off their first purchase with code FIRST10, so grab a bag or a case of pecans here today!
Caramel-Pecan Carrot Cake
Ingredients
Cake:
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground cinnamon
- ½ teaspoon (1 gram) ground ginger
- 1 cup (220 grams) firmly packed light brown sugar
- ½ cup (113 grams) vegetable oil
- ⅓ cup (80 grams) unsweetened applesauce
- 2 large eggs (100 grams)
- 1½ teaspoons (6 grams) vanilla extract
- 1 cup (90 grams) shredded carrots
- ⅓ cup (38 grams) finely chopped toasted Schermer Pecans
- 1½ tablespoons (22 grams) finely chopped crystallized ginger
Topping:
- ½ cup (110 grams) firmly packed light brown sugar
- ⅓ cup (80 grams) heavy whipping cream
- ¼ cup (57 grams) unsalted butter, cubed
- ¼ teaspoon kosher salt
- ½ cup (60 grams) sifted confectioners’ sugar
- ¼ cup (28 grams) chopped toasted Schermer Pecans
Instructions
- Preheat oven to 350° (180°C). Spray a 9-inch round cake pan with baking spray with flour.
- For cake: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and ground ginger.
- In a large bowl, whisk together brown sugar, oil, applesauce, eggs, and vanilla. Whisk in flour mixture just until dry ingredients are moistened; stir in carrots, pecans, and crystallized ginger. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack for 15 minutes. Gently remove from pan, and let cool completely on a wire rack.
- For topping: In a medium heavy-bottomed saucepan, bring brown sugar, cream, butter, and salt to a boil over medium-high heat, stirring until sugar dissolves. Cook, stirring constantly, until an instant-read thermometer registers 225°F to 230°F (107°C to 110°C), 1 to 2 minutes. Remove from heat. Gradually whisk in confectioners’ sugar until smooth. Pour onto cooled cake, gently spreading smooth; sprinkle with pecans. Let stand for 15 minutes before slicing. Store in an airtight container for up to 3 days.
