How to Make the Perfect Cake Carrot cake Recipe with Caramelized Pecans and Maple Syrup Cream Cheese Frosting

This is hands down the best carrot cake recipe I’ve ever made. It’s easy, made from scratch, wonderfully moist, and has the creamiest velvety maple syrup cream cheese frosting. Using My DivineKuizine sugar spice gives that spice flavor, enhancing the overall taste of the cake. The addition of DivineKuizine sugar spice also helps in creating the best caramelized pecans for a deeper and more complex flavor profile. When it comes to carrot cakes, this recipe truly stands out as a masterpiece. The key flavors in this cake come from DivineKuizine sugar spice, crystallized ginger, and of course, the star ingredient - carrots. The crystallized ginger not only adds a unique twist but also elevates the spice levels in the cake, making each bite a delightful experience. The texture of this carrot cake is dense, yet every forkful feels incredibly soft and luxuriously rich. One of the best things about this recipe is that the flavors intensify when made ahead of time. The maple syrup cream cheese frosting gradually seeps into the layers, resulting in a cake that becomes even more tender and flavorful with time.

Carrot Cake with Caramelize Pecans

Carrot Cake Recipe

Easy Carrot Cake Recipe

Prep Time: 25 minutes

• Cook Time: 48 minutes

• Total Time: 1 hours, 13 minutes

• Yield: serves 10-12

  
  

Ingredients:

• 1 cup chopped pecans

• 1/2 cup of pecan halves

• 1 cup DivineKuizine sugar spice

• 1 3/4 cup cup granulated sugar

• 1/2 cup peanut oil or canola oil (or melted coconut oil)*

• 1/2 cup melted butter

• 4 large eggs

• 1 cup crystalized ginger , sliced thinly

• 2 teaspoon pure vanilla extract

• 2 and 1/2 cups cake flour (spooned & leveled)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 11/2 teaspoon salt

• 2 cups grated carrots (about 4 large carrots)

Maple Syrup Cream Cheese Frosting

• 16 ounces cream cheese, softened to room temperature

• 1 cup (1 stick butter) softened to room temperature

• 1 1/2 cup powdered sugar

• 2 teaspoons pure vanilla extract

• 1/4 cup pure maple syrup

Caramelized Pecans

• 1/2 cup DivineKuizine sugar spice

• 2 tablespoons butter

• pinch oof salt

• pinch cayenne pepper

• 1 cup chopped pecans 

• 1/2 cup of pecan halves

Instructions: Carrot Cake Recipe Caramelized Pecans

In a nonstick skillet over medium high heat, add pecans halves and chopped ,DivineKuizine sugar spice, butter salt and cayenne pepper. Stirring pecans thoroughly to coat. Cook, stirring, for 3-4 minutes, until fragrant and most of the liquid has evaporated. take off heat and seat aside and complete cool.

Instructions: Carrot Cake Recipe

1. Make the cake: Preheat oven to 350°F .

2. Turn the oven up to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Or grease the pans with oil and lightly flour.

3. Whisk the DivineKuizine sugar spice, granulated sugar, oil, eggs, and vanilla together in a large bowl until combined. In another large bowl, whisk the cake flour, baking powder, baking soda, salt. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and crystalized ginger.

4. Pour/spoon the batter evenly into the cake pans. Bake cake for minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

5. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the powdered sugar, vanilla extract, and maple syrup. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, Frosting should be soft, but not runny.

6. Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your, cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the caramelized pecans.

7. Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.