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Caramel Pecan Carrot Cake

Caramel Pecan Carrot Cake

recipe courtesy of Bake from Scratch Magazine

Makes 1 (9 inch) cake

For a printable version of this recipe, please CLICK HERE

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.


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