Candied Caramel Carrot Cake

So good, it’s worth the effort.

The list of ingredients and number of steps involved in this recipe will likely scare off a lot of people, but those brave enough to take it on will be greatly rewarded. I’ve adapted a few core recipes to make this one my own, and I can tell you it’s gotten rave reviews across the board.

Full disclosure, if you use the large sheet pan, the finished size of this cake will awe you. The sheer magnitude of its size becomes apparent very quickly, but again, the results are so delicious it’s impossible to complain.

Although the recipe suggests chilling the cake for at least one hour, I’d also highly recommend portioning and freezing after enjoying that first slice because it’s even better served slightly frozen.—CFG

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Cake Ingredients

• 13x18’’ sheet pan -OR- 9x13” cake pan -OR- 2- 9” round cake pans

• 2 cups granulated sugar 400g

• 1 1/2 cups neutral oil

• 4 large eggs

• 1 rounded tbsp cinnamon

• 2 tsp baking soda

• 1 tsp kosher salt

• 1/2 tsp ginger paste

• 1/4 rounded tsp nutmeg

• 1/4 tsp cloves

• 2 cups all purpose flour

• 3 cups carrots, finely grated

• 3/4 cup lightly crushed pecans, toasted

• 1/2 cup crushed pineapple, lightly drained

• 3/4 cup sweetened shredded coconut

Candied Nuts Ingredients

• 1 egg white

• 1 cup lightly crushed pecans

• 1 cup lightly crushed walnuts

• 1/4 cup granulated sugar

• 1/4 cup brown sugar, packed

• 2 rounded tsp cinnamon

• 1/2 tsp kosher salt

Caramel Drizzle Ingredients

• 1 cup brown sugar, packed

• 1/2 cup cream

• 1 large egg yolk

• 1 tbsp butter

• 1 tsp vanilla extract

• pinch of sea salt

Cream Cheese Frosting Ingredients

• 8 oz cream cheese

• 1/2 cup unsalted butter

• 3 cups powdered sugar

• 1 tsp vanilla extract

• pinch of sea salt

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Directions

Cake

1. Preheat oven to 350°F.

2. Line your selected pan with parchment paper and set aside.

3. In a large mixing bowl whisk together 2 cups of granulated sugar, 1 1/2 cups of neutral oil, 4 large eggs, 1 rounded tbsp of cinnamon, 2 tsp of baking soda, 1 tsp of kosher salt, 1/2 tsp of ginger paste, 1/4 rounded tsp of nutmeg, and 1/4 tsp of cloves.

4. Next, stir in 2 cups of all purpose flour. Then fold in 3 cups of finely shredded carrots, 3/4 cups of lightly crushed toasted pecans, 1/2 cup of crushed pineapple, and 3/4 cup of sweetened shredded coconut. Mix all the ingredients until fully incorporated and smooth.

5. Transfer the batter to your selected pan and bake for 25-35min. Check at 25min with a toothpick. The cake is done when the toothpick comes out with some moist crumbs on it. Set aside and let the cake cook completely. Pour batter into the prepared pan.Candied Nuts

Candied Nuts

1. Preheat oven to 315°F.

2. Line a cookie sheet with parchment paper and set aside.

3. In a medium mixing bowl whisk 1 egg white until it’s foamy, then add in 1 cup of lightly crushed pecans and 1 cup of lightly crushed walnuts, then toss together until the nuts are fully coated.

4. Next, add 1/4 cup of granulated sugar, 1/4 cup of brown sugar, 2 rounded tsp of cinnamon, and 1/2 tsp of kosher salt to the bowl and toss all the ingredients together until fully coated.

5. Transfer the mixture onto the parchment lined baking sheet and bake for 40-50min, stirring every 15min and breaking up larger pieces. after 20 minutes. If the nuts are slightly tacky at the end of cook time, turn the heat off and leave the pan in the oven to cool until the nuts are fully dried. The mixture should be completely cooled before using.

Caramel Drizzle

1. In a medium sauce pan, whisk together 1 egg yolk,1 cup of brown sugar, and 1/2 cup of cream. Bring the mixture to a low boil over medium-low heat while stirring constantly. Let the mixture boil for 2-3 minutes until it thickens, then remove from heat and stir in 1 tbsp of butter, 1 tsp of vanilla extract, and a pinch of sea salt.

2. Let the mixture cool completely before using.

Cream Cheese Frosting

1. In a mixing bowl (or using a hand mixer), cream together 1 block of cream cheese and 1/2 cup of unsalted butter until smooth but not whipped.

2. Next, add in 3 cups of powdered sugar one cup at a time and blend together on medium speed until fully incorporated.

3. Beat in 1tsp of vanilla extract and a pinch of salt, then blend together on medium-high for about 1min.

Assembly (13x18”)*

(*adjust as desired for type of baking pan selected)

1. Cut the cake lengthwise then widthwise to create four equal 4 pieces of cake.

2. One portion of cake at a time, dress the cake layers with cream cheese frosting then candied nuts and a portion of caramel. Tip: Be sure to sprinkle the nuts right to the edges to avoid sagging edges.

3. Repeat the process with each cake layer then place in the fridge and chill for at least one hour before serving.

4. Serve with an extra drizzle of caramel and sprinkle of candied nuts and enjoy!

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