Description
A moist, spiced carrot cake made in a single bowl for easy cleanup, topped with a rich, caramel-like toasted pecan frosting that rivals bakery quality.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup (200g) granulated sugar
- ¾ cup (180ml) vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (about 3–4 medium) freshly shredded carrots
- 1 cup (115g) pecan halves, toasted and chopped
- ½ cup (115g) unsalted butter, softened
- 1 cup (125g) packed brown sugar
- 3–4 tablespoons heavy cream
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Toast pecan halves in a skillet or on a baking sheet for 5-7 minutes until fragrant. Let cool and chop roughly.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add sugar, vegetable oil, eggs, and vanilla extract to the dry ingredients. Whisk vigorously for 1-2 minutes until smooth and emulsified.
- Stir in shredded carrots. Fold in half of the toasted pecans, reserving the rest for the topping.
- Pour batter into a greased and floured 9-inch round cake pan (or 9×13 pan). Bake for 40-45 minutes (or 30-35 for 9×13) until a toothpick comes out clean.
- Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For frosting, beat softened butter and brown sugar until creamy. Add vanilla and salt.
- Gradually add sifted powdered sugar and heavy cream, beating on medium-high speed for 2-3 minutes until fluffy.
- Fold in remaining toasted pecans.
- Spread frosting over cooled cake and sprinkle with reserved pecans. Serve at room temperature.
Notes
Grate carrots fresh for best moisture; avoid pre-shredded. Toast pecans to enhance flavor. Ensure butter and eggs are at room temperature. Sift powdered sugar to avoid lumps. Store covered in fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38
- Sodium: 320
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 2
- Protein: 5
Keywords: carrot cake, one-bowl recipe, toasted pecan frosting, easy dessert, moist carrot cake, fall baking, nutty dessert