Toasted Pecan Carrot Cake

A two-layer carrot cake with toasted pecans and cream cheese frosting.

Ingredients

• Cake — 2½ cups All-Purpose Flour
• Cake — 1½ cups Dark Brown Sugar Packed
• Cake — 2 tsp Baking Soda
• Cake — 1 tsp Baking Powder
• Cake — 1 tsp Table Salt
• Cake — 2 tsp Ground Cinnamon
• Cake — ½ tsp Ground Nutmeg
• Cake — ¾ cup Vegetable Oil
• Cake — ¾ cup Buttermilk Room Temperature
• Cake — 4 Large Eggs Room Temperature
• Cake — 1 Tbsp Vanilla Extract
• Cake — 3 cups Freshly Grated Carrots
• Cake — 1½ cups Pecans (Optional)
• Frosting — ½ cup Salted Butter Softened
• Frosting — 8 oz Cream Cheese Softened
• Frosting — 1½ tsp Vanilla Extract
• Frosting — ¼ tsp Table Salt
• Frosting — 4 cups Confectioners’ Sugar

Method

1. PREPARE AND TOAST: Heat the oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray. If using pecans, spread them on a sheet pan and toast on the middle rack for 10 minutes. Cool and coarsely chop. Mix the flour, baking soda, baking powder, cinnamon, nutmeg and salt in a bowl.
2. MIX THE BATTER: With an electric mixer, beat the brown sugar, buttermilk, oil and vanilla for 1 minute. Add the eggs one at a time, allowing 30 seconds between additions. Scrape down the bowl and mix for another 30 seconds. Mix in the dry ingredients just until incorporated. Fold in the carrots and 1 cup of the pecans, if using.
3. BAKE AND COOL: Divide between the prepared pans. Bake on the middle rack for 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 15 minutes, then transfer to racks for at least 30 minutes and until completely cool.
4. MAKE THE FROSTING: Beat all the frosting ingredients on low for 2 minutes. Scrape the bowl and beat on medium-high for 1 minute.
5. ASSEMBLE: Place one cake upside down on a serving plate and frost the top. Stack the second cake and frost the top and sides. Garnish the edge with the remaining ½ cup pecans, if using.