Naked Carrot Cake with Cream Cheese Frosting and Candied Pecans
A moist, spiced carrot cake with a tender crumb, elegantly frosted with tangy cream cheese frosting and topped with crunchy candied pecans. Its rustic 'naked' style highlights the cake's beautiful texture and makes it a stunning centerpiece for any occasion.
Ingredients
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 3 cups finely grated carrots about 4-5 medium carrots
- 1 cup cream cheese softened, for frosting
- 1/2 cup unsalted butter softened, for frosting
- 3 cups powdered sugar sifted, for frosting
- 1 cup pecan halves for candied pecans
- 1/4 cup granulated sugar for candied pecans
Notes
Storage: Cover and refrigerate the cake for up to 5 days; bring to room temperature before serving. Make-Ahead: Bake cake layers up to 1 day ahead, wrap tightly, and store at room temperature; frost on the day of serving. Variations: Add 1/2 cup crushed pineapple (drained) to the batter for extra moisture, or substitute walnuts for pecans. Serving Suggestion: Pair with a cup of coffee or a scoop of vanilla ice cream for a delightful dessert.