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Prep time
20 minutes
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Cook time
50 minutes
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Serves
10 to 12
Author Notes
There’s a high probability that you already have a classic, go-to carrot cake recipe, a moist double-layered cake filled with nuts—maybe also coconut and raisins—decorated with a traditional cream cheese frosting. Although certainly delicious and one of my favorite cakes, I hope you give this spicy version a chance to win you over, too.
It’s made with a blend of whole wheat and all-purpose flour, as well as brown butter in both the cake and frosting, for extra flavor and nuttiness. But the real star? Spicy candied pecans, flavored with cayenne, cinnamon, and ginger. Not only are they delicious as a garnish (and to snack on), but mixing the candied nuts directly into the batter adds a lovely kick and texture to the whole cake.
Tips & Tricks
• I want to make sure you go into this recipe knowing that it is indeed spicy, so if you or someone in your family would like a milder level of heat, reduce the cayenne to ¼ to ½ teaspoon or leave it out completely. Another option is to halve the recipe for the candied nuts and use them on top, as a decoration rather than baking them into the cake, too.
• If you don’t feel like browning butter (although I HIGHLY recommend it because it is delicious), swap the browned butter in the cake batter for an additional ½ cup of neutral oil. In the frosting, use ¼ cup softened unsalted butter rather than ½ cup.
• You can make this a day in advance. Cover it with plastic wrap and store the cake in the fridge. Leftovers will keep in the fridge for up to 5 days.
—Nea Arentzen
Watch This Recipe
Carrot Cake with a Kick
Ingredients
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FOR THE SPICY CANDIED PECANS:
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1/2 cup
(106 grams) brown sugar
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2 tablespoons
water
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2 teaspoons
cinnamon
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1 1/2 teaspoons
ground ginger
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1/2 to 1 teaspoons
cayenne, depending on heat preference (see tip)
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scant 1/2 teaspoons
kosher salt
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2 cups
(250 grams) salted pecans (unsalted is okay too)
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FOR THE CARROT CAKE:
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1/2 cup
(113 grams) unsalted butter (for browning)
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1 1/2 cups
(180 grams) all-purpose flour
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1/2 cup
(57 grams) whole wheat flour
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2 teaspoons
cinnamon
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1/2 teaspoon
ground ginger
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1 tablespoon
baking powder
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3/4 teaspoon
kosher salt
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1/2 cup
(100 grams) neutral oi
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1 3/4 cups
(373 grams) brown sugar
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3
large eggs
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1 teaspoon
vanilla extract
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1 pound
carrots, shredded (makes about 4 cups)
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1 cup
of the spiced nuts, coarsely chopped
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FOR THE CREAM CHEESE FROSTING:
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1/2 cup
(113 grams) unsalted butter (for browning)
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8 ounces
cream cheese, softened
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1/2 teaspoon
vanilla extract
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2 cups
(228 grams) powdered sugar
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1/4 teaspoon
kosher salt
Directions
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Preheat the oven to 350ºF/175ºC. Line the bottom of a 9-inch cake pan with parchment paper and grease the sides. (Alternatively, grease and line an 8x8-inch square baking pan with parchment paper.)
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Brown the butter. In a medium saucepan, melt 1 cup of butter (from the cake batter AND frosting recipe) over medium heat. Use a spatula or wooden spoon to stir occasionally, to ensure the butter melts evenly. As the butter melts, it will start to foam—this is the water evaporating from the butter. Keep a close eye on the butter as it continues to cook. After the foaming subsides, you'll start to see brown specks (milk solids) forming at the bottom of the pan. Once the butter is golden brown and smells nutty, remove it from the heat. (Keep a close eye on this, butter goes from brown to burnt very quickly!) The whole process should take about 5 minutes. Pour ½ cup of the brown butter into a large bowl. Transfer the remaining butter to a small bowl and set aside in the fridge to harden. Wipe the saucepan clean.
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Make the spiced nuts. In the same saucepan over medium-low heat, combine the sugar, water, cinnamon, ginger, cayenne, and salt (see tip for spice adjustment!). Stir until the sugar has dissolved, about 1 minute. Add the pecans and mix until the pecans are evenly coated. Taste and add more salt, if needed. Transfer the spiced nuts to a parchment-lined plate, spreading out into an even layer. Let them cool slightly, then transfer to a cutting board and coarsely chop.
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Mix the cake. In a small bowl, combine the flour, baking powder, cinnamon, ginger, and salt.
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To the large bowl with the still-liquid brown butter, whisk in the oil and brown sugar until combined. Whisk in the eggs and vanilla. Mix in the dry ingredients until no clumps remain, then fold in the shredded carrots and 1 cup of the chopped spiced pecans. Transfer to the pan and bake until a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Allow it to cool completely.
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Make the cream cheese frosting. Combine the remaining brown butter (now solidified), cream cheese and vanilla in a medium bowl. Use an electric mixer to beat until smooth and combined. Add the powdered sugar and salt and beat until light and fluffy.
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Spread the frosting over the carrot cake, then garnish with remaining spiced nuts.
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