Mt. Jumbo Carrot Cake Recipe
classic carrot cake with cream cheese frosting, candied pecans, and house-made caramel
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Ingredients
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Cake Batter
Cream Cheese Frosting
Candied Pecans
House-made Caramel
Assembly/Other
Method
Cake Batter
- 1
Prep
Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or line with parchment). Shake out excess flour and set pans aside.
- 2
Dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
- 3
Wet ingredients
In a separate large bowl, whisk the eggs until lightly beaten. Add vegetable oil, buttermilk and vanilla extract and whisk until combined.
- 4
Combine
Pour the wet mixture into the dry ingredients and stir with a spatula just until combined. Fold in the grated carrots, drained crushed pineapple, chopped nuts, and optional shredded coconut. Do not overmix—the batter will be thick and slightly lumpy.
- 5
Bake
Divide batter evenly between prepared pans and smooth the tops. Bake in the preheated oven for 28–35 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep cake moist.
- 6
Cool
Remove cakes from oven and cool in pans on a wire rack for 10–15 minutes. Run a knife around edges, invert onto racks, peel off parchment, then right-side-up and cool completely before frosting (at least 1 hour).
Cream Cheese Frosting
- 7
Beat
In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the softened cream cheese and softened butter on medium speed until smooth and homogenous, about 2–3 minutes.
- 8
Add sugar
With the mixer on low, gradually add the confectioners' sugar, about 1 cup at a time, allowing it to incorporate. Increase speed to medium-high and beat until light and fluffy, about 2 minutes. Scrape sides as needed.
- 9
Finish
Add vanilla extract and salt, beat briefly to combine. Taste and adjust sweetness or salt. If frosting is too soft, chill 15–20 minutes before assembling so it holds shape.
Candied Pecans
- 10
Candy the nuts
Line a sheet tray with parchment. In a medium nonstick skillet over medium heat, combine granulated sugar, butter and water. Stir until sugar dissolves and mixture comes to a simmer. Add pecans and salt and continue to cook, stirring frequently, until sugar crystallizes and then melts again to coat the pecans in glossy caramel, about 6–8 minutes. Immediately transfer pecans to the parchment and spread into a single layer. Let cool completely, then roughly chop or leave whole for garnish.
House-made Caramel
- 11
Make caramel
Place granulated sugar in a medium, heavy-bottomed saucepan over medium heat. Without stirring (you can gently swirl the pan occasionally), heat until the sugar melts and turns a deep amber color, about 8–10 minutes. Watch carefully to avoid burning.
- 12
Finish caramel
Remove pan from heat and carefully add the butter pieces (mixing constantly), then slowly pour in the warm heavy cream while whisking—the mixture will bubble vigorously. Return to low heat and stir until smooth. Remove from heat, stir in salt and vanilla. Let cool until slightly thickened but still pourable (10–20 minutes). If caramel becomes too thick, warm gently.
Assembly / Serving
- 13
Level and stack
If cake layers domed, level the tops with a serrated knife. Place first layer on a cake board or serving plate and spread a thick, even layer (about one-third) of cream cheese frosting over the top.
- 14
Add filling
Drizzle 2–3 tablespoons of the house-made caramel over the frosting layer and sprinkle a small handful (about 2 tablespoons) of chopped candied pecans. Place second cake layer on top.
- 15
Crumb coat
Apply a thin 'crumb coat' layer of frosting over the top and sides to seal crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.
- 16
Final frost and garnish
Using remaining frosting, frost the top and sides of the cake smoothly or with decorative swirls. Drizzle additional caramel in a zigzag or pooled center (reserve 2–3 tablespoons to drizzle when serving). Decorate with whole or chopped candied pecans around the top edge and a few on the center. Optionally sprinkle a light pinch of flaky sea salt over the caramel and pecans.
- 17
Serve
Allow assembled cake to sit at room temperature 15–20 minutes before slicing for easier cutting. Slice with a hot, clean knife (wipe between cuts). Store leftovers refrigerated (cream cheese frosting and caramel) for up to 4 days; bring slices to room temperature before serving.