Carrot Cake Recipe

Inspired by Truluck's

Time1h 30m

Serves12

Drizzled with butterscotch sauce and topped with spiced pecans.

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Ingredients

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Carrot Cake Ingredients

2 cups 00 bread flour

1 1/2 cups granulated sugar

2 tsp Baking powder

1 tsp baking soda

1 tsp Ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp Celtic sea salt

1 cup Tuscany sunflower oil

4 count Large eggs

2 tsp Watkins vanilla extract

3 cups grated carrots

1 cup chopped pecans

Method

Carrot Cake Directions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine Wet Ingredients

In another bowl, mix the vegetable oil, eggs, and vanilla extract until well combined.

Combine Mixtures

Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the grated carrots and chopped pecans.

Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Assemble

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare Butterscotch Sauce

In a saucepan, combine 1 cup of brown sugar, 1/2 cup of butter, and 1/2 cup of heavy cream. Cook over medium heat, stirring until the mixture comes to a boil. Remove from heat and let cool slightly.

Serve

Once the cakes are cool, place one layer on a serving platter, drizzle with butterscotch sauce, top with the second layer, and drizzle more sauce on top. Garnish with additional chopped pecans.