Carrot Cake Recipe

Inspired by Truluck's Ocean's Finest Seafood & Crab

Time1h 15m

Serves10

Moist carrot cake drizzled with butterscotch sauce and topped with spiced pecans.

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Ingredients

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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 Celtic sea salt

1 cup Tuscany sunflower oil

4 large Eggs

2 tsp Watkins vanilla extract

3 cups Grated carrots

1 cup Chopped pecans

Method

Instructions

Preheat the Oven

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 the flour, sugar, baking powder, baking soda, cinnamon, and salt.

Combine Wet Ingredients

In another bowl, combine the oil, eggs, and vanilla extract. Mix well until fully combined.

Combine Wet and Dry

Gradually add the wet mixture to the dry ingredients, stirring until just combined.

Add Carrots and Pecans

Fold in the grated carrots and chopped pecans until evenly distributed.

Bake the Cake

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

Cool the Cakes

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

Prepare Butterscotch Sauce

While the cakes are cooling, prepare your butterscotch sauce (store-bought or homemade).

Assemble the Cake

Once cooled, place one cake layer on a serving plate, drizzle with butterscotch sauce, and top with the second layer. Drizzle more sauce on top and garnish with additional spiced pecans.