Carrot Cake with Maple Brown Sugar Buttercream & Candied Pecans
Carrot Cake with Maple Brown Sugar Buttercream & Candied Pecans with coconut, maple syrup, brown sugar, and pecans make a combo that will have you swooning.
Prep Time 30 minutesminutes
Cook Time 35 minutesminutes
Total Time 2 hourshours5 minutesminutes
Servings 16
Calories 698kcal
Author Sandra
Ingredients
Carrot Cake
1 1/2cupslight brown sugarpacked
1/2cupgranulated sugar
1cupcanola oil
4large eggs
3/4cupunsweetened applesauce
1teaspoonvanilla extract
2 1/2cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1 1/2teaspoonsground cinnamon
1teaspoonground ginger
1/4teaspoonground nutmeg
1/4teaspoonground cloves
2cupsgrated carrotsabout 4 large
1cupshredded unsweetened coconut
Candied Pecans
2tablespoonsbrown sugarpacked
2teaspoonswater
1/8teaspoonvanilla
1/8teaspoonkosher salt
1cuppecan halves
Maple Buttercream
1/2cupplus 1 Tbsp brown sugar
4cupspowdered sugar
1 1/4cupsbutter
1/4cuppure maple syrup
2-3tablespoonsmilk
Instructions
Carrot Cake
Preheat oven to 350°F (177°C). Spray two 9-inch cake pans* with nonstick spray. Set aside.
Preheat oven to 350 degrees, gently spray 2 – 9 inch round baking pans with cooking oil and set aside.
Mix together brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together until smooth and there are no lumps. . In separate large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Slowly add the dry ingredients to the wet ingredients and mix together until combined. Gently fold in coconut and carrots. Pour batter into the prepared pan, making sure to divide evenly.
Place in preheated oven and bake for 30-35 minutes. Remove from oven and place on cooling rack until completely cooled.
While cake is cooling prepare candied pecans and frosting.
Candied Pecans
Coarsely chopped the 1 cup of pecan halves and place in a medium sauté pan over medium-high heat. Toast pecans for 3 minutes, give or take, occasionally stirring making sure not to burn. Toast until you start to smell the nutty aroma, once toasted gently stir over brown sugar mixture and constantly stir for 15-20 seconds, allowing the sugar to caramelize over the pecans.
Quickly spread out pecan pieces over parchment paper and cool. Set aside until ready to use.
Maple Pecan Brown Sugar Buttercream
In a large bowl, I use my Kitchen Aid mixer cream together butter, brown sugar and maple syrup. Slowly blend in the powdered sugar, one cup at a time beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency, this varies every time I do the recipe.
Prepare to assemble carrot cake.
Once cakes are completely cool, remove from pans. Place on cake on cake stand or serving plate.
Top with 1/3 of the maple brown sugar buttercream cheese frosting.
Add the second cake on top of the buttercream and frost the entire cake with the remaining maple brown sugar buttercream. Make sure the top is completely covered and you cannot see the cake, the sides will be okay if they are covered in frosting but you may still see the cake in some areas. Once frosted immediately add the candied pecans to the side. Gently press them into the frosting to make sure they stick. Don’t press to hard you don’t want them pressed into the cake just on the frosting.
Serve immediately or save for later.
If we are eating this later, I will set in the fridge, but my kids like it warm or at room temp, so pull cake about 30 to an hour before serving. My son, Madden loves to heat it up to the frosting melts.