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A brand new dessert obsession awaits! Take this moist, stir-together carrot cake to new heights by generously scattering crunchy toasted Schermer Pecans all through the batter and on prime of the cake, including a pleasant crunch to each chunk. The pièce de résistance? Drizzling the cake with a decadent, fudge-like caramel topping that not solely provides a candy richness but in addition crackles enticingly when sliced, creating an irresistible mixture of textures and flavors that can depart you reaching for seconds.
Based in 1946, Schermer Pecans takes delight in its pecans. From tree to desk, Schermer oversees each step of the method. This ensures constant high quality and freshness all through the whole pecan-growing and -selling life cycle. In the present day, Schermer Pecans is one in every of only some family-run pecan corporations that grows, shells, and distributes its personal pecans. You should buy Schermer Pecans on-line at its web site in quite a lot of sizes, whether or not in bulk or by the case.
This spring, Schermer Pecans is freely giving one massive baker’s field to 1 fortunate winner! If you enter your electronic mail, you’ll obtain a free obtain of one in every of Schermer’s cookbooks and be mechanically entered to win a big baker’s field, full of three baggage of Fancy Pecan Halves and three baggage of Medium Pecan Items. This baker’s field makes an ideal present for the baker in your life! Enter the giveaway right here!
Schermer Pecans can be giving Bake from Scratch readers 10% off their first buy with code FIRST10, so seize a bag or a case of pecans right here at the moment!
Caramel-Pecan Carrot Cake
Makes 1 (9-inch) cake
Cake:
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) floor cinnamon
- ½ teaspoon (1 gram) floor ginger
- 1 cup (220 grams) firmly packed gentle brown sugar
- ½ cup (113 grams) vegetable oil
- ⅓ cup (80 grams) unsweetened applesauce
- 2 massive eggs (100 grams)
- 1½ teaspoons (6 grams) vanilla extract
- 1 cup (90 grams) shredded carrots
- ⅓ cup (38 grams) finely chopped toasted Schermer Pecans
- 1½ tablespoons (22 grams) finely chopped crystallized ginger
Topping:
- ½ cup (110 grams) firmly packed gentle brown sugar
- ⅓ cup (80 grams) heavy whipping cream
- ¼ cup (57 grams) unsalted butter, cubed
- ¼ teaspoon kosher salt
- ½ cup (60 grams) sifted confectioners’ sugar
- ¼ cup (28 grams) chopped toasted Schermer Pecans
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Preheat oven to 350° (180°C). Spray a 9-inch spherical cake pan with baking spray with flour.
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For cake: In a medium bowl, whisk collectively flour, baking powder, salt, cinnamon, and floor ginger.
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In a big bowl, whisk collectively brown sugar, oil, applesauce, eggs, and vanilla. Whisk in flour combination simply till dry substances are moistened; stir in carrots, pecans, and crystallized ginger. Unfold batter into ready pan.
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Bake till a wood choose inserted in heart comes out clear, 45 to 50 minutes. Let cool in pan on a wire rack for quarter-hour. Gently take away from pan, and let cool fully on a wire rack.
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For topping: In a medium heavy-bottomed saucepan, carry brown sugar, cream, butter, and salt to a boil over medium-high warmth, stirring till sugar dissolves. Prepare dinner, stirring consistently, till an instant-read thermometer registers 225°F to 230°F (107°C to 110°C), 1 to 2 minutes. Take away from warmth. Regularly whisk in confectioners’ sugar till clean. Pour onto cooled cake, gently spreading clean; sprinkle with pecans. Let stand for quarter-hour earlier than slicing. Retailer in an hermetic container for as much as 3 days.
