This Maple Pecan Carrot Cake with Cream Cheese Icing is three layers of moist, sweet carrot cake with layers of tangy cream cheese icing and topped with pecans. Every bite is filled with hints of cinnamon and spice and is paired perfectly with the cream cheese icing.
This cake is the perfect dessert to enjoy on Easter. Even though it is typically enjoyed in the Spring, I personally think it can be enjoyed year round!
This was inspired by my Vanilla Sour Cream Cake with Strawberry Frosting on this site, and pairs well with this Sweet Pineapple Stuffing.
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Ingredients
This recipe is packed with delicious ingredients to create the perfect cake.
For the cake:
- butter
- light brown sugar
- shredded carrots
- eggs
- maple syrup
- flour
- baking powder
- baking soda
- salt
- ginger
- nutmeg
- cinnamon
- whole milk
For the icing:
- cream cheese
- butter
- confectioners sugar
For the topping:
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line the baking dishes with parchment paper or spray with cooking spray. Shred carrots using a cheese grater. In the KitchenAid mixer or in a mixing bowl, add in the brown sugar and softened butter. Cream together until completely combined. Add in the shredded carrots and mix in until combined.
Add in the eggs one at a time while the mixer mixes on low. In a separate bowl, mix together the flour, baking powder, baking soda, salt, ginger, nutmeg, and cinnamon. Put the mixer on low and add in the dry ingredients slowly until all of it is mixed in. While mixing on low, add in the milk. Once completely combined, pour the cake batter evenly into each cake pan. If you only have two cake pans, save one third of the batter to add in after the other two have finished. Bake the cakes for 26-28 minutes or until you can stick a toothpick in the center and have it come out dry.
While the cakes are baking, add softened cream cheese and butter to the KitchenAid with the icing attachment. Mix until well combined. Add in the confectioners sugar ½ cup at a time, mixing slowly after each addition. Once the sugar is folded in well and the icing creates a thick, icing texture you can remove from the mixer. Once the cakes are done, remove and cool until they are room temperature.
On the turntable, add a little bit of icing in the middle to help the cake stick to the turn table. Place the first layer of cake in the center of the turntable. Layer enough icing on top of the first layer so that all of the top of the cake is covered. Add the second layer on top of the first and repeat the process. Once all of the layers are added, top the cake with the remainder of icing. Leaving the bulk of the icing on top, use the icing spatula to spread the icing evenly and to add a thin layer of icing along the sides. Run the edge of the icing spatula around the edge of the cake to get a semi-naked rustic look. Top the cake with chopped pecans and serve.
Hint: make sure the cakes are completely cooled before putting the icing on otherwise the icing will melt.
Substitutions
- Honey - if you do not have maple syrup, you can swap it out for honey at a 1:1 ratio.
FAQ's
No. You will want to shred them yourself or buy pre-shredded carrots. The matchstick carrots are too thick and will not bake into the cake right.
I add the icing around the cake and then using a cake scraper, scrape around the outside while applying some pressure. You want to hear the scraper scrape against the cake layers.
Equipment
To create this recipe, you will need a mixer of some sort. I prefer to use a KitchenAid mixer. You will also need 9 inch round cake pans.
To decorate your cake, I suggest having an icing spatula and a cake scraper.
Storage
To store, make sure the cake is refrigerated. I usually put it in a dessert stand before placing in the refrigerator so the icing doesn't get hard and crusty.
Top tip
Make sure your butter and cream cheese is softened before making the icing. This helps it whip better.
Some other delicious baked goods to try
📖 Recipe
Maple Pecan Carrot Cake with Cream Cheese Icing
Equipment
- 9 in circular baking pans
- icing spatula
- pie server
- Cheese Grater
Ingredients
For the cake batter
- 1 stick butter softened
- 2 cups light brown sugar packed tightly
- 1 ½ cups carrots shredded
- ½ cup maple syrup
- 3 eggs
- 3 cups flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ cup whole milk
For the icing
- 16 oz cream cheese softened
- 2 sticks butter softened
- 3 cup confectioners sugar
Instructions
For the cake batter
- Preheat the oven to 350 degrees and line the baking dishes with parchment paper or spray with cooking spray.
- Shred carrots using a cheese grater.
- In the KitchenAid mixer or in a mixing bowl, add in the brown sugar and softened butter. Cream together until completely combined.
- Add in the shredded carrots and mix in until combined.
- Add in the eggs one at a time while the mixer mixes on low.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt, ginger, nutmeg, and cinnamon.
- Put the mixer on low and add in the dry ingredients slowly until all of it is mixed in.
- While mixing on low, add in the milk.
- Once completely combined, pour the cake batter evenly into each cake pan. If you only have two cake pans, save one third of the batter to add in after the other two have finished.
- Bake the cakes for 26-28 minutes or until you can stick a toothpick in the center and have it come out dry.
For the icing
- While the cakes are baking, add softened cream cheese and butter to the KitchenAid with the icing attachment. Mix until well combined.
- Add in the confectioners sugar ½ cup at a time, mixing slowly after each addition.
- Once the sugar is folded in well and the icing creates a thick, icing texture you can remove from the mixer.
- Once the cakes are done, remove and cool until they are room temperature.
Putting the cake together
- On the turntable, add a little bit of icing in the middle to help the cake stick to the turn table.
- Place the first layer of cake in the center of the turntable.
- Layer enough icing on top of the first layer so that all of the top of the cake is covered.
- Add the second layer on top of the first and repeat the process.
- Once all of the layers are added, top the cake with the remainder of icing.
- Leaving the bulk of the icing on top, use the icing spatula to spread the icing evenly and to add a thin layer of icing along the sides. Run the edge of the icing spatula around the edge of the cake to get a semi-naked rustic look.
- Top the cake with chopped pecans and serve.
Notes
Nutrition
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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