Loading page…

Your personal assistant for meal planning and recipe management.

Quick Links

Browse Recipes Meal Planner How It Works Example Case Study Frequently Asked Questions Privacy Policy Terms of Use Community Guidelines Upgrade to Pro

Get in Touch

Contact & Support

Expect a reply within 2 business days.

Privacy Policy Terms of Use Community Guidelines

Made with for home cooks everywhere

Best Ever Carrot Cake with Bourbon Buttermilk Caramel Sauce and Candied Bourbon Pecans | Daily Dine

Home
Best Ever Carrot Cake with Bourbon Buttermilk Caramel Sauce and Candied Bourbon Pecans

Best Ever Carrot Cake with Bourbon Buttermilk Caramel Sauce and Candied Bourbon Pecans

My husbands sick and I wanted to make him feel better. Easter is tomorrow, so carrot cake it is! He said it’s better than Trulucks’s carrot cake. 😍

View original recipe on cookpad.com

dessertamerican

0

Servings: 12

Ingredients

2 tbsp Bourbon

3 tbsp (42 g) Unsalted butter (for pecans)

0.75 cup (149 g) Granulated sugar (for pecans)

0.25 cup (53 g) Light brown sugar (packed, for pecans)

1.5 tsp Ground cinnamon (for pecans)

0.25 tsp Ground ginger (for pecans)

0.125 tsp Ground nutmeg (for pecans)

0.25 tsp Salt (for pecans)

1 large Egg white (for pecans)

4 cups Powdered sugar (for frosting)

2 tsp Vanilla extract (for pecans)

1 lb Pecan halves

4 tbsp Unsalted butter (for caramel)

1 cup Granulated sugar (for caramel)

1 cup Buttermilk (divided, for caramel)

1 tbsp Light corn syrup (for caramel)

pinch Salt (for caramel)

1 tsp Vanilla extract (for caramel)

1.5 cups Vegetable oil

2 tsp Baking powder

1.5 tsp Baking soda

1.5 tsp Salt

2 tsp Ground cinnamon

1 tsp Ground nutmeg

2 cups Granulated sugar

2 tsp Vanilla bean paste

1 tsp Mexican vanilla

2 cups All-purpose flour

4 Eggs

2 cups Chopped carrots

1 can (about 8 oz) Crushed pineapple (drained)

0.5 cup Chopped pecans

0.5 cup Flaked coconut

1 stick (about 113g) Unsalted butter (for frosting)

24 oz Cream cheese (for frosting)

1.5 tsp Vanilla extract (for frosting)

Instructions

Step 1
For the cake: Mix dry ingredients. Add sugar, oil, eggs. Fold in carrots, pineapple, pecans, coconut. Bake at 350°F for 30–35 min in greased pans.
Step 2
For the frosting: Beat butter and cream cheese until smooth. Add vanilla, then powdered sugar gradually.
Step 3
For candied pecans: Preheat oven to 300°F. Melt butter on baking sheet. Lower oven to 250°F. Whisk egg white, bourbon, vanilla until frothy. Toss pecans, then sugar-spice mix. Spread on sheet, bake 1 hour, stirring every 15 min. Cool.
Step 4
For caramel sauce: Melt butter in saucepan. Add sugar, whisk. Add 2/3 cup buttermilk, corn syrup, salt. Boil, cook until deep amber (about 10 min). Off heat, add remaining buttermilk and vanilla, whisk until smooth. Simmer 3–5 min more until slightly thickened. Cool 5 min before serving.
Step 5
Put cakes in the fridge for 30 minutes. Icing the layers and stack. Thin layer of frosting on the outside. Put it in freezer for 15-30 minutes and do another thick layer of frosting.
Step 6
Put pecans on top, cut, drizzle sauce before serving