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This layered carrot cake recipe was originally published on the cover of Southern Living magazine! It has layers of moist carrot cake, a tangy cream cheese frosting, candied pecans and a brown sugar butterscotch for the best carrot cake you might ever have!

This carrot cake recipe was previously published in the Southern Living magazine (featured on the cover!). They recently took it off their site and given the number of requests for the recipe, I’m re-posting it here. This truly is one of my favorite recipes I’ve ever developed and while this cake is definitely a labor of love, I think it’s entirely worth the effort.

After testing 12 different carrot cake recipes in the carrot cake bake off, I can say with certainty that this is one of the best carrot cakes I’ve ever tried. It does take a few notes from my beloved Pappas Family carrot cake (including adding pineapple and coconut to the batter). However, this cake has a different flair inspired by the Truluck’s carrot cake, which is topped with candied nuts and caramel.

The base of the cake is adapted from King Arthur’s moist and flavorful carrot cake (the bake off-winning carrot cake), which I think has the perfect balance of moisture, sweetness and spices.

Why you’ll love this recipe

Crunchy goodness: There’s no lack of texture here! The best part of this cake are the candied, crunchy, brown sugar-y pecans that get layered in between the moist carrot cake. The second best part of this cake is a rich brown sugar caramel (technically a butterscotch) layered over the pecans for an undeniable southern flair. Drizzle the extra butterscotch over each slice of cake for the most irresistible bites!
Easy and moist carrot cake: To me, this oil-based carrot cake has the perfect amount of spice, moisture and texture from freshly shredded carrots, a little shredded coconut and crushed pineapple. It’s easy to make the batter in just one bowl, no mixer required.
Quick bake time: Baking this cake in a half sheet pan means all four cake layers are done in just 30 minutes. However, you can also bake this cake in a 9×13 pan or 2 9″ cake pans if you wish.

Ingredients

Fresh carrots: While it’s tempting to use pre-grated carrots, I always recommend freshly grated carrots for carrot cake. They have way more moisture than pre-shredded carrots and will yield a better texture.
Neutral oil: I used vegetable oil, but canola, grapeseed, avocado, safflower, coconut or even olive oil can all work.
Sweetened shredded coconut: I took a note from the Pappas Family carrot cake to add shredded coconut to the batter. If you don’t like coconut, you can simply omit it (no need to substitute!), but I like the texture and flavor it provides.
Crushed pineapple: I used canned crushed pineapple. Make sure to add a bit of the juices along with the pineapple to the batter for moisture. If you really hate pineapple, you can leave this out and it won’t drastically affect the cake texture or flavor (I promise it’s very subtle and not pineapple-forward)!
Ginger, nutmeg and cloves: I use dry powdered spices for all of these. You can swap in freshly grated nutmeg if you wish for a spicier kick.
Diced pecans: In total, you’ll need about 8 oz of pecans (preferably toasted) divided between the cake batter and the candied pecans that go in between the layers.
Cream cheese: Definitely use full-fat cream cheese in the frosting for the best results! While I like to soften the butter for the frosting until it’s fairly soft (closer to room temperature but still a little cool), I like to use cream cheese that’s still cool from the fridge. If it’s too soft/warm, it’s easier to overbeat the frosting and turn the texture soupy. (If this happens, pop the frosting into the fridge for 10 minutes and then try re-whipping. As a last-ditch resort, you can add a little more powdered sugar to thicken it.)

How to make this layered carrot cake

This carrot cake requires 4 separate components: the cake, the candied pecans, the butterscotch and the cream cheese frosting. These are all relatively easy standalone recipes, but together they can be time-consuming. I like to break up the tasks by candying the nuts and baking the cake and freezing it overnight or a few days ahead. Then it’s easy to make the butterscotch and frosting the day you want to assemble the cake.

Step by step photos are below, but scroll all the way down to the recipe card for the full instructions!

Step 1: In a large bowl, whisk together the sugar, oil, eggs, baking soda, salt and spices.

Step 2: Stir in the flour, then fold in the carrots, pecans, pineapple and coconut.

Step 3: Pour batter into a parchment-lined sheet pan and bake at 350 for 28-33 minutes, using a toothpick or skewer to test for doneness (skewer should be clean or with a few moist crumbs).

Step 4: Let cake cool completely in pan before cutting into quarters.

Step 5: Make the candied pecans by whisking the egg white in a small bowl until foamy.

Step 6: Toss the pecans in the egg white until fully coated, then add the sugars, cinnamon and salt and mix until fully coated.

Step 7: Bake the pecans on a parchment-lined baking sheet at 300 for 40 minutes, stirring occasionally, until browned and crisp.

Step 8: Make the brown sugar butterscotch by whisking the egg yolk, cream and brown sugar in a small saucepan.

Step 9: Bring to a boil over medium low heat, stirring occasionally. Let boil for 2-3 minutes, or until mixture looks thickened. Remove from heat and stir in the butter, vanilla and salt. Set aside to cool.

A silky white frosting being mixed in the bowl of a stand mixer.

Step 10: Make the cream cheese frosting by creaming the butter and cream cheese together until smooth. Gradually add the sugar 1/2 cup at a time, beating until fully incorporated and smooth. Beat in the salt and vanilla.

Step 11: To assemble, layer a rectangle of cake with cream cheese frosting, a layer of pecans and a drizzle of butterscotch.

Step 12: Repeat with the remaining layers of cake, filling in any drooping edges with extra nuts. You can frost the sides of the cake or leave them unfrosted–your choice!

Can I make this cake in a different size pan?

Yes! The cake itself is based on King Arthur’s carrot cake, which is originally baked in 2 9″ round pans or one 9×13″ pan. I like the look of a 4-layer rectangular cake, but for ease, you can use whatever baking pans you have and torte them into layers as needed. King Arthur recommends baking for 35-40 minutes in their recommended pans.

Can I reduce the sugar?

Personally, I enjoy the sweetness level of this cake as is and many others do as well. But if you’re sensitive to overly sweet desserts, a few people have reported back making the cake with 1/4 cup less sugar and it still turned out well.

To reduce the overall amount of sugar, you can omit the butterscotch and the cake will still turn out totally fine! As one last option, you can also try halving the amount of sugar in the candied pecans.

Make ahead

Bake the layers up to 2 weeks ahead of time: Like most cakes, I prefer making the cake layers a few days ahead of serving the cake. After baking, I’ll wrap them in plastic wrap and freeze for up to 2 weeks (I like this compostable plastic wrap). To defrost the cake, place it in the fridge around 2-4 hours before you’d like to frost the cake. It’s best to frost the cake while it’s still slightly chilled to reduce loose crumbs and general mess!

Make the candied pecans a week ahead of time: Store the cooled candied pecans in an airtight container at room temperature until ready to assemble the cake.

Make the butterscotch a day or two ahead of time: You can make the butterscotch a few days ahead of time and store it in an airtight container in the fridge. Pop it in the microwave for 30 seconds to rewarm it and stir well before assembling the cake.

Make the frosting the day of: The day you plan to serve the cake, make the frosting right before assembling. The cake is best served the day it’s assembled, though it also keeps well for days afterwards.

Storage

Like some carrot cakes, this cake almost gets better with age–the nuts will preserve their crunch for at least a few days in the fridge (though they’ll be at peak crunch the day of assembly).

Store any leftover cake in the fridge in an airtight container for up to a week. If you’d like to store it for longer, you can wrap individual slices of cake in plastic wrap and freeze for up to a few weeks.

A four layer carrot cake frosted with cream cheese frosting and topped with candied pecans and caramel.

Carrot Cake with Candied Pecans

Erika Kwee

Inspired by the carrot cake from Truluck's and formerly published on Southern Living, this cake features layers of moist carrot cake with pineapple and coconut, candied pecans, a rich butterscotch and tangy cream cheese frosting.

4.83 from 80 votes

Print Recipe Pin Recipe

Prep Time 2 30

Cook Time 1 10

Course Dessert

Cuisine American

Servings people

Equipment

1 half sheet pan (13×18") OR 9×13" pan OR 2 -3 9" round cake pans

Ingredients

For the carrot cake

2 cups granulated sugar 400g
1.5 cups neutral oil (vegetable, canola, grapeseed will all work) 300g
4 large eggs 200g
1 tbsp cinnamon
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/2 tsp ginger
1/4 tsp nutmeg (freshly grated or dry)
1/4 tsp cloves
2 cups all-purpose flour 240g
3 cups finely grated carrots 297g
3/4 cup diced pecans, toasted if possible 85g
scant 1/2 cup crushed pineapple, partially drained 113g/4 oz
3/4 cup sweetened flaked or shredded coconut 62g

For the candied pecans

1 large egg white (reserve the yolk for the butterscotch) 30-35g
2 cups diced pecans 228g
1/4 cup granulated sugar 50g
1/4 cup light brown sugar 57g
2 tsp cinnamon
1/2 tsp kosher salt

For the butterscotch

1 cup light brown sugar 213g
1/2 cup heavy cream 113g
1 large egg yolk 14g
1 tbsp unsalted butter 14g
1 tsp vanilla extract
pinch kosher salt or flaky salt

For the cream cheese frosting

8 oz cream cheese, cool 226g
1/2 cup unsalted butter, room temperature 113g
3 cups powdered sugar 339g
1 tsp vanilla extract
pinch kosher salt

Instructions

Make the cake

Preheat the oven to 350 degrees F. Line a half sheet pan (13×18) with parchment paper, creasing the edges so that it fits neatly in the pan.
Whisk together the sugar, oil, eggs, baking powder, baking soda, salt and spices.
Stir in the flour, then fold in the carrots, nuts, pineapple and coconut. Pour batter into the prepared pan.
Bake for 28-33 minutes, using a toothpick or skewer to test for doneness (skewer should be clean or with a few moist crumbs). Let cake cool completely in pan.

Make the candied pecans

Preheat oven to 300 degrees and line a baking sheet with parchment or a Silpat.
Give the egg white a whisk until slightly foamy, then toss with the pecans in a small bowl until fully coated. Add the sugars, cinnamon and salt and mix until fully coated.
Spread out on prepared baking sheet and bake for 40 minutes, stirring after 20 minutes. Pecans should look brown, crisp and smell amazing. They'll crisp up further as they cool—let cool completely before using.

Make the butterscotch

Whisk together the egg yolk, cream and brown sugar in a small saucepan. Bring to a boil over medium-low heat, stirring constantly (the constant stirring over low heat is to avoid scrambling the yolk, but tends to also cause a bit of crystallization in the butterscotch once it cools–this is totally normal! You won't notice it once everything is layered together). Let boil for 2-3 minutes, or until thickened and bubbling.
Remove from heat and stir in the butter, vanilla and salt. Let cool completely before using.

Make the cream cheese frosting

Cream the cream cheese and butter together just until smooth (don't overwhip or the mixture can become too soft). Gradually add the sugar 1/2 cup at a time, beating until just incorporated. Beat in the salt and vanilla, then beat on medium high for 1-2 minutes, or until pale and fluffy.
If you prefer a stiffer, sweeter frosting, you can increase to 4 cups of sugar. If you prefer a thinner frosting, add a tablespoon or two of milk.

To assemble

Cut the cooled cake in half lengthwise, then widthwise for 4 rectangular pieces of cake.
Working with one piece of cake at a time, layer with cream cheese frosting, then an even layer of around 1/4 of the pecans followed by a generous drizzle of butterscotch. Repeat with the remaining layers of cake, filling in any drooping edges with extra nuts. I tend to leave the sides unfrosted for a rustic look, but feel free to frost the sides if you wish! Serve slices drizzled with any leftover butterscotch and pecans.

Video

Notes

Carrot cake base adapted from King Arthur.

Cream cheese frosting from Sally’s Baking Addiction.

For 9×13″ pan: You can achieve the same effect as my standard 13×18″ half sheet method in a 9×13″ pan (bake for 35-40 minutes or until the cake springs back under your finger). Once the cake cools, torte the cake, then cut into fourths. You’ll end up with 8 rectangles of cake and you can use 2 rectangles of cake per layer.

For 9″ pans: You can divide the batter into 2 9″ cake pans and bake for 35-40 minutes. If you’d like thinner layers, you can also bake 3 9″ layers (start checking for doneness around 28 minutes).

Tried this recipe?Let us know how it was!

Carrot Cake with Candied Pecans

Why you’ll love this recipe

Ingredients

How to make this layered carrot cake

Can I make this cake in a different size pan?

Can I reduce the sugar?

Make ahead

Storage