This irresistible carrot cake is covered with a thick layer of cream cheese maple pecan frosting! Crushed pineapple makes it super moist. It’s a great layer-cake for spring, and would make a perfect dessert for Easter!
It’s done! Our new floor is officially installed!
We love it. Eric’s dad Chip did an amazing installation. If you can think of any way to repay a family member who does awesome stuff like drive across the country to install your floors for free, let me know. I’ve already baked him 2 cakes (one was this carrot cake), a batch of chocolate chip cookies, Dark Chocolate Waffles, pancakes, bought him several quarts of Gunther’s ice cream, etc. (PS if you are ever visiting Sacramento, Gunther’s is a MUST.)
Now that Eric and I have a giant wood floor we are desperate to cover it up with a thousand rugs. (I know, I know. We are actually totally carpet people. It’s just so cozy! But everyone told us the space would look way better if all the carpet was ripped out, and there was no way I was keeping the white carpet in my dining room.)
We headed to a carpet place to see what kind of remnants they had (we wanted to get a remnant bound into a rug, because cheap.) But then I saw THIS:
Isn’t it awesome??? It’s like a muppet, but you can walk on it. Then the shop owner told me it was $5,000. Aagh!!
Here’s what we ended up getting. It hasn’t arrived yet. What do you think?
My sister-in-law Reesy (who designed my blog) flew out for the weekend to hang with us and her parents. It was her birthday, and she requested a carrot cake. I’ve never even made a carrot cake before, so it was fun to try it out. It turned out amazing! The perfect level of spice. And the frosting!! Stuff of dreams guys.
If the pecans on this cake look gargantuan it’s because THEY ARE. These pecans eat regular store-bought pecans for breakfast. They are making this look like a dinky cake, when in reality it’s not. It’s a pretty tall 2-layer cake. It’s just being dwarfed by monstrous pecans.
My parents have a pecan tree in their backyard and these are leftover from the fall harvest. I love having friends and family who are willing to give away the fruits (literally) of their labor.
You can totally make this cake without the pecans, if that’s not your thing. I think I will try leaving them out next time for a smoother cake. I will NOT, however, be leaving them out of the frosting. It totally takes the flavor from amazing to AMAZING. If you know what I mean. They are chopped up so small (in the frosting) that you don’t have to take extra time to chew at the end of each bite; they just kind of melt away. It’s so good.
I hope you can tell from the photos that this cake is MOIST. I don’t mess around when it comes to cake. Go moist or go home. There is probably nothing more unappealing than a dry cake. This recipe has an entire 8-ounce can of crushed pineapple in it, which not only tastes amazing, but also means that it is really hard to dry out this cake.
I know if seems like a ways off, but Easter is in March this year! It’s coming up quick. I think this cake would make for a show-stopping dessert on Easter Sunday!
If you make this carrot cake, snap a photo and share on Instagram using #TheFoodCharlatan! I love to see what you’re making!
Here’s how I chopped the pecans to go in the cake.
Visit this Maple Pecan Buttercream Frosting post for more details on how to make the frosting. It’s almost the same recipe, I just swapped one stick of butter for a block of cream cheese:
Here are some other great cake ideas!
Cinnamon-Cardamom Cake with Maple Pecan Frosting << This frosting is almost identical, just minus the cream cheese.
Almond Sheet Cake << perfect for spring! This cake is amazing! One of my personal favs.
Blackberry Cake with Coconut Cream Cheese Frosting: comes together in a flash. Huge family favorite.
The Best Chocolate Cake I’ve Ever Had << I’m not lying.
More amazing carrot cakes from friends!