Carrot Cake with Cream Cheese Maple Pecan Frosting
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!
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Carrot Cake with Cream Cheese Maple Pecan Frosting
Makes 1 large double layer cake adjust servingsIngredients
For the cake
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup lightly flavored oil*
- 1/4 cup Greek yogurt (or sour cream)
- 2 teaspoons vanilla
- 4 eggs
- 8 ounces crushed pineapple, with juice
Whisk together
- 2 cups flour, spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Fold in
- 3 cups grated carrots (I used about 5 medium.)
- 1 cup chopped pecans, toasted (optional!)
For the frosting
- 1 cup finely chopped pecans, toasted
- 3/4 cup (1 and 1/2 sticks) salted butter, soft
- 1 and 1/2 (8 ounce) packages cream cheese, soft (12 ounces total)
- 4 and 1/2 cups powdered sugar
- 6 tablespoons real maple syrup (I used Grade A)
- 1 and 1/2 teaspoons maple extract
- 1/4 teaspoon salt, or to taste
- more pecans, to garnish
Instructions
- Preheat oven to 325 degrees F. Prepare 2 9-inch cake pans: trace the bottom of each pan onto parchment paper, cut it out, and place in the bottom of the pan. Then generously spray the paper and the sides of the pans with nonstick spray.
- In a large bowl or stand mixer, beat together white sugar, brown sugar, oil, Greek yogurt, vanilla, 4 eggs, and pineapple. (don't drain it!)
- In a separate bowl, whisk together flour, (don't pack your flour! Spoon it into the measuring cup.), baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add dry ingredients to the wet ingredients and stir until combined.
- Use a box grater to shred the carrots. It's annoying to do this by hand, but if you use a food processor, the shredded pieces will be too big and won't melt into the cake.
- If you are adding pecans to the cake, toast the chopped pecans in a small skillet for a few minutes on medium until they start to smell good and are lightly browned.
- Fold in the carrots and pecans.
- Pour the batter into the prepared pans, do your best to distribute evenly. If you have a kitchen scale you can weigh them.
- Bake at 325 for 38-40 minutes or until a toothpick comes out clean.
- Wait about 20-30 minutes, then run a knife along the edge and flip the cakes onto cooking racks. Be careful! This cake is heavy but delicate. Eat as many crumbs and scraps and you can legitimately get your hands on.
- Let cool completely.
- At this point, you can either wrap your cakes in plastic wrap and freeze so that it is super easy to frost (that's what I did) or you can frost immediately. Just be careful.
For the frosting:
- Chop up the pecans. You can chop them with a knife or in a food processor. Click on the photo of the frosting below the recipe to see what level of choppiness we're talking.
- Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
- In a large mixing bowl or stand mixer, cream the butter and cream cheese to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
- Add half the powdered sugar and all the maple syrup. Beat well.
- Add the rest of the powdered sugar, maple extract, and salt. Beat well.
- Add the chopped pecans when they are completely cooled and beat well.
- Place one of the cake layers on your cake plate. Top with about 1 cup of frosting and spread. Top with the other cake. Frost the top and sides of the cake.
- Garnish with toasted pecans.
by The Food Charlatan
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!
To-Die-For Carrot Cake from Mom on Timeout
Carrot Cake with Maple Cream Cheese Frosting from Rasa Malaysia
Carrot Cake from Cooking Classy
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Hey! Wondering if I can add raisins to this recipe?…
Hi Courtney! Yes for sure! I would do maybe 1/2 cup?
Have you tried to bake the cake in a bundt pan? Other than timing, do you see any issues?
Thanks!
I haven’t tried it Karen but I think it would work just fine!
Wow this looks great! Can I use a 9×13 cake pan?
Hi Jessica! I think it will work out okay but I haven’t tried it myself. When you pour the batter into the cake pan, make sure it doesn’t go more than about 2/3 up the sides of the pan and you should be safe from overflowing. Let me know how it goes!
Turned out just right! Baked at same temp and time.
I just served this cake at a ladies gathering, every one absolutely loved the cake. I added raisins and also used 1/2 apple sauce and half oil. It was perfect, nice and moist. Iceing made the cake over he top!
I love the apple sauce idea Wanda! That’s genius! I’m so glad it was a success!
I was wondering what’s the most common “lightly flavored oils” to use? Would coconut oil be considered a good option? Which one do you use?
Thank you!
Hi AC! I always use light flavored olive oil. Coconut flavor would work but would add a coconut flavor to your cake, very faint. Which might actually be good in carrot cake!
The BEST carrot cake ever!
Yay!! So happy to hear! Thanks for the review!!
I make this cake every year for Easter. It is perfect. Sometimes I add in raisins… but they aren’t necessary. Thank you for a wonderful family tradition! <3
YAY! I love this so much! Carrot cake at Easter is the best :) Thanks for leaving a review, it means so much to me!!
Hi just wondering what size eggs, medium or large? Caster sugar? Should I substitute vanilla extract for the maple extract or just leave it out entirely? Thanks!
Hey Aine! Large eggs, regular granulated sugar (caster will work fine too!), and yes you can sub vanilla. Great questions! Hope you love the cake!
I made this for my family and took the rest to work. People said it was the best carrot cake that they have ever had and the frosting is amazing!
That’s awesome Valerie!! Thanks for your review!
This looks absolutely wonderful!! Do you think it would be possible to switch the canned pineapple with applesauce? I’m making it for one of my good friends’ weddings (she actually found the recipe!) and she says she doesn’t like pineapple. what do you think?
Hey Ashley! Yeah I bet it would work! Definitely test it first. Don’t try out a new recipe for a wedding, ahhh!! Let me know how it goes :)
Does this need refrigerated once made with the cream cheese frosting?
Hey Brittani! I usually don’t, I just leave it on the counter. It will keep for 2-3 days. But if you prefer to eat it cold, stick it in the fridge!
I will make this cake as is, the first time. I bet it is delicious. This cake you can substitut the sugar’s with, Splindia, the substitut sugar’s in the white, brown, and the powered sugar. Like you said, for the oil, 1/2 oil 1/2 applesauce. You can cut back, calories and sugar in this cake. I wil try both ways. My husband can’t have that much sugar. I’am not trying to redo your cake, just trying to make it where people can’t have the sugar will make it. FOR ME, i would not change a thing. I’am going to enjoy this. Thank you so much for this cake !
Great ideas for cutting sugar Ava! You’ll have to let me know how it goes. It’s hard to beat carrot cake in any form! Thanks for the comment!
Can you use almond extract instead of maple extract? Can’t find it.
Sure you could Patti! It will change the flavor a bit of course, but I think it would be good. You could also use vanilla instead.
My son and I made this cake yesterday. It is a big hit and there won’t be any leftovers after today! Great recipe! We did use a bit less powdered sugar in the frosting and a high grade maple syrup. YUM!! Thank you!
I’m so glad you enjoyed it Kimberly! Good call on the high grade maple syrup. Love that stuff! Thanks for the review, and Happy Easter!
Yum! I want this cake for Easter! Your floor looks wonderful too!
It’s a deal! We give you pecans and you give us cake. It was delicious!
This cake is INSANE in an amazing get-in-my-mouth way. Also – love the floors!
This cake looks SO moist and packed with flavor :) Love the Greek yogurt- pinning!
Your floors came out so so pretty!!! I love them! And I also love carrot cake (smooth transition eh?) lol. It’s one of my very favorite cake flavors and this looks soooo good!
Wow! Those floors look amazing and that carpet will be perfect! I could lick that frosting right off the cake!
Dry cake is the wooooooorst! Totally not worth the calories to consume. Karen, this cake is a fluffy, moist, nutty, carrot-y dream come true! I love the tiny bits of pecan in the frosting which are then complimented by the biggest pecans ever known to man. I almost choked when I read the $5000 price tag for the muppet carpet. Seriously. Me ‘n the hubs are rug people too. Our entire house is laminate flooring and we’ve got a rug in every room. So much cozier! I love the one you ultimately chose. Very chic! Congrats on the finished flooring – it looks awesome!
This cake looks amazing! I love a good carrot cake!
Also, walking on that muppet thing really would be amazing. But wow. So expensive!
I know!! Who has $5000 to spend on a rug??? Nobody I know that’s for sure!! :)
This looks delicious and my mom would love it. I love the close-up photos – yumminess!
Um, a PECAN tree?! I am so jealous. That sounds like something we’d never be able to accomplish up here :( I LOVE carrot cake but only if it’s slathered with a good amount of cream cheese frosting. This one is right up my ally!
Carrot cake is my favorite!! Love the frosting! This look sooo good :)
Thanks Mary!! I love trying something different from traditional cream cheese, even though that is an amazing combo. Let me know if you try it out!
Holy moist cake! Carrot cake is a big weakness for us around here. The pecans in the frosting sound delicious! It looks beautiful!
Holy moist is right!! Haha. Thanks Amanda! If you guys are already carrot cake people, you will love this version. :)
Can these be made into cupcakes too???
I don’t see why not Zannah! Though I’ve never tried it. You will have to guess on the baking times, keep checking back. Let me know how they turn out!
Wondering if the cupcakes turned out and how long you baked them? During this quarantine Easter, I would like to make as cupcakes and do a “no contact delivery” for my mom and in-laws! Thanks!