Carrot Cake with Cream Cheese Icing topped with OMG Delish Candied Carrot-Pecan Crunch
A scrumptious carrot cake with a cream cheese icing and topped with a delicious candied carrot-pecan crunch. A perfect desert to top off a savory Thanksgiving meal.
Write a review
  1. 4 eggs
  2. ¾ cup canola oil
  3. ½ cup sour cream
  4. 1 cup white sugar
  5. 1 cup brown sugar
  6. 3 tsp vanilla
  7. 2 cup flour
  8. 2 tsp baking powder
  9. 2 tsp baking soda
  10. ½ tsp salt
  11. 3 tsp cinnamon
  12. 1 tsp pumpkin pie spice
  13. 3 cup grated carrots
  14. 1 cup pecan (optional)
  1. Beat eggs, oil, sugar, sour cream and vanilla until smooth
  2. Combine all the dry ingredients, and then add to wet mixture
  3. Stir in carrots (and pecans if you choose).
  4. Bake cupcakes for about 25 minutes or for 2-8” round cakes bake for about 40 minutes.
For Cream Cheese Icing
  1. Cream 1 stick of butter with 1 8oz package of cream cheese and 1 tsp vanilla.
  2. Gradually add up to 4 cups of confectioners’ sugar until it is the sweetness and thickness desired.
For Candied Carrot and Pecan Crunch
  1. Saute about 3 Tbsp of chopped carrots, 1 Tbsp brown sugar, 3 Tbsp chopped pecans and a tab of butter for about 5 minutes.
  2. Put in oven for about 5-10 minutes to get crispy.
  3. Sprinkle on top of cupcakes or cake.
  4. Enjoy!
Shore Cake Supply