Claire Saffitz Makes Carrot and Pecan Cake | Dessert Person

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor, while sunflower seeds are more economical.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

Preheat oven to 350°F (175°C).

Toast 1.5 cups of pecans in the oven for about 10 minutes, checking to avoid burning.

Grate 3 large carrots using a box grater.

Peel and grate 1 tablespoon of fresh ginger.

In a bowl, mix grated carrots with 1 cup of buttermilk and 2 teaspoons of vanilla extract.

Prepare three 8-inch round cake pans by lining them with parchment paper and greasing them with vegetable oil.

Pulverize the toasted pecans in a bag until they are a coarse meal, with some larger pieces remaining.

In a mixing bowl, combine 1.5 cups of all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground clove.

In a stand mixer, whip 4 large eggs with 3/4 cup dark brown sugar and 3/4 cup granulated sugar until light and frothy, achieving a 'ribbon' stage.

Slowly stream in vegetable oil while the mixer is running to emulsify the mixture.

Alternate adding the dry ingredients and the wet carrot mixture to the egg and sugar mixture, starting and ending with the dry ingredients.

Divide the batter evenly among the prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the brown butter cream cheese frosting (not detailed in the transcript).

Once the cakes are completely cool, spread frosting between the layers and on top of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens