Carrot Cake with Candied Pecans

Ingredients

• ☐ 2 cups granulated sugar (400g)
• ☐ 1 1/2 cups neutral oil (vegetable, canola, grapeseed will all work) (300g)
• ☐ 4 large eggs (200g)
• ☐ 1 tbsp cinnamon
• ☐ 1 1/2 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)
• ☐ 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 or dark brown sugar (57g)
• ☐ 2 tsp cinnamon
• ☐ 1/2 tsp kosher salt
• ☐ 1 cup light or dark brown sugar (213g)
• ☐ 1/2 cup heavy cream (113g)
• ☐ 1 large egg yolk (14g)
• ☐ 1 tbsp corn syrup (optional)
• ☐ 1 tbsp unsalted butter (14g)
• ☐ 1 tsp vanilla extract
• ☐ pinch kosher salt or flaky salt
• ☐ 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