Carrot cake is considered a classic dessert. Found in any diner and a staple at southern dinners, it checks all the boxes of a decadent bite. Think: natural sweetness lifted by hints of baking spice, ...

Pecan Upside Down Cake Buttery Pecans Meet Moist Cake in This Irresistible Classic Introduction When you combine buttery ...

Carrot cake should be moist but not oily. Dense but not fudgy. Loaded with nuts. (I prefer walnuts over pecans, but you do your thing. Just make sure to toast them before adding them to the batter.) ...

Carrot cake doesn’t usually ask for much ... I grind a handful of walnuts, pecans or pistachios into the dry ingredients, which adds richness and structure without overwhelming the cake.

"This carrot cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavour comes from brown sugar, cinnamon, ginger, nutmeg and carrots.

Smooth the top with the back of a spoon and sprinkle the reserved pecans in a line down the center of the loaf. 7. Transfer the cake to the oven. Bake for 70 to 75 minutes, or until a toothpick ...

Cool pecans completely, then chop finely and set aside. 2. Make the cake: Grease and line two 8-inch cake pans with parchment paper. In a large bowl, combine baking powder, spices, ½ teaspoon ...

Carol Marsh has decades of baking experience, and the America’s Test Kitchen carrot cake recipe is her ... including adding shaved toasted coconut, pecans, or royal icing carrots.

About one large grated carrot goes into the batter for each cake, Delgado said, along with chopped pecans, sweetened shredded coconut, and vanilla bean paste instead of vanilla extract.