A Cozy Slice of Something Sweet
This carrot cake isn’t fussy, but it is something special. It’s the kind of dessert you bring out when the weather turns cool and the kitchen smells like cinnamon and butter. Baked in a simple sheet pan, stacked high with layers of tangy cream cheese frosting, crackly-sweet pecans, and a rich butterscotch drizzle, this cake feels both humble and indulgent at once.
The cake itself is soft and spice-kissed, studded with fresh carrots, a handful of coconut, and just enough pineapple to keep it all extra moist. No mixer, no complicated steps—just a bowl, a wooden spoon, and a bit of time.
Whether you’re serving it up at a fall gathering, slipping a slice into a lunchbox, or enjoying it with a strong cup of coffee on a quiet morning, this cake brings a little comfort in every bite. It’s rustic, rich, and exactly the kind of baking worth slowing down for.
The Sunday Table Carrot Cake is a Rustic Carrot Cake with Butterscotch, Candied Pecans & Cream Cheese Frosting
A nostalgic, warmly spiced carrot cake layered with silky cream cheese frosting, crunchy candied pecans, and a rich, homemade butterscotch sauce. This version leans into texture, contrast, and a little extra indulgence.
Recipe
Carrot Cake Base
- 1.5 cups granulated sugar (350g)
- 1½ cups neutral oil – I used avocado oil (300g)
- 4 large eggs (200g)
- 1 tbsp ground cinnamon
- 2 tsp baking soda
- 1 tsp kosher salt
- ½ tsp ground ginger
- ½ tsp freshly grated nutmeg (or ground)
- ½ tsp ground cloves
- 2 cups all-purpose flour (240g)
- 3 cups finely grated carrots (300g)
- ¾ cup chopped pecans, toasted for extra depth (85g)
- ½ cup dried cranberries
- ½ cup crushed pineapple, lightly drained (113g / 4 oz)
- ¾ cup sweetened shredded or flaked coconut (62g)
Candied Pecans
- 1 large egg white (30–35g) — save the yolk for the butterscotch
- 2 cups chopped pecans (228g)
- ¼ cup granulated sugar (50g)
- ¼ cup light brown sugar (57g)
- 2 tsp ground cinnamon
- ½ tsp kosher salt
Butterscotch Drizzle
- 1 cup light brown sugar (213g)
- ½ cup heavy cream (113g)
- 1 large egg yolk (14g)
- 1 tbsp unsalted butter (14g)
- 1 tsp vanilla extract
- Pinch of kosher or flaky salt
Cream Cheese Frosting
- 8 oz cream cheese, cool but pliable (226g)
- ½ cup unsalted butter, softened (113g)
- 3 cups powdered sugar (339g)
- 1 tsp vanilla extract
- Pinch of kosher salt
Let’s Bake
Step 1: Make the Cake
Preheat oven to 350°F (175°C). Line a 13×18” half sheet pan with parchment, folding the edges to fit snugly.
In a large bowl, whisk together sugar, oil, eggs, baking soda, salt, and all the warm spices until fully combined.
Add flour and stir just until you no longer see streaks. Gently fold in grated carrots, pecans, pineapple, cranberries, and coconut.
Pour into the pan and smooth the top. Bake 28–33 minutes, or until a skewer comes out clean or with just a few moist crumbs. Let cool in the pan.
Step 2: Candy the Pecans
Preheat oven to 300°F (150°C). Line a baking sheet with parchment or a silicone mat.
Whisk the egg white until frothy. Toss with pecans in a bowl until well coated. Add both sugars, cinnamon, and salt, and stir until the nuts are evenly sugared.
Spread in an even layer and bake for 40 minutes, stirring halfway through. Let cool completely—crunchy magic.
Step 3: Make the Butterscotch
In a small saucepan, whisk together egg yolk, cream, and brown sugar. Bring to a gentle boil over medium-low heat, stirring constantly (this prevents scrambling and keeps the sauce creamy).
Boil 2–3 minutes, until thickened. Remove from heat, then stir in butter, vanilla, and a pinch of salt. Let cool—thickens as it stands.
Step 4: Frosting Time
Beat the cream cheese and butter together until just smooth—avoid overmixing. Add powdered sugar gradually, mixing on low, then medium, until fluffy. Beat in vanilla and salt.
Adjust texture if needed: more sugar for a stiffer pipeable frosting, a touch of milk for a softer finish.
Assembly – The Fun Part
Once the cake is cool, slice it in half lengthwise, then widthwise—creating 4 equal rectangles.
Layer: cake → frosting → a handful of candied pecans → generous butterscotch drizzle.
Repeat until stacked high. You can leave the sides exposed for a rustic presentation or go full glam with frosting all around.
Serve with an extra splash of butterscotch and a few more pecans on top.
What Makes This Cake So Special
Old-fashioned crunch: This isn’t your average carrot cake. In between the tender layers of spiced cake, you’ll find generous handfuls of candied pecans—coated in brown sugar and toasted to a crisp, almost praline-like perfection. Add a slow-cooked butterscotch drizzle, and you’ve got rich, sticky-sweet flavor with a hint of Southern charm in every bite. Be sure to spoon a little extra over each slice—no one ever complains.
Down-home carrot cake, the easy way: This oil-based batter comes together in one bowl, no fancy mixer needed. The result? A deeply moist cake with just the right balance of cinnamon, nutmeg, and ginger. Flecks of fresh carrot, sweetened coconut, and a touch of crushed pineapple add texture and warmth that feels straight from a farmhouse kitchen.
Bakes up in a flash: Pour the batter into a trusty half sheet pan, and you’ll have all four cake layers baked and cooling in about half an hour. Want to use what you have on hand? This recipe is just as cozy baked in a 9×13” pan or a couple of 9” rounds—choose your own path.
Lorena's Kitchen 
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