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Tuesday, May 21, 2024

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Caramel-Pecan Carrot Cake – Bake from Scratch


A brand new dessert obsession awaits! Take this moist, stir-together carrot cake to new heights by generously scattering crunchy toasted Schermer Pecans all through the batter and on prime of the cake, including a pleasant crunch to each chew. The pièce de résistance? Drizzling the cake with a decadent, fudge-like caramel topping that not solely provides a candy richness but in addition crackles enticingly when sliced, creating an irresistible mixture of textures and flavors that can go away you reaching for seconds.

Based in 1946, Schermer Pecans takes delight in its pecans. From tree to desk, Schermer oversees each step of the method. This ensures constant high quality and freshness all through the complete pecan-growing and -selling life cycle. As we speak, Schermer Pecans is one among only some family-run pecan corporations that grows, shells, and distributes its personal pecans. You should purchase Schermer Pecans on-line at its web site in quite a lot of sizes, whether or not in bulk or by the case.

This spring, Schermer Pecans is making a gift of one massive baker’s field to 1 fortunate winner! Once you enter your e-mail, you’ll obtain a free obtain of one among Schermer’s cookbooks and be mechanically entered to win a big baker’s field, stuffed with three baggage of Fancy Pecan Halves and three baggage of Medium Pecan Items. This baker’s field makes an ideal reward for the baker in your life! Enter the giveaway right here!

Schermer Pecans can also be giving Bake from Scratch readers 10% off their first buy with code FIRST10, so seize a bag or a case of pecans right here in the present day!

Caramel-Pecan Carrot Cake

Makes 1 (9-inch) cake 

Cake:

  • cups (188 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) floor cinnamon
  • ½ teaspoon (1 gram) floor ginger
  • 1 cup (220 grams) firmly packed mild brown sugar
  • ½ cup (113 grams) vegetable oil
  • cup (80 grams) unsweetened applesauce
  • 2 massive eggs (100 grams)
  • teaspoons (6 grams) vanilla extract
  • 1 cup (90 grams) shredded carrots
  • cup (38 grams) finely chopped toasted Schermer Pecans
  • tablespoons (22 grams) finely chopped crystallized ginger

Topping:

  • ½ cup (110 grams) firmly packed mild brown sugar
  • cup (80 grams) heavy whipping cream
  • ¼ cup (57 grams) unsalted butter, cubed
  • ¼ teaspoon kosher salt
  • ½ cup (60 grams) sifted confectioners’ sugar
  • ¼ cup (28 grams) chopped toasted Schermer Pecans
  • Preheat oven to 350° (180°C). Spray a 9-inch spherical cake pan with baking spray with flour.

  • For cake: In a medium bowl, whisk collectively flour, baking powder, salt, cinnamon, and floor ginger.

  • In a big bowl, whisk collectively brown sugar, oil, applesauce, eggs, and vanilla. Whisk in flour combination simply till dry substances are moistened; stir in carrots, pecans, and crystallized ginger. Unfold batter into ready pan.

  • Bake till a picket decide inserted in middle comes out clear, 45 to 50 minutes. Let cool in pan on a wire rack for quarter-hour. Gently take away from pan, and let cool utterly on a wire rack.

  • For topping: In a medium heavy-bottomed saucepan, deliver brown sugar, cream, butter, and salt to a boil over medium-high warmth, stirring till sugar dissolves. Cook dinner, stirring continuously, till an instant-read thermometer registers 225°F to 230°F (107°C to 110°C), 1 to 2 minutes. Take away from warmth. Steadily whisk in confectioners’ sugar till clean. Pour onto cooled cake, gently spreading clean; sprinkle with pecans. Let stand for quarter-hour earlier than slicing. Retailer in an hermetic container for as much as 3 days.

 

 



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