National Carrot Cake Day took place earlier this month and, though I missed writing about it on its special day, that does not deter me from sharing some carrot cake news and a recipe with you today.
I was reminded of just how much I LOVE carrot cake while visiting Naples last week. I had THE BEST carrot cake of my life at Truluck’s Restaurant.
I learned they are famous for their carrot cake. “How has this been kept from me?!”, I wondered.
I was raving about it to my son in Dallas who said, “Oh yeah, they are now right down the street from me.” WHAAAAT?!?! Why have I not been shown this before now?!
So, now I have two major reasons to visit Dallas: my son and Truluck’s Carrot Cake. Sure the steak, seafood and all the sides are fantastic, but I would be perfectly happy just sitting in this luxurious restaurant eating only their carrot cake.
This cake is rich and mega-moist with slightly spiced cake layers slathered in smooth, silky cream cheese frosting topped with candied pecans and a luscious caramel sauce is drizzled over the top. It. Is. So. Good.
Bad news: they keep the recipe a secret. Understandable.
Good news: I can come close to creating it. I have a great carrot cake recipe to share with you along with a delicious cream cheese frosting, candied pecans and caramel sauce. I would take Truluck’s version every time, but since that isn’t readily available to me, I’m happy with my version. It’s quire luscious. Hope you like it, too!
Carrot Cake with Cream Cheese Recipe
– 2 cups cake flour
– 2 tsp. baking powder
– 1 ½ tsp. soda
– 1 ½ tsp. salt
– 2 tsp. cinnamon
– 2 cups sugar
– 1 ½ cups melted coconut (or other) cooking oil
– 4 eggs
– 2 cups chopped raw carrots
– 1 (8 ½ oz.) crushed pineapple, drained
– ½ cup chopped pecans
– 1 (3 ½ oz) can flaked coconut
Cream Cheese Frosting:
– 1 stick butter, softened
– 2 (8 oz.) pkg. cream cheese, softened
– 1 tsp. vanilla (or lemon) extract
– 2 boxes confectioner’s sugar
Sift together the cake flour, baking powder, soda, salt and cinnamon in a large mixing bowl. Add sugar, oil, and eggs. Mix well. Stir in carrots, pineapple, nuts and coconut. Blend well.
Pour into three 8” or 9” greased and floured cake pans. Bake at 350 degrees for 30 to 35 minutes or until done. Cool and frost.
For the frosting, cream together the butter, cream cheese and extract. Sift in the sugar a little at a time and beat until smooth.
To serve, sprinkle with Candied Pecans and drizzle with Caramel Sauce (recipes below).
Candied Pecans Recipe
– ½ cup sugar
– 1 tsp. cinnamon
– 1 tsp. salt
– Dash of cayenne pepper
– 1 egg white, beaten just until frothy
– 1 Tbls. water
– 2 cups pecan pieces
Mix the sugar, cinnamon, salt and cayenne in a small bowl and set aside.
Whisk frothy egg white and water in a separate bowl. Toss pecans in egg white mixture until coated. Add the sugar mixture until pecans are evenly coated. Spread pecans onto baking sheet. Bake at 250 degrees (very low temperature), stirring every 15 minutes for one hour or until evenly browned.
Tip: When not being use on a cake, they are great in a salad!
Caramel Sauce Recipe
– 2 egg yolks
– 1 cup heavy cream
– 1 pound light brown sugar
– 1 Tbls. butter
– 1 tsp vanilla
– 1/8 tsp. salt
Mix egg yolks, cream and sugar in a heavy saucepan over low heat. Add butter, remove from heat and cool slightly. Add vanilla and salt.
Tell Me: Who makes your favorite carrot cake?