Turn your Bonpan Cake Mix into a moist, warmly spiced carrot cake. Add pecans and toasted coconut for an extra-special touch.
Ingredients
- 1 bag Bonpan Cake Mix
- 3 large eggs
- ¾ cup (180 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 cups finely grated carrots
- ¾ cup chopped toasted pecans, optional
- ¾ cup toasted shredded coconut, optional
Instructions
- Preheat oven to 350°F (175°C). Grease and prepare two 8-inch round cake pans.
- In a large bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- Add the Bonpan Cake Mix, cinnamon, ginger, nutmeg, and cloves. Mix just until combined.
- Fold in the grated carrots. If using, gently fold in the toasted pecans and coconut.
- Divide the batter evenly between the prepared pans.
- Bake at 350°F for approximately 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool in the pans for about 10 minutes. Remove from the pans and cool completely before frosting.
Cream Cheese Frosting
Ingredients
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3 cups (360 g) confectioners' sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the confectioners' sugar and mix until incorporated.
- Add the vanilla and a pinch of salt. Beat until smooth and fluffy.
- Frost the cake only after it has cooled completely.
- Finish with chopped toasted pecans, if desired.
Optional Candied Pecans
Ingredients
- 1 cup pecan halves
- 1 large egg white
- ½ teaspoon vanilla extract
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Whisk the egg white and vanilla until light and foamy.
- Add the pecans and toss until evenly coated.
- In a separate small bowl, combine the sugar, cinnamon, and salt. Sprinkle over the pecans and toss until well coated.
- Spread the pecans in a single layer on the prepared baking sheet.
- Bake for approximately 25–30 minutes, stirring halfway through, until toasted and fragrant.
- Allow to cool completely before using. The coating will become crisp as the pecans cool.
🍯 Optional Butterscotch Sauce
Ingredients
- 4 tablespoons (57 g) unsalted butter
- ½ cup packed brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Melt the butter in a small saucepan over medium-low heat.
- Add the brown sugar and heavy cream and stir until combined.
- Bring to a gentle simmer and cook for approximately 4–5 minutes, stirring frequently, until smooth and slightly thickened.
- Remove from the heat and stir in the vanilla and a pinch of salt.
- Allow the sauce to cool slightly before drizzling over the cake. It will continue to thicken as it cools.
To Finish the Carrot Cake
Frost the completely cooled cake with the cream cheese frosting. Decorate with the candied pecans and finish with a drizzle of butterscotch sauce just before serving.