Claire Saffitz Makes Carrot and Pecan Cake | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to bake a carrot and pecan layer cake from her book Dessert Person, featuring a rich brown butter and cream cheese frosting.

From the video

Answers: How do you make a carrot and pecan cake with cream cheese frosting?

• Carrot pecan layer cake recipe
• Brown butter cream cheese frosting technique
• Toasting and prepping pecans
• Grated carrots and buttermilk preparation
• Baking and layering cake tiers
• Crumb coating and frosting a layer cake

Ingredients

• 1 1/2 cups Pecans
• Neutral oil
• Carrots
• Buttermilk
• Fresh ginger
• 2 teaspoons Vanilla extract
• All-purpose flour
• Ground cinnamon
• Baking powder
• Kosher salt
• Baking soda
• Ground ginger
• Ground clove
• 4 large Eggs
• 3/4 cup Granulated sugar
• 3/4 cup Dark brown sugar
• Unsalted butter
• 1 pound Cream cheese
• 1 pound Powdered sugar
• Vanilla bean
• Ice water

What it concludes

• Toast pecans at 350 degrees for 8-10 minutes so they are cooled when added to the cake.
• Prepare the carrot mixture ahead of time and refrigerate to tenderize the carrots and make a tender cake.
• Fill each of the three 8-inch cake pans with 1 lb 5 oz or 595g of batter.
• Refrigerate the cream cheese frosting if it is too loose to hold its shape.
• Refrigerate the crumb-coated cake for 10-15 minutes before applying the final layer of frosting.