Carrot Cake with Candied Pecans

For the cake
2 C white sugar
1.5 C vegetable oil
4 large eggs
1 T cinnamon
2 t baking soda
1 t kosher salt
1/2 t ginger
1/4 t nutmeg
1/4 t cloves
2 C all-purpose flour
3 C grated carrots
3/4 C diced pecans, toasted
1/2 c crushed pineapple, drained
3/4 C shredded coconut


For the candied pecans
1 egg white (reserve the yolk for the butterscotch)
2 C diced pecans
1/4 C white sugar
1/4 C brown sugar
2 t cinnamon
1/2 t kosher salt


For the butterscotch
1 C brown sugar
1/2 C heavy cream
1 egg yolk
1 T butter
1 t vanilla
pinch of kosher salt


For the cream cheese frosting
8 oz. cream cheese
1/2 C butter, room temperature
3 C powdered sugar
1 t vanilla
pinch of kosher salt


Instructions
Make the cake
Preheat the oven to 350 degrees F. Line a half sheet pan (13x18) with parchment paper, creasing the edges so that it fits neatly in the pan.
Whisk together the sugar, oil, eggs, baking soda, salt and spices.
Stir in the flour, then fold in the carrots, nuts, pineapple and coconut. Pour batter into the prepared pan.
Bake for 28-33 minutes, using a toothpick or skewer to test for doneness (skewer should be clean or with a few moist crumbs). Let cake cool completely in pan.
Make the candied pecans
Preheat oven to 300 degrees and line a baking sheet with parchment or a Silpat.
Give the egg white a whisk until slightly foamy, then toss with the pecans in a small bowl until fully coated.
Add the sugars, cinnamon and salt and mix until fully coated.
Spread out on prepared baking sheet and bake for 40 minutes, stirring after 20 minutes.
Pecans should look brown, crisp and smell amazing. They'll crisp up further as they cool—let cool completely before using.

Make the butterscotch
Whisk together the egg yolk, cream and brown sugar in a small saucepan. Bring to a boil over medium-low heat, stirring constantly.
Let boil for 2-3 minutes, or until thickened and bubbling.
Remove from heat and stir in the butter, vanilla and salt. Let cool completely before using.

Make the cream cheese frosting
Cream the cream cheese and butter together just until smooth.
Gradually add the sugar 1/2 cup at a time, beating until just incorporated. Beat in the salt and vanilla, then beat on medium high for 1-2 minutes, or until pale and fluffy.
If you prefer a stiffer, sweeter frosting, you can increase to 4 cups of sugar. If you prefer a thinner frosting, add a tablespoon or two of milk.

To assemble
Cut the cooled cake in half lengthwise, then widthwise for 4 rectangular pieces of cake.
Working with one piece of cake at a time, layer with cream cheese frosting, then an even layer of around 1/4 of the pecans followed by a generous drizzle of butterscotch.
Repeat with the remaining layers of cake, filling in any drooping edges with extra nuts.
Serve slices drizzled with any leftover butterscotch and pecans.

Notes
Carrot cake base adapted from King Arthur.
Cream cheese frosting from Sally's Baking Addiction.
For 9" pans: You can divide the batter into 2 9" cake pans and bake for 35-40 minutes.