Pumpkin Spice Carrot Cake With Maple Bourbon Pecans
Discover the ultimate pumpkin carrot cake recipe with coffee-infused frosting and maple bourbon pecan topping — a sweet reward after a day in the field.
Pumpkin Spice Carrot Cake With Maple Bourbon Pecans
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Author:
This recipe comes to us from Casey Bard, CEO of the Tacticalories Seasoning Company and friend of Montana Knife Company.
Servings
12
Prep Time
30 minutes
Cook Time
30 minutes
Calories
800
After spending the day or weekend in the field, I like to enjoy a sweet reward when I bring my trophy home. This pumpkin carrot cake recipe has long been my go-to.
There are distinct levels to this classic dessert. You’ve got your store-bought versions that barely pass muster, your decent bakery offerings, and maybe even your grandmother’s treasured recipe. But this pumpkin spice carrot cake will change how you approach this classic dessert forever.
What sets this recipe apart is its balance of moisture and structure, combined with a coffee-infused cream cheese frosting and a delicious maple bourbon pecan topping. Whether you’re making it as a layer cake or as pumpkin carrot cupcakes, this recipe delivers every time.
Ingredients
For the pumpkin spice carrot cake mixture (wet ingredients):
- 1 cup melted coconut oil
- 1 cup unsweetened applesauce
- 4 large eggs
- 1 tsp. vanilla extract
- 2 cups grated carrots (approximately 4 large carrots, sliced with a sharp kitchen knife before grating)
For the pumpkin spice carrot cake base (dry ingredients):
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3 tsp. pumpkin spice blend
For the coffee cream cheese frosting:
- 1 block cream cheese, softened to room temperature
- 1 stick unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1/2 cup brewed coffee, room temperature
- 1 tsp. vanilla extract
- 1 tsp. salt
For the maple bourbon pecans:
- 2 Tbsp. unsalted butter
- 2 cups chopped pecans (you can buy them pre-chopped, but I prefer to chop them myself using a clean, sharp kitchen knife)
- 1 shot bourbon
- 1 shot pure maple syrup
- 1 Tbsp. apple pie spice blend
Directions
Now that we’ve assembled all our ingredients, let’s whip up this mouthwatering pumpkin spice carrot cake. You can also make these as pumpkin carrot cupcakes if that’s your style:
Preheat your oven or pellet grill to 350°F. (I’m a fan of the pellet grill — it adds a subtle smokiness that makes this pumpkin spice carrot cake exceptional.)
Start with the cake batter:
• In a large mixing bowl, combine all wet ingredients until well incorporated.
• In a separate bowl, whisk together all dry ingredients.
• Gradually sift the dry ingredients into the wet mixture, folding until you have a smooth batter.Prepare your baking vessel:
• Thoroughly grease your cake pan (or cupcake tins if making pumpkin carrot cupcakes).
• Pour in the batter, ensuring even distribution.
• For a standard cake pan, bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
• For cupcakes, reduce baking time to 18–22 minutes.
• Allow to cool completely before frosting.Prepare your baking vessel:
• Thoroughly grease your cake pan (or cupcake tins if making pumpkin carrot cupcakes).
• Pour in the batter, ensuring even distribution.
• For a standard cake pan, bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
• For cupcakes, reduce baking time to 18–22 minutes.
• Allow to cool completely before frosting.While the cake cools, prepare your frosting:
• Combine softened cream cheese and butter until smooth.
• Gradually incorporate confectioners’ sugar.
• Mix in room temperature coffee, vanilla, and salt until perfectly blended.
• Set aside until ready to use.For the maple bourbon pecans:
• Heat a cast iron skillet over medium heat.
• Melt butter until it begins to bubble.
• Add bourbon and maple syrup, stirring frequently until the mixture begins to thicken.
• Add pecans and apple pie spice, stirring until well coated and fragrant.
• Remove from heat and let cool slightly.Assembly:
• Once the cake has completely cooled, apply a generous layer of coffee cream cheese frosting.
• Top with the warm bourbon pecans.
• Serve and prepare for praise.
Recipe Note
Expert Tips for the Perfect Pumpkin Spice Carrot Cake
Just like in the field, attention to detail makes all the difference in baking. Here are my tried-and-true tips from countless hours in the kitchen that make this pumpkin carrot cake recipe stand out:
Temperature control is key.Ensure your eggs are at room temperature before mixing. Let your cream cheese and butter soften naturally — don’t rush it in the microwave! Also, cool the cake completely before frosting to prevent melting.
Use high-quality ingredients.Use fresh carrots and grate them yourself using a sharp, clean knife or grater. Just like preparing wild game, quality ingredients deserve proper tools and technique. Pre-shredded carrots lack moisture and flavor.
Opt for high-quality maple syrup for the bourbon pecans — the fake stuff won’t create the same rich coating! — and choose a bourbon you enjoy drinking. Its flavor will concentrate as it reduces.
Technique matters.When mixing the pumpkin spice carrot cake batter, don’t overmix — stop as soon as the ingredients are combined.
For the maple bourbon pecans, keep stirring as the mixture reduces to prevent burning. As for the cake frosting, apply it in one thick layer rather than multiple thin layers for the best texture.
If all goes right, this pumpkin carrot cake recipe will demonstrate how proper technique can elevate classic flavors. The pumpkin spice adds warmth and depth that works year-round, while the maple bourbon pecans provide an addictive crunch that’ll have everyone asking for seconds.
