Carrot and pecan cake from Dessert Person: Recipes and Guidance for Baking with Confidence (page 175) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla beans.

  • hailey_tthlx3 on April 06, 2026

    This came out super tasty and moist! It was a big hit for my families Easter dinner.

  • samantha_p4p04u on March 17, 2026

    One of the best things from this book and I think it’s worth the pain to do the three layers of cake. I’ve done a 13x9 and cupcakes and it’s not the same.

  • Staceydee on March 12, 2026

    Obsessed with this recipe

  • jessica_me21zm on February 16, 2026

    I did not like Joe this recipe was written, but I will make it everytime. Best carrot cake I’ve ever had. Everyone raved over it!!

  • Clairehg on June 02, 2025

    Everyone LOVES this one! With the brown butter frosting, it's delightful, and I'm sayiing that as someone who doesn't even like carrot cake.

  • hirsheys on April 27, 2025

    Made this for Easter - made half a recipe in 9 inch (worked great) with 1/2 a recipe frosting. Very good, but we wanted the carrots smaller, so grate on fine option and then chop maybe, especially if a very mature carrot like mine was. Also didn’t use nuts - next time I would.

  • stockholm28 on April 03, 2022

    I made this in cupcake form. The cake was very good, but the brown butter cream cheese frosting was fantastic. This made 19 cupcakes. I ended up with an extra cup of frosting since the cupcakes didn’t require as much as the three layer cake. Repeat-worthy.

  • sharone7 on May 25, 2021

    This cake was wildly popular. The brown butter cream cheese frosting is not to be believed, and the flavor of the cake itself is lovely and subtle.

  • tarae1204 on May 21, 2021

    This is a wonderful cake that can handle swapping all purpose flour for a gluten free blend. The only difficulty I had was measuring the mass of the carrots vs the stated gram weight. I think I was low in carrots so the cake came out salty. 2 teaspoons kosher salt is just a LOT for a cake - if I make it again, I will halve the amount of salt. The brown butter cream cheese frosting is insanely good.

  • stef on April 05, 2021

    This is a wonderful carrot cake. Nice and moist with strong ginger flavour. Loved the brown butter cream cheese frosting. Grated carrots with food processor.

  • dbp19 on January 18, 2021

    You know a cake is gonna be excellent when you can just eat the batter on its own. You can also toast your nuts in the toaster oven. I didn’t have enough pecans and used a pecan-walnut combo and all turned out perfectly. I also made this with a hand beater instead of a stand mixer and it worked well.

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