Carrot Cake with a (Cayenne) Kick Recipe Drop Food52

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GET THE RECIPE:
Carrot Cake with a Kick: https://food52.com/recipes/90156-carrot-cake-with-a-kick-recipe

AUTHOR NOTES
Theres a high probability that you already have a classic, go-to carrot cake recipe, a moist double-layered cake filled with nutsmaybe also coconut and raisinsdecorated with a traditional cream cheese frosting. Although certainly delicious and one of my favorite cakes, I hope you give this spicy version a chance to win you over, too.

Its made with a blend of whole wheat and all-purpose flour, as well as brown butter in both the cake and frosting, for extra flavor and nuttiness. But the real star? Spicy candied pecans, flavored with cayenne, cinnamon, and ginger. Not only are they delicious as a garnish (and to snack on), but mixing the candied nuts directly into the batter adds a lovely kick and texture to the whole cake.

Tips & Tricks
I want to make sure you go into this recipe knowing that it is indeed spicy, so if you or someone in your family would like a milder level of heat, reduce the cayenne to to teaspoon or leave it out completely. Another option is to halve the recipe for the candied nuts and use them on top, as a decoration rather than baking them into the cake, too.
If you dont feel like browning butter (although I HIGHLY recommend it because it is delicious), swap the browned butter in the cake batter for an additional cup of neutral oil. In the frosting, use cup softened unsalted butter rather than cup.
You can make this a day in advance. Cover it with plastic wrap and store the cake in the fridge. Leftovers will keep in the fridge for up to 5 days.
Nea Arentzen

PRODUCTS FEATURED IN THIS VIDEO:
Thomas Keller Insignia Stainless-Steel Saucier: https://food52.com/shop/products/9228-thomas-keller-insignia-stainless-steel-saucier-2-00qt
Five Two Kitchen Utensil Collection: https://food52.com/shop/products/11068-food52-kitchen-utensil-collection

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