I’ll be honest – carrot cake has never been one of my favorites but this carrot cake with pecan butterscotch filling has converted me! It features soft and ridiculously moist carrot cake layers made with whole roasted carrots, irresistible fall spices and orange zest then infused with an easy orange simple syrup. If that’s not enough to win you over, this carrot cake is layered with a smooth cream cheese Swiss meringue buttercream and a generous helping of decadent pecan butterscotch filling!

Best of all, despite having a handful of components, this carrot cake with pecan butterscotch filling is actually perfect for beginner bakers and is a must try for anyone wanting a show-stopping centerpiece dessert for Thanksgiving or any other gathering!

This carrot cake opts for butterscotch over caramel since it has a warmer flavor and doesn’t require much attention making it essentially foolproof! While the cream cheese buttercream ensures a stable cream cheese frosting -perfect for piping while using a Swiss meringue method which is virtually impossible to over whip and yields the same silky texture as its Italian counterpart

This layered carrot cake with pecan butterscotch is bound the star of your dessert table delighting everyone from the carrot cake purist to the carrot-cake naysayers!

key ingredients for the carrot cake

Carrots. Roasted whole then grated for the best flavor.
All-purpose flour. Used over cake flour for a soft but sturdy cake.
Brown sugar. The warm sweetness complements the carrots and the spices and the acidity breaks down some of the gluten in the all-purpose flour, making the cake tender.
Greek Yogurt. Adds more fat to this recipe for a moist cake.
Eggs. Binds all the ingredients together
Butter. Provides fat for a moist cake and tons of flavor.
Oil. Used in addition to butter for a softer-textured cake.
Orange. The zest and juice is used in this cake and pairs perfectly with the carrots and warm spices and
Spices. Cinnamon, nutmeg, allspice & cardamom complement the warmth of the brown sugar and make this cake perfect for fall.
Baking soda. The brown sugar and greek yogurt are acidic so baking soda is the perfect leavening option.

key ingredients for the pecan butterscotch

Pecans. A classic carrot cake pairing adding flavor & texture to each slice.
Butter. Adds flavor and gives the butterscotch and spreadable texture.
Brown sugar. Differentiates this filling from caramel with a deeper & warmer flavor.
Heavy cream. Thins the butterscotch while giving it a richer flavor and smoother mouthfeel.
Salt. Balances the flavor so that the butterscotch isn’t cloyingly sweet.

key ingredients for the Swiss meringue cream cheese frosting

Egg whites. Contribute volume and stability once whipped
Granulated Sugar. The key to any frosting and along with the egg whites, ensures a strong buttercream that’s firm enough for piping and stacking
Butter. Adds a luxurious richness to the buttercream.
Cream cheese powder. Adds cream cheese flavor without the excess water content found in cream cheese blocks that could make the buttercream soupy. I use this one by Judee’s

tips for the best carrot cake with pecan butterscotch

Don’t skip roasting the carrots! This deepens the carrot’s natural sweetness through caramelization while making them more tender so they easily blend in to the cake’s soft crumb.

Weigh your batter for even layers and a pristine, aesthetic cut. For three 8-inch layers, I added between 20 & 22 ounces of batter to each baking pan.
If any of your layers seem to be thicker than the others once baked, place the thickest one at the bottom so that it won’t disrupt the structure of your layered cake.

Place a piece of non-slip shelf liner on your turn-table/lazy susan. This helps keep your cake in place as you decorate

Clean the bowl thoroughly before starting the Swiss meringue. Residual fat/grease will prevent the egg whites from whipping up to their maximum volume

Use an oven thermometer. I recommend one for all my baking recipes since it takes out the guess work. Ovens can have hotspots and/or run lower or higher than the presented reading

Use unsalted butter. I prefer unsalted butter to salted in my baking recipes so that I can control the salt level. In some cases you may be able to get away using salted butter and omitting the called for salt in the recipe but for this cake – particularly in the cream cheese Swiss meringue buttercream it can cause the end result to lean more on the savory side.

frequently asked questions

Should I freeze my cake layers? I love freezing my cake layers as it traps moisture rapidly preventing the cake from drying out and keeping it fresh until decorating.
To properly freeze cake layers wrap them plastic wrap as soon as they are cool enough to handle. Store in the freezer for up to 2 months. Do not vacuum seal the cake layers as this will remove any air in the cake that contributes to it’s light texture, making the cake dense.

Can I pipe with the cream cheese Swiss meringue buttercream? Absolutely! Unlike most cream cheese frosting recipes this once uses dehydrated cream cheese in the form of cream cheese powder. This means that we get to pack in cream cheese flavor without the excess moisture from block cream cheese that typically causes the frosting to be too soft for piping or even soupy.

Do I have to refrigerate my assembled cake? No. Since most of the fat in this cake comes from butter, serving it cold affects the intended texture making the cake feel dense.
If you are serving the cake on the same day you’ve assembled it there is no need to refrigerate. If you plan on serving the cake on another day, keep refrigerated for up to 2 days taking it out at least 4 hours before serving to come to room temperature

What’s the difference between butterscotch and caramel? Butterscotch uses brown sugar while caramel uses white, granulated sugar. For this reason butterscotch tends to be less viscous compared to caramel, spreading and pouring really easily.

Can I substitute meringue powder for the egg whites in this recipe? I prefer egg whites for this recipe since meringue powder tends to have a flavor of their own which better complements vanilla and almond flavors and can be distracting/overpowering to the subtle, delicate flavor of cream cheese. If you’re worried about what to with the left over egg yolks, try this classic banana pudding or one of these delicious homemade ice custard creams

Why is my buttercream greasy? For the buttercream, your butter should be soft but not warm. If your butter starts get a really slick, oily sheen it is too warm and the fat has started to separate which will cause your buttercream to have a greasy look and mouthfeel.
To avoid this, bring your butter out and allow it to soften on the counter to the ambient temperature. Alternatively for quicker results, rinse a bowl with hot water and then invert the bowl over over your already cubed butter.
Avoid using the microwave to soften your butter as it can melt the outside before completely softening the stick through to the center.

how to make the carrot cake

Step 1. Preheat the oven to 400°F and roast the carrots whole for 30-40 minutes until you can easily poke through them with a fork.

Step 2. Once cool enough to handle, grate the carrots and then add to a bowl along with the all-purpose flour, baking soda and salt. Mix to evenly incorporate then set aside. Set oven temperature to 325°F in preparation for cake.

Step 3. Add the butter, oil, cinnamon, allspice, cardamom, nutmeg and orange zest to a mixing bowl and beat on high speed until pale and fluffy. Spices are added at this stage since fat absorbs aromatics more easily making the flavors more intensified.

Step 4. Add all the eggs and beat again on low-medium speed until the eggs are fully incorporated.

Step 5. Add half of your flour/carrot mixture along with half of the greek yogurt and beat on low speed. Once mixture is smooth, add the rest of the flour/carrot mixture and the rest of the greek yogurt and mix again until smooth.

Step 6. Prepare your baking pans with baking spray or other cake release spread/spray and divide the batter equally among 3 8-inch baking pans (or 2 10-inch pans).

Step 7. Bake for 24-30 minutes at 325°F until a toothpick come out with just a few crumbs.

how to make the orange simple syrup

Step 1. While the cake layers bake, make the orange simple syrup. Juice the zested orange from earlier and, if needed, top up with water until you have a total of 4 ounces

Step 2. Add 4 ounces of granulated sugar to the orange juice and stir until the sugar is melted. You can microwave the mixture in 2-030 second bursts to help dissolve the sugar.

Step 3. Once the cake layers have been removed from the oven allow them to rest for 5 minutes then using a toothpick, poke holes in the cake and evenly pour your orange simple syrup across the top. Use about 3-5 tablespoons of orange simple syrup per 8-inch cake layer.
It is important to do this while the cake is warm as the orange simple syrup will absorb more easily

Step 4. Cover the cake with plastic wrap, placing it flush to the surface of the cake to help trap moisture that escapes as steam. Allow the cake layers to cool completely before decorating cake.

how to make the pecan butterscotch filling

Step 1. Bring a pan to medium heat then add your butter and chopped pecans. Allow the butter to melt until frothy.

Step 2. Add the brown sugar & heavy cream, stirring until smooth. Allow the pecan butterscotch to gently bubble and reduce for 2 minutes then immediately remove from heat.

Step 3. Add the salt, mixing to evenly incorporate then transfer the pecan butterscotch to a heat resistant storage container until ready to assemble cake.

how to make the cream cheese swiss meringue frosting

Step 1. To make the meringue add the egg whites along with the salt, lemon juice and granulated sugar to a large bowl and over a double boiler, whisk until the sugar has dissolved completely. This takes about 3-6 minutes. The mixture will be thick and opaque at this point – very similar to glue.
To test if ready, touch the mixture to your fingertips – it should be sticky but smooth. If you feel a grainy texture, return to the double boiler and continue to whisk til smooth.

Step 2. Once the meringue mixture is smooth, whip on high speed for 5-7 minutes or until firm glossy peaks form. The meringue should be at room temperature by this time.
A stand mixer makes this step easier but a hand mixer will also get the job done. If opting for a handheld mixer, rotate the mixer and/or the bowl in a circular motion to ensure that the meringue is whipped evenly.

Step 3. Add the butter one chunk at a time, waiting until the previous has been completely incorporated before adding another. Your meringue will deflate a bit at first and may even look a little runny. Don’t be alarmed – this is normal; continue adding the butter and whipping and the frosting will regain a fluffy texture.

Step 4. Once all the butter has been added to the meringue, add the cream cheese powder and vanilla and whip again until the buttercream is smooth and fluffy. Store in an airtight container if not using immediately. Swiss meringue buttercream can be stored at room temperature for up to 2 days.

how to assemble your carrot cake with pecan butterscotch filling

Step 1. On an appropriate sized cake circle ,spread a thin layer of the cream cheese frosting. This will help the cake “stick” so that it doesn’t slide during decorating or any transfer.

Step 2. Place the first cake layer down in the center of the cake circle. Using an offset spatula, spread a layer of the cream cheese Swiss meringue buttercream across the top while making a small well in the center.

Step 3. Spoon the pecan butterscotch filling in the buttercream well created in the last step. Be sure not to overfill as this will destabilize your stacked layers, causing the top layers to slide off.

Step 4. Repeat, the above steps, stacking each cake layer on top of the other.

Step 5. Using your offset spatula again, crumb coat the cake by spreading a thin layer of the cream cheese Swiss meringue buttercream across the entire surface of stacked cake. Make sure to press buttercream into any uncovered patches. Think of it as patching a crack in dry wall!
Refrigerate the cake for at least 15 minutes to set the crumb coat.

Step 6. Once the crumb coat is set, decorate your cake as desired with the remaining buttercream. I opted to cover the cake again in another layer of buttercream also adding a border along the top to hold an additional layer of pecan butterscotch.