Black Rifle Coffee Pumpkin Spice Carrot Cake With Pecans
Elevate carrot cake with this moist, flavorful recipe featuring coffee-infused frosting and crunchy maple bourbon pecans.
Black Rifle Coffee Pumpkin Spice Carrot Cake With Pecans
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
12
25 minutes
30 minutes
485
American
Dessert
This Black Rifle Coffee pumpkin spice carrot cakecombines coconut oil and applesauce for moisture, coffee-infused frosting for depth, and maple bourbon pecans for crunch. Each component builds on the last to create a carrot cake with pecans that holds together without drying out.
I’ve been making carrot pecan cakes for years, and this version changed my approach.The cake stays moist without falling apart. The Black Rifle Coffee pumpkin spice frosting adds coffee flavor without excess sweetness. And the maple bourbon pecans add a satisfyingly salty, crunchy texture.
Ingredients
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- 1 cup melted coconut oil
- 1 cup unsweetened applesauce
- 4 large eggs
- 1 tsp. vanilla extract
- 2 cups grated carrots (about four large carrots, peeled and grated with a sharp, clean grater)
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- 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 seasoning
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- 1 block (8 oz.) cream cheese, softened to room temperature
- 1 stick (1/2 cup) unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1/2 cup Black Rifle Coffee, cooled to room temperature
- 1 tsp. vanilla extract
- 1 tsp. salt
- 1/2 tsp. pumpkin spice seasoning
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- 2 Tbsp. unsalted butter
- 2 cups chopped pecans (chop with a sharp, clean knife for even pieces)
- 1 shot bourbon (about 1 1/2 oz.)
- 1 shot pure maple syrup (about 1 1/2 oz.)
- 1 Tbsp. apple pie seasoning (or your favorite cinnamon-based spice blend)
Directions
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- Preheat your oven or pellet grill to 350°F. Grease a 9x13-inch cake pan or line 24 cupcake tins with paper liners.
- Mix all dry carrot cake with pecans ingredients in a medium bowl: flour, both sugars, baking powder, baking soda, salt, and pumpkin spice seasoning. Set aside.
- In a large mixing bowl, whisk together the wet carrot pecan cake ingredients: melted coconut oil, applesauce, eggs, and vanilla extract. Fold in your freshly grated carrots.
- Gradually sift the dry ingredients into the wet mixture, stirring just until combined. Overmixing creates tough carrot cake with pecans, so stop when you see no more flour streaks.
- Pour the carrot pecan cake batter into your prepared pan. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean. The internal temperature should reach 200°F.
- Remove from the oven and cool completely on a wire rack. Your carrot cake with pecans must be completely cool before adding Black Rifle Coffee pumpkin spice frosting, or it will melt.
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- Beat softened cream cheese and butter together until light and fluffy, about three minutes with an electric mixer.
- Gradually add confectioners’ sugar, one cup at a time, beating well after each addition.
- Pour in the cooled Black Rifle Coffee and vanilla extract. Add salt and pumpkin spice. Beat until the Black Rifle Coffee pumpkin spice frosting reaches a spreadable consistency.
- Spread the Black Rifle Coffee pumpkin spice frosting generously over your cooled carrot pecan cake. Use all the frosting for best results with this carrot cake with pecans.
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- Heat a cast iron skillet or heavy-bottomed pan over medium heat. Add butter and let it melt completely.
- Pour in bourbon and maple syrup. Stir frequently as the mixture bubbles and reduces, about three to four minutes.
- When the bourbon-maple mixture thickens and coats the back of a spoon, add chopped pecans and apple pie seasoning. Stir constantly for two minutes until pecans are well-coated and fragrant.
- Immediately spoon the warm maple bourbon pecans over the Black Rifle Coffee pumpkin spice frosted carrot cake. Work quickly since they set as they cool.
