Carrot Cake Candied Pecans with Cream Cheese Frosting Dip
These carrot cake candied pecans are perfectly spiced, crunchy, and lightly sweet, paired with a creamy cream cheese frosting dip for the ultimate cozy, snackable treat.
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Servings: 6 people
Equipment
- hand mixer or whisk
- storage container or mason jar
Ingredients
Carrot Cake Candied Pecans
- 2 cups raw pecan halves
- 3 tablespoons finely grated carrot excess moisture squeezed out
- 2 tablespoons coconut oil or melted salted butter
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar light or dark
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom optional
- ¼ teaspoon salt
Cream Cheese Frosting Dip (optional)
- 4 ounces cream cheese softened
- 1 tablespoon salted butter softened
- ⅓ cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.
- In a large bowl, whisk together the grated carrot (make sure it’s very well squeezed dry), melted butter, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, and salt until smooth and combined.
- Add the pecans and toss until fully coated, then spread the pecans evenly on your prepared baking sheet.
- Roast the pecans for 7 minutes, stir, then roast for an additional 3–5 minutes, keeping a close eye toward the end so they don’t burn.
- Once roasted, use a spatula to spread out the pecans so they don’t stick together as they cool. Let them cool completely before breaking apart and serving—they will crisp up as they cool.
- In a bowl, beat the cream cheese and butter together using a hand mixer until smooth and fluffy.
- Add the powdered sugar and mix until fully combined.
- Add the heavy cream, vanilla, and salt, then beat again until combined and smooth. Chill slightly before serving for the best texture, and serve with the cooled candied pecans.