Carrot Pecan Cake
¼ cup unsalted butter
½ cup finely chopped pecans
¼ cup butterscotch chips
1/3 cup miniature marshmallows
1/3 cup brown sugar, firmly packed
1 cup unsalted butter
2½ cups sugar
1 tablespoon pure vanilla extract
1 cup evaporated milk
2 cups mashed carrots
4½ cups all-purpose flour
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 teaspoon baking soda
4 teaspoons baking powder
1 cup chopped pecans
White chocolate, melted, or marshmallow sauce
Preheat oven to 350 F. Line the sides and bottom of an angel food cake pan with parchment paper cutouts, held in place with nonstick cooking spray. Spray pan interior again to ensure no sticking. Line a baking sheet with parchment paper and place cake pan on it.
To make the streusel, put butter, pecans, butterscotch chips, marshmallows and brown sugar in a food processor, and pulse the ingredients together to make a coarse mixture. Set aside.
To make the cake, cream the butter and sugar in a mixer bowl until well blended. Add the eggs, vanilla and evaporated milk, and then blend in the mashed carrots Fold in the flour, salt, cinnamon, pumpkin pie spice, baking soda, baking powder and pecans, and blend well. Spoon half
of batter into prepared pan. Top with half of the streusel mixture, then cover with remaining batter and top with remaining streusel.
Bake until cake springs back when gently touched, about 80 to 90 minutes. If cake needs more baking, reduce oven to 325 F, to ensure top and bottom do not get too browned or dry. Let cake cool and then drizzle on melted white chocolate or warmed marshmallow sauce. Makes 14 to 18 servings.