by Chef Scotty in ,

I’m alway improving on recipes. If it’s something I love.. like Carrot Cake.. I’m constantly searching for ways to improve on the past recipe. This next phase in my quest for the perfect carrot cake has hit the uber mark for me… and it incorporates my Jezebel sauce, so even better.  I hope you enjoy. - Scotty 



2 cups toasted pecans 

1 cup toasted walnuts 

1 3/4 cup dark brown sugar 

1/2 cup In The Kitchen With Scotty Jezebel Sauce

4 large eggs 

2 1/2 cups AP flour 

1 teaspoon baking soda 

2 teaspoon baking powder 

1/2 teaspoon salt 

1 tablespoon More Than Pumpkin Pie spice

1 cup Grapeseed Oil 

2 cups grated carrots  

1 tablespoon vanilla



16 ounces cream cheese (two packages) 

1/2 cup sweet butter (unsalted butter) 

4 cups powdered sugar

1 cup toasted coconut (optional) 

2 tablespoons heavy whipping cream

1 tablespoon whisky/rye (may just use vanilla, but I like whisky so…. ) 




  1. preheat your oven to 300 degrees, and line a large cookie sheet or jelly roll pan with parchment paper. Evenly spread out a section of the pecans, a section of walnuts, and a section of shredded coconut (for the icing if you enjoy coconut. If not.. never-mind). Toast lightly about 8 minutes, and remove to cool completely.
  2. Increase the oven temp to 350. spray two 9” cake rounds with cooking spray and line the bottom of the pan with parchment. I just found it makes removal of the cakes easier. Set aside.
  3. In a large bowl mix the brown sugar, Jezebel, oil, eggs, and vanilla together until combined, then set aside. In another bowl combine the flour, baking powder, salt, and More Than Pumpkin Pie spice together. Pour the wet ingredients into the dry, and mix. Fold in the carrots, half the pecans and all of the walnuts, until full incorporated. The batter may seem thick.. but remember when the carrots cook, they release water. 
  4. Pour the batter into the two cake pans and bake evenly.  Bake 30-35 minutes or until a cake tester comes out clean. 
  5. For the icing: In a large bowl with a hand held mixer or in your stand mixer, start to beat the cream cheese and butter together. Add the cream, and little at a time of the powdered sugar. Next the whisky and mix until smooth. Fold in the toasted coconut. 
  6. Begin icing the bottom later of the cake, then the top, finishing with icing over the top, bottom, sides. With the extra pecans, chop a bit and press them up against the sides. It's a great way to hide icing screw ups. If you are unsure on how to ice a cake , heres a little YouTube example (no it is not me) 
  7. Slice and Serve! 


Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty