Description
Pecan Carrot Cake is a moist, spiced cake made with freshly grated carrots and crunchy pecans, topped with rich cream cheese frosting. It’s a comforting dessert perfect for celebrations or any time you crave a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup crushed pineapple, drained
- 1/2 cup raisins (optional)
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat together granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in grated carrots, pecans, pineapple, and raisins (if using).
- Pour batter evenly into prepared pan(s) and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract.
- Frost the cooled cake and garnish with extra chopped pecans if desired.
Notes
- For added texture, toast the pecans before mixing them into the batter.
- The cake can be made ahead and stored in the refrigerator for up to 4 days.
- Double the frosting recipe if you prefer a thick layer between cake layers and on top.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg