Carrot-Pecan Cake

Recipe by
Total Time:
1 - 1.5 hours
Serves:6
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Technique: Bake Recipe
Difficulty: Medium

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5

Ingredients

  • 8 - eggs
  • 2.5 cups - vegetable oil
  • 4 cups - white Sugar
  • 1 tbsp and 1 tsp - vanilla extract
  • 4 cups - all purpose flour
  • 1 tbsp and 1 tsp - baking soda
  • 1 tbsp and 1 tsp - baking powder
  • 1 tsp - salt
  • 1 tbsp and 1 tsp - ground Cinnamon
  • 6 cups - grated Carrots
  • 2 cups - chopped Pecans
  • 1 cup - butter, softened
  • 1 pound - Cream cheese, softened
  • 8 cups - confectioners' Sugar
  • 2 tsp - vanilla extract

How to Make Carrot-Pecan Cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, beat together eggs, oil, white sugar, and 2 teaspoons of vanilla.
  • Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
  • Let it cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar, and 1 teaspoon of vanilla.
  • Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.