Pecan Carrot Cake

This pecan carrot cake is a deliciously moist cake featuring shredded carrots and chopped pecans. Hints of cinnamon, nutmeg, and ginger give this cake a lovely flavor. An irresistibly rich cream cheese frosting provides the finishing touch to this decadent cake.

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: 12 slices

Equipment

9-inch round cake pans
parchment paper
bake-even cake strips

Ingredients

Cake Ingredients

4 eggs large, room temperature
1¼ cups canola oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
3 cups carrots peeled and grated
1 cup pecans chopped

Frosting Ingredients

½ cup butter room temperature
8 ounces cream cheese room temperature
4 cups confectioners' sugar
1 teaspoon vanilla extract
½ cup pecans optional, for garnish

Instructions

Baking the Cake

Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your cake. Spray two 9-inch round cake pans with baking spray, and line them with parchment paper. Spray the parchment paper with baking spray again. Set aside,
In a medium-size bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside,
In a large bowl, combine eggs, oil, granulated sugar, and vanilla. Mix dry ingredients into the wet and stir the batter until just combined. Do not overmix. Add the carrots and pecans, and fold them into the batter.
Pour even amounts of the batter into the two prepared round pans. Bake for 33 - 38 minutes, until a toothpick inserted into the center, comes out clean. Let the cakes cool in the pan for 10 minutes and then invert them onto a wire rack to cool completely.

Frosting and Decorating

First, ensure that butter and cream cheese are at room temperature—this is essential to prevent lumps in the frosting. Using a stand mixer, beat the butter and cream cheese on medium-high speed until smooth (approximately 2 minutes). Add all the confectioners' sugar and vanilla to the bowl. Beat on low until sugar is incorporated, then increase to medium-high and beat for 2-3 minutes until smooth and creamy.
To assemble the cake, first use a serrated knife to cut off any domes on your cake levels. Place one cake layer upside down on your cake platter. Cover this layer with frosting. Top with the second layer (also upside down) and the remaining frosting. Use a spatula to smooth the frosting over the sides of the cake. To garnish, sprinkle the pecans on the top.

Heather's Helpful Hints

Pecans: you can substitute walnuts in the cake if you don't like pecans. You can also completely omit nuts from this recipe.
Carrots: Use fresh peeled and grated carrots in this recipe. Don't use the pre-packaged carrots that are already sliced from the store.
Spices: You can omit the ginger and nutmeg if you prefer a carrot cake that is on the milder side.
Slicing the Cake: Before serving your cake, pop it in the refrigerator for 20 minutes. This will make it easier to slice!
Cake Additions: You can add up to ½ cup of add-ins to this recipe. I suggest pineapple, raisins, or sweetened shredded coconut as options. No other adjustments are necessary when making these additions.
9 x 13-inch pan: You can bake this cake in one single layer. The cook time will vary from 40 to 50 minutes. It's done when a toothpick comes out clean.
Cake Strips: It's optional to use bake-even cake strips which are fabric bands that wrap around your cake pan so that your batter bakes evenly. If using, secure them to the pan after inserting the parchment paper.
Recipe inspired and adapted from All Recipes.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!