Pecan Nut Carrot Cake

    1 hour 30 mins

    Pecans add a lovely crunch to this delicious carrot cake but feel free to leave them out if you don't like nuts.

    5788 people made this

    Serves: 18 

    • 4 eggs
    • 300ml (1¼ cups) vegetable oil
    • 440g (2 cups) caster sugar
    • 2 teaspoons vanilla essence
    • 280g (2¼ cups) plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 2 teaspoons ground cinnamon
    • 375g grated carrots
    • 125g (1 cup) chopped pecans
    • Topping
    • 125g butter, softened
    • 200g cream cheese, softened
    • 500g (3 cups) icing sugar
    • 1 teaspoon vanilla essence
    • 125g (1 cup) chopped pecans

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C. Grease and flour a 23x30cm baking pan.
    2. In a large bowl, beat together eggs, oil, caster sugar and vanilla essence. Mix in flour, bicarbonate of soda, baking powder, salt and cinnamon.
    3. Stir in carrots and fold in pecans. Pour into the prepared pan.
    4. Bake in the preheated oven for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
    5. To Make the Topping: In a medium bowl, combine butter, cream cheese, icing sugar and vanilla essence. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Spread over the top of cake when it has cooled.

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    Reviews and ratings
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    Reviews in English (5151)


    After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of vanilla extract 3) adding 1 8oz. can of crushed pineapple (I squeezed out most of the juice before adding it, I didn't want any extra fluids in the cake) 4) Added 1/4 teaspoon of nutmeg 5) added 1 extra teaspoon of cinnamon 6) used 3/4 cup canola oil and 1/2 cup applesauce. The result came out incredibly delicious - the cake was very flavorful and moist. For the frosting, I only used 3.5 cups of powdered sugar, and it was more than sweet enough, with a nicely balanced cream cheese vs. sweet flavor. If I would change anything again, I would use less pecans - it's a bit too nutty for my personal tastes. Also, I followed another reviewer's suggestion of grating the carrots with the large grater side (the one you use for cheese) so that you don't end up with a bunch of carrot mush and juice that can't be used. Will definitely make again! This is probably the best carrot cake I've ever had.  -  08 Dec 2006  (Review from Allrecipes US | Canada)


    I chose this recipe specifically because it did not contain pineapple. It was wonderful just as written. (stepping on my soapbox)I think that a recipe should be reviewed for it's own merits with minimal changes. Rating a recipe that you have made many changes to messes up the rating system. You are not rating the listed are rating your own! Go ahead and submit it!(stepping down now..thanks lol) That said, I forgot to pick up pecans, but added some finely chopped hazelnuts I had on hand. : )  -  18 Mar 2008  (Review from Allrecipes US | Canada)


    This is a great recipe. Some other reviewers had problems with the center falling-these tips may help. Cakes will sink or fall because of the following 1.Overbeating-too much air is incorporated 2.Underbaking- oven temp is too low or too short a baking time 3.Over or under measurement of ingredients 4.Using too small/large of baking pan 5. Make sure your oven temp is correct-preheat for at least 30 min. and check to make sure your oven is heating properly by using an oven thermometer for accuracy and finally, only open your oven door if you have to and then make sure 3/4 of the cooking time is up. Happy baking everyone!  -  30 Mar 2007  (Review from Allrecipes US | Canada)