Pecan Nut Carrot Cake

Pecan Nut Carrot Cake


5786 people made this

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

Tammy Elliott

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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