Carrot and pecan cake

    Carrot and pecan cake

    6saves
    3hr35min


    2 people made this

    About this recipe: The best carrot cake recipe ever! I make this for my family and friends who love it. I made one last week for Father's Day and my husband and sons said it was the best cake I had ever made. Easy to make and easy to decorate and tastes divine. Give it a try and you will love it too.

    Chocomania Yorkshire, England, UK

    Ingredients
    Serves: 10 

    • For the cake
    • 340g (12 oz) carrots, finely grated
    • 60g (2 oz) pecans (smashed with a rolling pin in a plastic bag)
    • 110g (4 oz) self raising wholemeal flour
    • 110g (4 oz) plain wholemeal flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon bicarbonate of soda
    • 225ml (8 fl oz) vegetable oil
    • 170g (6 oz) soft brown sugar
    • 4 eggs
    • 2 tablespoons golden syrup
    • For the cream cheese icing
    • 60g (2 oz) butter
    • 2 (280g) tubs cream cheese
    • 90g (3 oz) icing sugar
    • 1/2 teaspoon lemon extract or a few drops lemon oil

    Method
    Prep:35min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr35min 

      For the cake:

    1. Preheat the oven to 170 C / 150 C fan / Gas 3. Grease two 23cm (9 in) cake tins and line with baking parchment.
    2. You will need 3 bowls: put the grated carrots and pecans in bowl 1. Put the flour (sieved) the cinnamon, ginger, nutmeg and bicarb in bowl 2. Whisk together the veg oil, sugar, eggs and golden syrup in bowl 3.
    3. Add bowl 2 to bowl 3, then whisk again. Then fold in bowl 1 - the carrots and pecans.
    4. Divide the mixture evenly between the two prepared tins. This helps the mixture cook quicker.
    5. Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven and allow the cake to cool completely on a cooling rack before icing, about 2 hours.
    6. For the cream cheese icing:

    7. Soften the butter slightly. Combine all the ingredients in a bowl and whisk - if it looks too runny just put it in the fridge, don't be tempted to add more icing sugar as this will actually make it more runny.
    8. To decorate the cake, place the bottom cake layer onto a serving plate. Spread some icing on top and sandwich the two cakes together. Smooth the remaining icing all over the sides and top. If you can manage it use a nozzle and pipe some flowers or swirls on the top. Decorate with chocolate carrots (bought from the supermarket) or make your own carrots from orange and green fondant. Add on a message if you want to (mine was for Father's Day) then enjoy!

    Tip

    If you want to keep your cake simple you can add lemon zest to the top or save some pecans and add them to the top. Some carrot cakes also have sultanas or dried fruit in, I prefer it without this but just add a handful if you like them.

    Spices

    The spices listed in the ingredients are optional - so if you don't like the strong flavour of cinnamon and nutmeg just use one teaspoon of mixed spices.

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