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Carrot Cake with Pecans

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A moist and flavorful carrot cake loaded with shredded carrots and chopped pecans, finished with a rich cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/3 cups vegetable oil
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 1 pound)
  • 1 cup chopped pecans, plus extra for garnish
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate bowl, whisk together brown sugar, granulated sugar, oil, eggs, and vanilla until well combined.
  4. Pour the wet ingredients into the dry mixture and stir until just combined, leaving a few streaks of flour.
  5. Fold in grated carrots and 1 cup chopped pecans.
  6. Divide batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. For frosting, beat cream cheese and butter until smooth. Gradually add confectioners' sugar and vanilla, beating until creamy.
  9. Frost cooled cake layers and garnish with additional chopped pecans.

Notes

Toasting the pecans before adding to the batter enhances their flavor. For a nut-free version, omit pecans or substitute with raisins. Store cake in the refrigerator for up to 5 days.

Nutrition

Find it online: https://www.receipster.com/carrot-cake-with-pecans/

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