Barbara Anderson'S Carrot Cake
A moist and flavorful carrot cake with chopped pecans, perfect for celebrations or afternoon tea, combining warm spices and nutty crunch for a delightful treat.
Ingredients
Instructions
- Mix sugar, oil, and eggs until creamy.
- Add dry ingredients and mix well.
- Fold in chopped carrots and pecans.
- Pour batter into a well-greased tube pan.
- Bake at 350°F for 1 hour.
Nutrition & Diet Analysis (per serving)
516
kcal
26% DV
Protein
Fat
Carbs
Contains
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).