Carrot And Pecan Cake
A moist, flavorful carrot and pecan cake with warm cinnamon, sweet raisins, and crunchy pecans, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Beat sugar and oil in a mixer bowl until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix flour, salt, cinnamon, soda, and baking powder in a separate bowl.
- Add the dry ingredients to the egg mixture and beat well.
- Gradually add shredded carrots, mixing well.
- Stir in white raisins and chopped pecans.
- Pour the batter into 3 greased and floured 9-inch round cake pans.
- Bake at 325°F (160°C) for 25 minutes.
- Remove from oven and transfer to wire racks to cool.
- Spread frosting between layers, over the top and sides of the cake, and garnish with additional pecans.
Tips & Substitutions
For a moister cake, consider adding crushed pineapple or applesauce to the batter. You can substitute the pecans with walnuts or omit them for a nut-free version. If you want a lighter cake, use half the oil and replace it with unsweetened applesauce. Be sure to check the cake for doneness by inserting a toothpick in the center; it should come out clean. This cake can also be made as cupcakes for a fun twist.
Serving Suggestions
Serve the carrot and pecan cake at room temperature, ideally paired with a cup of tea or coffee. It makes a charming dessert for gatherings and can be enhanced with a scoop of vanilla ice cream. This cake pairs beautifully with the flavors of the Orange Upside-Down Cake, making it a delightful dessert duo for any occasion.
Storage & Reheating
Store leftover carrot and pecan cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil; it can last up to three months. Thaw in the refrigerator overnight before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot And Pecan Cake contains roughly 810 calories, with 11g protein, 95g carbohydrates, and 44g fat. It is an excellent source of vitamin A (41% of the Daily Value), iron (24% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 470mg per serving (20% of the Daily Value).
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).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature. Just frost them on the day you plan to serve for the best flavor and texture. This makes it a convenient option for entertaining.
What can I use instead of white raisins?
If you don't have white raisins, you can substitute them with golden raisins or even dried cranberries for a different flavor profile. Both options will add a nice sweetness and texture to the cake, making it just as delicious.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a healthier option. However, it may alter the texture slightly, making it denser. You might want to combine it with all-purpose flour for the best results, or increase the liquid slightly to compensate for the absorbency of the whole wheat flour.
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).