Carrot Pecan Cake
A moist and flavorful carrot cake featuring warm spices and crunchy pecans. Its rich texture and aromatic spices make it perfect for celebrations or afternoon tea. The combination of fresh and jarred carrots enhances sweetness, while the nuts add a delightful crunch, appealing to both spice lovers and nut enthusiasts.
Ingredients
- 1 1/4 cups Wesson oil ⓘ
- 2 cups sugar ⓘ
- 2 cups sifted flour ⓘ
- 2 1/2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 3 grated raw carrots ⓘ
- 1 jar baby food carrots ⓘ
- 1 teaspoon allspice ⓘ
- 4 eggs
- 1 teaspoon ginger ⓘ
- 1 teaspoon salt ⓘ
- 2 teaspoons cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/4 teaspoon cloves
- 1 cup chopped pecans or walnuts ⓘ
Instructions
- Combine oil and sugar in a mixing bowl.
- Mix well until blended.
- Sift together the flour, baking powder, baking soda, allspice, ginger, salt, cinnamon, nutmeg, and cloves.
- Sift half of the dry ingredients into the sugar-oil mixture and blend well.
- Sift in the remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition.
- Add grated raw carrots and mix thoroughly.
- Stir in chopped pecans or walnuts last.
- Pour the batter into a greased 10-inch tube pan.
- Bake at 350°F (175°C) for 1 hour and 10 minutes.
- Cool in the pan for at least 10 minutes, then remove and finish cooling on a wire rack.
- Optional: Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, consider replacing half of the oil with unsweetened applesauce. If you don’t have allspice, a mixture of cinnamon and nutmeg can be used as a substitute. To enhance the flavor, you can toast the pecans or walnuts before adding them to the batter. This carrot cake pairs beautifully with Cinnamon Muffins for a delightful brunch spread.
Serving Suggestions
Serve this delicious carrot pecan cake as a delightful dessert or a sweet snack with coffee or tea. For an extra touch, sprinkle powdered sugar on top before serving. It also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving alongside Potato Soup Hash for a comforting combination.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it come to room temperature and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Pecan Cake contains roughly 293 calories, with 4g protein, 49g carbohydrates, and 10g fat. It is a good source of calcium (19% of the Daily Value), vitamin C (17% of the Daily Value), and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 1382mg per serving (60% 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 use other nuts instead of pecans or walnuts?
Yes, you can substitute with your favorite nuts such as almonds or hazelnuts. Just ensure you chop them finely for even distribution throughout the cake. However, keep in mind that different nuts will impart their unique flavors to the cake.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored properly. It often tastes better the next day as the flavors have time to meld. Just make sure to keep it covered to maintain its moisture.
Is there a way to make this cake gluten-free?
Definitely! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the baking powder you use is also gluten-free. Adjustments in baking time may be necessary, so keep an eye on the cake as it bakes.
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).