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.
Nutrition & Diet Analysis (per serving)
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).