Carrot Pecan Cake

    Carrot Pecan Cake


    29 people made this

    The addition of cranberries makes a nice change from the raisins most people use in carrot cake. Perfect with cream cheese icing.

    Serves: 12 

    • 2 cups flour
    • 2 teaspoons bicarb soda
    • 1 tablespoon baking powder
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1 pinch salt
    • 1 1/2 cups sugar
    • 1 cup mayonnaise
    • 3 eggs
    • 2 teaspoons vanilla essence
    • 2 cups grated carrots
    • 250g crushed pineapple, with juice
    • 1/2 cup chopped toasted pecans
    • 3/4 cup dried cranberries

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease and flour 3 - 20cm round cake tins. Whisk the flour, bicarb of soda, baking powder, cinnamon, ginger and salt in a bowl, and set aside.
    2. Cream together the sugar, mayonnaise, eggs and vanilla essence with an electric mixer until blended, scraping the bowl occasionally. Stir in the flour mixture, then fold in the carrots, pineapple, pecans and cranberries. Divide evenly between the prepared cake tins.
    3. Bake in preheated oven until a toothpick inserted into the centre comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes then remove from the pan and allow to cool completely on a wire rack.

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