Pecan Nut Carrot Cake

    1 hour 30 minutes

    Pecans add a lovely crunch to this delicious carrot cake but feel free to leave them out if you don't like nuts.


    Victoria, Australia
    18 people made this

    Serves: 18 

    • 4 eggs
    • 300ml (1¼ cups) vegetable oil
    • 440g (2 cups) caster sugar
    • 2 teaspoons vanilla essence
    • 280g (2¼ cups) plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 2 teaspoons ground cinnamon
    • 375g grated carrots
    • 125g (1 cup) chopped pecans
    • Topping
    • 125g butter, softened
    • 200gcream cheese, softened
    • 500g (3 cups) icing sugar
    • 1 teaspoon vanilla essence
    • 125g (1 cup) chopped pecans

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat the oven to 180 C. Grease and flour a 23x30cm baking pan.
    2. In a large bowl, beat together eggs, oil, caster sugar and vanilla essence. Mix in flour, bicarbonate of soda, baking powder, salt and cinnamon.
    3. Stir in carrots and fold in pecans. Pour into the prepared pan.
    4. Bake in the preheated oven for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
    5. To Make the Topping: In a medium bowl, combine butter, cream cheese, icing sugar and vanilla essence. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Spread over the top of cake when it has cooled.

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    Reviews and Ratings
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    Reviews in English (5)


    Altered ingredient amounts. After reading through the reviews, I recommend: 1) using 1/2 dark brown sugar and 1/2 caster sugar 2) adding an extra teaspoon of vanilla extract 3) Added 1/4 teaspoon of nutmeg 4) added 1 extra teaspoon of cinnamon. The result came out incredibly delicious - the cake was very flavourful and moist. For the icing, I used less sugar, and it was more than sweet enough, with a nicely balanced cream cheese vs. sweet flavour. If I would change anything again, I would use fewer pecans - it's a bit too nutty for my personal taste. Also, I grated the carrots with the large grater side (the one you use for cheese) so that you don't end up with a bunch of carrot mush and juice that can't be used. Will definitely make again! This is probably the best carrot cake I've ever had.  -  18 Jul 2008


    Used different ingredients. I chose this recipe specifically because it did not contain pineapple. It was wonderful just as written. I think that a recipe should be reviewed for it's own merits with minimal changes. Rating a recipe that you have made many changes to messes up the rating system. You are not rating the listed are rating your own! Go ahead and submit it! That said, I forgot to pick up pecans, but added some finely chopped hazelnuts I had to hand. : )  -  18 Jul 2008


    Altered ingredient amounts. This recipe was incredible. Scrumptious! Like some other bakers, I made a few substitutions and additions: i used 1/2 caster, 1/2 light brown sugar; used walnuts instead of pecans and added 1/4 teaspoon of nutmeg. I used 2 greased and floured cake tins. I made this a week before Christmas, so I popped it into the freezer, taking it out to defrost the day before it was needed. It was like it was freshly baked! Then I made the icing, using a quarter less sugar. The flavour was heavenly and I still had some left over. Everyone in the family gave rave reviews and had 2 pieces! The cake was gone by the next day. I will make this a Christmas tradition.  -  18 Jul 2008