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This Carrot Cake with Pecans recipe makes a moist cake layered with spices and topped off with a rich cream cheese frosting.
If you fancy sweet treats, I think you'll love these too! Sweet Potato Cheese Cake Bars, Lemon Cupcakes, Carrot Walnut Cake, New Orleans Pecan Pralines, and New Orleans Beignets.
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This carrot cake recipe has been one of my family secrets for generations. Unfortunately, family recipes typically die with the head of the family.
This happens all too many times with family favorites. On my father's side of the family, that one recipe is his carrot cake recipe, and it took me 20 years to get it from him.
I will teach the same way I was taught, with a little twist. Typically, carrot cakes are made with walnuts or pecans (in the South), but I wanted to take it up a notch by adding spiced pecans.
The spices on the pecans add an extra layer of surprise that's noticeable but complementary to the cake and cream cheese frosting. One last thing, this cake has no coconut or crushed pineapple.
Carrot Cake Ingredients
Here are the ingredients you'll need for the best carrot cake recipe ever!
Fresh Carrots
I find using pre-shredded carrots more efficient as it saves me time from having to peel and grate the carrots.
Sugar
For the carrot cake, we only require regular granulated sugar. However, we need powdered sugar (confectioners sugar) for the cream cheese frosting.
Oil
All you need is some neutral-flavored vegetable or canola oil.
Eggs
You'll need 4 large eggs.
All-Purpose Flour
When I bake, I typically use unbleached all-purpose flour unless I need to make it gluten-free. Additionally, you will need baking powder, baking soda, and salt.
Cinnamon
Adding just a small amount of ground cinnamon can enhance the flavor of carrot cake with a gentle, enjoyable warmth.
Chopped Pecans
I like using chopped pecans to move faster, but having halved pecans allows you to chop them however large or small you want.
Cream Cheese
Even if you're on a diet, use full-fat cream cheese for the cream cheese frosting.
How to Make Carrot Cake Recipe?
I want my carrot cake to be fun, tasty, and not as complicated as you thought.
Spiced Pecans
This is the fastest way to make toasted pecans. Heat a small skillet over medium heat, add pecans, and cook for 3-4 minutes, constantly stirring until you can smell them.
Add unsalted butter, kosher salt, black pepper, and cayenne, cook for 30 seconds, add water, and cut off heat. Transfer the pecans to a bowl or metal pan (not plastic); to cool.
Carrot Cake
To make an amazingly moist carrot cake with pecans, follow these steps: 1) Preheat the oven to 325°F and 2) finely chop the carrots in a food processor.
I have noticed that many recipes suggest using freshly grated carrots. However, finely chopping the carrots using a food processor can help extract more moisture and flavor.
Add the shredded carrots to the food processor in batches and pulse on high until the carrots are finely chopped.
Mix flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
To make a moist cake, mix sugar and oil in a large bowl. Gradually add eggs one at a time. Then, add the flour mixture in thirds while ensuring full incorporation. It's best to work the flour as little as possible.
Add the carrots, vanilla extract, and pecans to the mixture. Then, transfer the mixture to a greased 9 x 13 pan and bake it for 45-47 minutes. Check if it's done by inserting a toothpick in the center. If it comes out clean, the cake is ready and should be firm and slightly pulled away from the sides of the pan. Once done, take the cake out of the oven and let it cool completely before icing it.
Cream Cheese Frosting
Combine powdered sugar, unsalted butter, cream cheese, and vanilla extract in a large bowl to make the frosting. Use a hand blender to mix everything on low speed until the frosting becomes light and fluffy. Once done, spread it evenly over your carrot cake. Finally, slice the cake and enjoy it with a cup of coffee or a tall glass of cold milk.
Pro Recipe Tips & Tricks
Here are the best techniques, substitutes, and flavor builders you'll need to keep in mind.
- To ensure the carrot blends well into the cake batter, please make sure to finely chop it. This way, there won't be any large pieces of carrot in the cake that people have to bite into.
- A mini processor will work well as a substitute for a large food processor.
- Using regular all-purpose flour instead of unbleached flour is fine.
- To make a gluten-free carrot cake, replace the regular flour with Bob's Red Mill 1-to-1 gluten-free baking flour or King Arthur's - both are my preferred gluten-free flours.
- Make sure to check the expiration date of your baking powder. Using expired baking powder will impact the cake's rising ability.
- Feel free to use walnuts instead of pecans.
- You can reduce the cayenne to ¼ teaspoon or omit it entirely if you dislike spicy food. Feel free to use regular chopped pecans.
- Add ½ teaspoon of cinnamon to the spice mixture for sweet and spicy pecans.
- You can use coconut oil as a healthier option instead of canola oil.
- You can make this a two-layered cake by evenly dividing the cake batter in two 8 or 9-inch round cake pans. It should take about 25-30 minutes to bake.
- You may substitute light brown sugar for granulated sugar if you prefer.
- You can decorate carrot cake by creating decorative lines in the icing of your carrot cake, using a cake scraper. Some other topping options include crushed nuts, caramel drizzle, chocolate drizzle, fresh fruit, candied carrot peels, or edible flowers.
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FAQ
Here are the top questions readers have about making a homemade carrot cake.
While carrot cake is a delicious and popular dessert, it's not typically considered a healthy food. While adding carrots to the cake does provide some nutritional benefits, the cake is generally high in sugar, fat, and calories.
Although the cake may not be the healthiest food, incorporating more nutritious ingredients and reducing the amount of sugar and unhealthy fats can positively impact its nutritional profile.
Yes, you can shred carrots ahead of time for carrot cake. In fact, shredding them can save you some prep time when you are ready to bake the cake. Once you shred the carrots, store them in an airtight container or a zip-top bag in the refrigerator until you're ready to use them to prevent them from drying out.
I recommend pre-shredding them one or two days in advance for the best quality.
There could be a number of reasons why your carrot cake is not moist. Overcooking the cake (dry and tough cake), undermixing the cake batter (uneven incorporation of ingredients), using too much flour (drying out the cake), leaving out the right ingredients (using butter or margarine instead of oil), not using enough carrots (carrots add moisture), and incorrectly storing the cake correctly (dry out the cake faster) will all directly affect the moisture of your cake.
Including oil in carrot cake is essential in making an evenly moist cake. Unlike butter or margarine, oil is 100% fat. It does not contain water, so the cake will remain moist and tender even after it has cooled.
Oil does not solidify like butter, or margarine does when it cools. The oil coats the flour particles and helps tenderize the cake while keeping it moist. If you choose to make substitutions, be aware that you may need to make other adjustments to the recipe to ensure that the cake stays moist.
Fixing a dry carrot cake after baking can seem like a challenge. However, you only need to brush a simple syrup mixture over the cake to add extra moisture and keep the cake from drying out.
To make a simple syrup, use equal portions of oil and water, and cook until the sugar melts. Using ½ cup of each should be plenty to fix a dry carrot cake.
There can be several reasons your carrot cake sank in the middle, including undermixing or overmixing the batter, using too much oil or other ingredients, baking at the wrong temperature, or opening and closing the oven.
To prevent this, mix the wet and dry ingredients until combined. Also, use an oven thermometer to make sure your oven is heating to the correct temperature.
Yes! Since cream cheese is used in the frosting to prevent the growth of harmful bacteria, carrot cake topped with cream cheese frosting should be refrigerated.
This is a personal preference whether you choose to use walnuts or pecans in your carrot cake. The flavor of walnuts is mild and nutty, while the taste of pecans is sweeter and has a buttery nuttiness.
Carrot cakes in Southern America are made with pecans instead of the typical walnuts used in other regions.
You can choose from different types of chopped nuts, like walnuts, pecans, almonds, and hazelnuts. Mix and match multiple nuts to make it even more enjoyable. You can also sprinkle toasted coconut flakes on top for a crunchier texture.
Carrot cake pairs well with a variety of main dishes. For dinner, try serving it alongside a roasted or stewed chicken. If you're looking for something lighter, grilled salmon would pair nicely with the sweetness of the cake.
To make a carrot cake without cream cheese, try substituting it for Mascarpone or Neufchatel cheese. You can also make a basic vanilla icing by substituting the cream cheese for 3-4 tablespoons of milk until your desired consistency is reached.
Although carrot cake tastes best when eaten immediately, it can remain fresh for up to 7 days if stored in an airtight container in the refrigerator.
To freeze carrot cake, wrap each piece separately and store them in a freezer storage bag for up to 3 months.
More Dessert Recipes
If you're looking for more mouthwatering desserts, then this list should hit the spot!
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Preheat oven to 325°F before pulling the ingredients for the carrot cake on the counter.
Step 2: Measure everything out.
Step 3: We don't want any surprises, so make sure your oven is heating to the correct temperature with an oven thermometer.
Step 4: Start following the recipe and get ready for the best homemade carrot cake with pecans you've ever tasted.
Making my homemade carrot cake is a fun and rewarding experience. With its moist, flavorful layers and cream cheese frosting, this cake will surely be a hit with everyone who tastes it! Leave your comments and a star rating below if you tried making this recipe at home. And don't forget to share it with your friends and family on social media. Let's EAT!
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Recipe:
📖 Recipe
Carrot Cake with Pecans
Ingredients
Spiced Pecans:
- 1 cup pecans chopped
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne
- 2 teaspoons water
Carrot Cake:
- 20 oz. shredded carrots
- 2 cups sugar
- 1 ½ cups oil
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Cream Cheese Icing:
- 1 lb. powder sugar
- ½ stick unsalted butter room temperature
- 8 oz. cream cheese room temperature
- 2 teaspoons vanilla extract
Instructions
Spiced Pecans:
- Preheat oven to 325 °F. In a cast iron skillet over medium heat, toast pecans by stirring for 3-4 minutes until you can smell them. Add butter, salt, black pepper and cayenne, cook for 30 seconds, add water and cut off heat. Transfer pecans to metal bowl, not plastic, you want the pecans to cool for 10 minutes.
Carrot Cake:
- Place 10 oz. of carrots in the food processor and pulse for 1 minute scrape down and pulse for another minute until carrots are fine. Then repeat with remaining carrots, sit to the side in a bowl.
- Get two bowls out in one bowl mix flour, baking soda, baking powder, cinnamon and salt. In another bowl with a hand mixer blend sugar and oil together. Add eggs one at a time. Next, in thirds add flour mixture. Working flour as little as possible. Fold in carrots, vanilla and ½ cup of pecans. Transfer to greased 9 x 13 pan. Bake for 45-47 minutes. Cake should be firm and slightly pulling away from the sides of the pan. Remove from oven and allow to cool for about 1 hour before icing.
Cream Cheese Icing:
- To make the cream cheese icing in a bowl add powder sugar, butter, cream cheese and vanilla. Mix with a hand blender together on low speed for about 1-2 minutes until mixture is light and fluffy. Spread evenly over cake. Garnish with remaining pecans.
- You can assemble in a mason jars, cut with a biscuit cutter cut out cake to size that will fit in jars. In a zip lock bag add icing, cut off a corner piece to make a pipping bag. To assemble add a dab of icing. Then add cake, icing, cake, icing then top off with pecans.
Notes
Pro Recipe Tips & Tricks
Here are the best techniques, substitutes, and flavor builders you'll need to keep in mind.- To ensure the carrot blends well into the cake batter, please make sure to finely chop it. This way, there won't be any large pieces of carrot in the cake that people have to bite into.
- A mini processor will work well as a substitute for a large food processor.
- Using regular all-purpose flour instead of unbleached flour is fine.
- To make a gluten-free carrot cake, replace the regular flour with Bob's Red Mill 1-to-1 gluten-free baking flour or King Arthur's - both are my preferred gluten-free flours.
- Make sure to check the expiration date of your baking powder. Using expired baking powder will impact the cake's rising ability.
- Feel free to use walnuts instead of pecans.
- You can reduce the cayenne to ¼ teaspoon or omit it entirely if you dislike spicy food. Feel free to use regular chopped pecans.
- Add ½ teaspoon of cinnamon to the spice mixture for sweet and spicy pecans.
- You can use coconut oil as a healthier option instead of canola oil.
- You can make this a two-layered cake by evenly dividing the cake batter in two 8 or 9-inch round cake pans. It should take about 25-30 minutes to bake.
- You may substitute light brown sugar for granulated sugar if you prefer.
- You can decorate carrot cake by creating decorative lines in the icing of your carrot cake, using a cake scraper. Some other topping options include crushed nuts, caramel drizzle, chocolate drizzle, fresh fruit, candied carrot peels, or edible flowers.
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