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Pecan Carrot Cake Recipe

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This recipe for Pecan Carrot Cake is from The Las Cruces Association of REALTORS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
1 1/4 c. vegetable oil
2 c. white sugar
2 tsp. vanilla extract

2 c. white all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp cinnamon
1/2 tsp. salt

3 c. freshly grated carrots
1 c. chopped pecans

1/2 c. unsalted butter, softened
8 oz. cream cheese
4 c. powdered sugar
2 tsp. vanilla extract
1 c. chopped pecans
Directions:
Directions:
1. Preheat oven to 350º
2. Take out butter and cream cheese to soften.
3. Shell and chop pecans, and set aside.
4. Grate carrots, and set aside.
5. Beat eggs in a large bowl. Mix in oil, then sugar, then vanilla. Fully mix before adding each ingredient.
6. In separate bowl, mix together flour, baking powder and soda, cinnamon, and salt.
7. Slowly add dry ingredients to large bowl with eggs, oil, etc. Mix completely, then stir in carrots. Fold in Pecans. Pour into a greased and floured 9x13 inch pan.
8. Bake uncovered in preheated oven for 45 minutes or until toothpick inserted comes out clean.
9. Let cool completely, then frost. To make frosting, mix together butter, cream cheese, and vanilla. Slowly stir in powdered sugar, then pecans.
Personal Notes:
Personal Notes:
*For best results, use carrots grated right before the cake is made, not prepackaged, with the large side of the grater typically used for cheese. It makes a huge difference in the moisture and quality of the cake. Also use fresh ingredients, especially the baking powder and soda.
*Variations include adding nutmeg, allspice, or pumpkin pie spice for the fall and winter, or baking in two or three pie tins for 35-45 minutes and frosting each layer to make a round layered cake.

 

 

 

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