Carrot Pecan Cake Recipe

Name: Carrot Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. Wesson oil; 2 c. sugar; 2 c. sifted flour; 2 1/2 tsp. baking powder; 1 tsp. baking soda; 3 grated raw carrots; 1 jar baby food carrots; 1 tsp. allspice; 4 eggs; 1 tsp. ginger; 1 tsp. salt; 2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 1 c. chopped pecans or walnuts

Servings: persons

1 1/4 c. Wesson oil
2 c. sugar
2 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. baking soda
3 grated raw carrots
1 jar baby food carrots
1 tsp. allspice
4 eggs
1 tsp. ginger
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 c. chopped pecans or walnuts

1
Combine oil and sugar.
2
Mix well.
3
Sift together dry ingredients.
4
Sift 1/2 dry ingredients into sugar-oil mixture. Blend well.
5
Sift in remaining dry ingredients alternately with eggs one at a time.
6
Mix well after each addition.
7
Add carrots and mix well.
8
Add nuts last.
9
Pour into greased 10-inch tube pan. Bake at 350u00b0 for 1 hour and 10 minutes.
10
After, cool at least 10 minutes in pan.
11
Remove from pan and finish cooling.
12
Can sprinkle with powdered sugar.

2151

kcal

Calories

125

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 c. Wesson oil, 2 c. sugar, 2 c. sifted flour, 2 1/2 tsp. baking powder, and more.

Yes, Carrot Pecan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Pecan Cake

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