Colonial Carrot-Pecan Cake Recipe

Name: Colonial Carrot-Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted all-purpose flour; 4 eggs; 1 1/4 c. salad oil; 1 tsp. baking soda; 1 c. chopped pecans; 2 tsp. cinnamon; 2 tsp. baking powder; 3 c. grated, raw carrots; 2 c. sugar; 1 tsp. salt

Servings: persons

1
Sift together the flour, baking powder, soda and salt.
2
Set aside.
3
In a large size mixing bowl, combine oil and sugar; mix well.
4
Add half of the flour mixture; blend.
5
Add remaining flour alternately with eggs, one at a time, mixing well after each addition.
6
Add carrots and pecans; mix well.
7
Pour into lightly oiled 10-inch tube pan.
8
Bake in a slow oven (325u00b0) about 1 hour and 10 minutes or until cake tests done.
9
Cool in pan upright. Remove from pan.

2204

kcal

Calories

129

Fat

242

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 10 ingredients. The key ingredients include: 2 c. sifted all-purpose flour, 4 eggs, 1 1/4 c. salad oil, 1 tsp. baking soda, and more.

Yes, Colonial 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.

Colonial Carrot-Pecan Cake

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