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; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 2 tsp. cinnamon; 1 1/4 c. salad oil; 2 c. Colonial granulated sugar; 4 eggs; 3 c. grated raw carrots; 1 c. finely chopped pecans

Servings: persons

2 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/4 c. salad oil
2 c. Colonial granulated sugar
4 eggs
3 c. grated raw carrots
1 c. finely chopped pecans

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

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, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt, 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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