Easy And Moist Carrot Cake With Pecans And Cream Ch

Name: Easy And Moist Carrot Cake With Pecans And Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CARROT CAKE:; 2-1/4 cups All-purpose Flour; 1-1/4 teaspoon Baking Soda; 1-1/2 teaspoon Ground Cinnamon; 1/4 teaspoons Freshly-ground Nutmeg; 1/4 teaspoons Ground Cloves; 1/8 teaspoons Allspice; 3/4 teaspoons Salt; 1 cup Dark Brown Sugar; 1/4 cups Granulated Sugar; 1 cup Coconut Oil, Melted (vegetable Oil Or Canola Oil May Be Substituted); 1/3 cups Sour Cream (plain Greek Yogurt May Be Substituted); 2 Tablespoons Buttermilk (milk, Coconut Milk Or Almond Milk May Be Substituted); 3 whole Large Eggs; 1-1/2 teaspoon Vanilla Extract; 2-1/2 cups Grated Carrots; 1 cup Pecans, Toasted And Chopped; FOR THE FROSTING:; 4 ounces, weight Cream Cheese, Softened To Room Temperature; 1/4 cups Unsalted Butter, Softened To Room Temperature; 1-1/2 cup Confectioners Sugar, Or More As Needed; 3 Tablespoons Milk; 1 teaspoon Vanilla Extract; 1/4 teaspoons Ground Cinnamon; 1/4 teaspoons Salt

Servings: persons

FOR THE CARROT CAKE:
2-1/4 cups All-purpose Flour
1-1/4 teaspoon Baking Soda
1-1/2 teaspoon Ground Cinnamon
1/4 teaspoons Freshly-ground Nutmeg
1/4 teaspoons Ground Cloves
1/8 teaspoons Allspice
3/4 teaspoons Salt
1 cup Dark Brown Sugar
1/4 cups Granulated Sugar
1 cup Coconut Oil, Melted (vegetable Oil Or Canola Oil May Be Substituted)
1/3 cups Sour Cream (plain Greek Yogurt May Be Substituted)
2 Tablespoons Buttermilk (milk, Coconut Milk Or Almond Milk May Be Substituted)
3 whole Large Eggs
1-1/2 teaspoon Vanilla Extract
2-1/2 cups Grated Carrots
1 cup Pecans, Toasted And Chopped
FOR THE FROSTING:
4 ounces, weight Cream Cheese, Softened To Room Temperature
1/4 cups Unsalted Butter, Softened To Room Temperature
1-1/2 cup Confectioners Sugar, Or More As Needed
3 Tablespoons Milk
1 teaspoon Vanilla Extract
1/4 teaspoons Ground Cinnamon
1/4 teaspoons Salt

1
Preheat oven to 375 F and spray a spring form pan with non-stick spray (preferably 9-10 inch size).
2
In a large bowl, whisk together the flour, baking soda, ground cinnamon, nutmeg, cloves, allspice and salt. Set aside.
3
In the bowl of your stand mixer, with paddle attachment fixed, cream together the sugars and oil until smooth and creamy. Add the sour cream and buttermilk and mix again to incorporate. Add each egg, one at a time, mixing after each addition. Add the vanilla extract and mix again.
4
Add the dry ingredients to the wet, and mix until just moistened. Do not over-mix. Fold in the carrots and half of the chopped pecans.
5
Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven. Place the pan directly on a wire rack to cool completely.
6
While your cake is cooling, prepare your frosting. Once cooled, remove the sides of the pan.
7
In the bowl of your stand mixer, with paddle attachment fixed, cream together the cream cheese and butter. Add the confectioners' sugar, in 1 cup increments until combined. Add more as needed. Add the milk, vanilla extract, cinnamon and salt. Mix again.
8
Frost the cake once it has cooled completely. Sprinkle with the remaining pecans and enjoy! The carrot cake will store in an airtight container for 3-5 days.

1802

kcal

Calories

119

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: FOR THE CARROT CAKE:, 2-1/4 cups All-purpose Flour, 1-1/4 teaspoon Baking Soda, 1-1/2 teaspoon Ground Cinnamon, and more.

Yes, Easy And Moist Carrot Cake With Pecans And Cream Cheese Frosting 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.

That's it — enjoy your meal!

Easy And Moist Carrot Cake With Pecans And Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions