Pecan Carrot Cake – Culinary Chase
Pecan Carrot Cake is the perfect companion for a steaming cup of your favorite tea or coffee, a scoop of vanilla ice cream or whipped cream. Or a dollop of plain Greek yogurt that adds a delightful contrast to the cake’s sweetness.
Welcome to the delightful world of Pecan Carrot Cake! I’m thrilled to share this recipe that balances the natural sweetness of carrots with the richness of pecans. As a registered dietitian and food blogger, I always look for innovative ways to create healthy yet tasty dishes. This cake is no exception—it’s wholesome, packed with flavor, and perfect for any occasion.
What is Pecan Carrot Cake?
Pecan Carrot Cake is a classic dessert that combines grated carrots and finely chopped pecans with a variety of warm spices. These ingredients create a moist, flavorful cake that’s both sweet and slightly nutty. It’s often topped with a creamy, tangy cream cheese frosting, making every bite an absolute delight.
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What Does It Taste Like?
Imagine biting into a slice of cake and being greeted by a symphony of flavors. The carrots add natural sweetness and moisture, while the pecans bring a nutty crunch. The spices—cinnamon, ginger, nutmeg, and cloves—create a warm, cozy aroma that feels like a hug in food form. The cream cheese frosting adds a creamy tang that perfectly balances the cake’s sweetness. It’s the kind of dessert that makes you close your eyes in enjoyment.
Why This Recipe Works
Moist Texture: Using both pineapple juice and applesauce ensures the cake is incredibly moist without being greasy.
Balanced Flavors: The combination of spices and vanilla creates a well-rounded flavor profile.
Nutrient-Rich: Carrots are a great source of vitamins and fiber, making this cake somewhat healthier.
Versatile: This recipe is forgiving and allows for ingredient swaps, making it adaptable to your pantry’s inventory.
Ingredients for Pecan Carrot Cake
- Cake Ingredients
- 4 large eggs, room temperature
- 1 and 1/2 cups (300g) firmly packed light or dark brown sugar
- 1/2 cup (100g) white granulated sugar
- 1 cup (240ml) neutral oil (vegetable, canola, or melted coconut oil)
- 1/2 cup (120ml) pineapple juice
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups (312g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup (133g) creamy unsweetened applesauce
- 2 cups (260g) finely grated carrots (about 4 large carrots)
- 2 cups (260g) finely chopped pecans (use 1 cup for batter, 1 cup for topping)
- Cream Cheese Frosting
- 16 ounces (452g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 and 1/2 teaspoons pure vanilla extract
- Pinch of sea salt
- Zest of 1 orange (optional for a citrus hint)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also use parchment paper at the bottom to ensure easy release.
Step 2: Mix Wet Ingredients
In a large mixing bowl, beat the eggs until frothy. Add the brown sugar, granulated sugar, oil, pineapple juice, and vanilla extract. Mix until well combined.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves.
Step 4: Blend Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix, as this can make the cake dense.
Step 5: Add Carrots and Pecans
Fold in the grated carrots, applesauce, and 1 cup of the chopped pecans. Ensure even distribution but avoid overmixing.
Step 6: Bake the Cake
Divide the batter equally between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Prepare the Frosting
While the cakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of sea salt. Beat until creamy. For an extra zing, add the zest of one orange.
Step 8: Assemble and Frost
Once the cakes are completely cool, spread a generous layer of frosting on the top of one layer. Place the second layer on top and frost the entire cake. Sprinkle the remaining chopped pecans on top for added crunch.
Notes
- Grate the Carrots: Finely grate the carrots to ensure they blend well into the batter.
- Room Temperature Ingredients: Use room-temperature eggs and butter for a smoother mix.
- Avoid Overmixing: Overmixing can cause a dense cake, so mix just until ingredients are combined.
- Pineapple Juice: Adds moisture and a subtle sweetness that enhances the overall flavor.
- Extra Frosting: Make a bit more frosting if you like extra layers or decorations.
Nutrition Information
How to Store the Leftovers?
To keep your Pecan Carrot Cake fresh:
- In the Fridge: Store the cake in an airtight container in the refrigerator for up to a week.
- Freezing: Place well-wrapped slices in the freezer for up to three months. Thaw in the refrigerator before serving.
Sides for Pecan Carrot Cake
- Fresh Fruit Salad: The fruity freshness complements the dense cake perfectly.
- Whipped Cream: Light and airy, whipped cream offers a delightful texture contrast.
- Iced Coffee: Pairs beautifully, the bitterness balancing the cake’s sweetness.
- Vanilla Ice Cream: Its cold creaminess adds a delightful touch to the warm spices.
Alternative Choices to Ingredients
- Vegetable Oil: Swap with canola oil or melted coconut oil for a slightly different flavor.
- Pecans: Use walnuts, almonds, or hazelnuts if pecans aren’t available. But then, it is no longer a pecan carrot cake. I am just giving you the alternatives of nuts in case you don’t have the pecans.
- Pineapple Juice: Use orange or apple juice for a different taste profile.
- Cream Cheese: Goat cheese or mascarpone can be used for a unique twist on the frosting.
Pecan Carrot Cake
Equipment
- cake pans
- Parchment paper
- Large mixing bowl
Ingredients
Cake Ingredients
- 4 large eggs room temperature
- 1 and 1/2 cups 300g firmly packed light or dark brown sugar
- 1/2 cup 100g white granulated sugar
- 1 cup 240ml neutral oil (such as vegetable oil, canola oil, or melted coconut oil)
- 1/2 cup 120ml pineapple juice (for added moisture and flavor)
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups 312g all-purpose flour, measured accurately by spooning and leveling
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup 133g creamy unsweetened applesauce
- 2 cups 260g finely grated carrots (approximately 4 large carrots)
- 2 cups 260g finely chopped pecans (use 1 cup for the batter, 1 cup for topping. Nuts are optional.)
Cream Cheese Frosting
- 16 ounces 452g full-fat cream cheese, softened to room temperature
- 1/2 cup 113g unsalted butter, softened to room temperature
- 4 cups 480g powdered sugar
- 1 and 1/2 teaspoons pure vanilla extract
- Pinch of sea salt to taste
- Zest of 1 orange for a hint of citrus flavor
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also use parchment paper at the bottom to ensure easy release.
Step 2: Mix Wet Ingredients
- In a large mixing bowl, beat the eggs until frothy. Add the brown sugar, granulated sugar, oil, pineapple juice, and vanilla extract. Mix until well combined.
Step 3: Combine Dry Ingredients
- In another bowl, whisk together the flour, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves.
Step 4: Blend Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix, as this can make the cake dense.
Step 5: Add Carrots and Pecans
- Fold in the grated carrots, applesauce, and 1 cup of the chopped pecans. Ensure even distribution but avoid overmixing.
Step 6: Bake the Cake
- Divide the batter equally between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Prepare the Frosting
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of sea salt. Beat until creamy. For an extra zing, add the zest of one orange.
Step 8: Assemble and Frost
- Once the cakes are completely cool, spread a generous layer of frosting on the top of one layer. Place the second layer on top and frost the entire cake. Sprinkle the remaining chopped pecans on top for added crunch.
Notes
- Grate the Carrots: Finely grate the carrots to ensure they blend well into the batter.
- Room Temperature Ingredients: Use room-temperature eggs and butter for a smoother mix.
- Avoid Overmixing: Overmixing can cause a dense cake, so mix just until ingredients are combined.
- Pineapple Juice: Adds moisture and a subtle sweetness that enhances the overall flavor.
- Extra Frosting: Make a bit more frosting if you like extra layers or decorations.
Nutrition
Frequently Asked Questions
1. Can I make this cake gluten-free?
Yes, you can substitute regular flour with a gluten-free flour blend. Ensure it’s a one-to-one substitute to avoid any issues in texture.
2. Can I reduce the sugar content?
You can reduce the sugar slightly, but be aware this may affect the cake’s moisture and texture. You might also consider using a sugar substitute like stevia or honey.
3. How can I make this cake vegan?
Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Use a dairy-free cream cheese and butter replacement for the frosting.
4. Are there any tips for grating carrots quickly?
Yes, use a food processor with a grating attachment to speed up the process. It’s quicker and saves your knuckles!
Conclusion
There you have it—a comprehensive guide to making the perfect Pecan Carrot Cake. This dessert is not only delicious but also adaptable and somewhat healthy, thanks to the carrots and nuts.
Whether you’re a seasoned baker or a beginner, this recipe is foolproof and sure to impress. So next time you’re looking to bake a cake, give this one a try. You won’t regret it!