Carrot Pecan Cake

Serve a warm slice of carrot pecan cake and a cup of coffee as the perfect tea-time combination.

If you’re looking for a decadent and moist carrot cake recipe, try this one shared with us by Huckleberry Cafe. But, we also recommend heading over to Huckleberry for a slice. Either as a treat to yourself, or to taste how it’s done.

carrot cake

Prep time: 15 minutes

Baking time: 45-55 minutes

Makes: A 23 x 13cm cake

Ingredients:

For the cake

300g all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1½ tsp cinnamon powder

1 tsp nutmeg

240ml vegetable oil

250g brown sugar

4 eggs

1 tsp vanilla extract

200g grated carrots

100g crushed pineapple

100g chopped pecans

For the cream cheese frosting

224g full-fat cream cheese block, softened to room temperature

115g unsalted butter, softened to room temperature

360g icing sugar, plus an extra 1/4 cup if needed

1 tsp pure vanilla extract

A pinch of salt

Method:

To make the cake

  1. Preheat oven to 177°C and grease a 23x13cm pan.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl.
  3. Whisk together oil, brown sugar, eggs, and vanilla extract in a medium bowl.
  4. Pour wet ingredients into the dry ingredients and whisk until combined. Fold in grated carrots, pineapple, and pecans.
  5. Spread batter into the prepared pan. Bake for 45 to 55 minutes.
  6. The cake is done when a toothpick inserted in the center comes out clean. If the top (or edges of the cake) is browning too quickly in the oven, loosely cover with aluminum foil.
  7. Remove from oven and leave to cool.
  8. Spread frosting evenly over the cooled cake.
  9. Refrigerate for 30 minutes before serving.

To make the frosting

  1. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat together cream cheese and butter on high speed until smooth and creamy.
  2. Add 300g of icing sugar, vanilla and salt.
  3. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  4. For a thicker frosting, add extra icing sugar.

This recipe was first published in the April 2018 issue of Her World Malaysia.