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Copycat Carrot Cake with Pecans

Carrot Cake with Pecans

It’s no secret that carrot cake is one of the most beloved desserts around the world. But what if you could take this already delicious dessert to the next level
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Author: Lori Walker, MS, RD
Course: Dessert
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 470kcal

Equipment

  • round cake pans
  • Parchment paper

Ingredients

CARROT CAKE INGREDIENTS

  • 2 cups 260g all-purpose flour
  • 1/2 teaspoon salt
  • 1 ¼ cups 295ml canola or olive oil
  • 2 teaspoons baking soda
  • 4 large eggs at room temperature
  • 1 ½ teaspoons ground cinnamon
  • 1 cup 190g lightly packed brown sugar
  • 1 cup 200g granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups 300g grated peeled carrots, 5 to 6 medium carrots
  • 1 cup 120g coarsely chopped pecans
  • 1/2 cup 70g raisins

FOR CREAMY FROSTING

  • 8 ounces 225g cream cheese, at room temperature
  • 1 ¼ cups 140g confectioners' sugar
  • 1/3 cup 80ml cream cheese
  • 2 teaspoons cornstarch optional
  • 1/2 cup 50g coarsely chopped pecans, for topping cake

Instructions

Step 1: Preparing The Cake Batter

  • To begin, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
  • In a separate large mixing bowl, combine the canola oil, granulated sugar, brown sugar, and vanilla extract. Mix well until the sugars have dissolved and the mixture is smooth.
  • Add the eggs one at a time, beating well after each addition. Make sure they are at room temperature to ensure even mixing.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
  • Fold in the grated carrots, chopped pecans, and raisins, making sure they are evenly distributed throughout the batter.

Step 2: Baking The Cake

  • Divide the batter equally between the prepared cake pans.
  • Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 3: Creating The Creamy Frosting

  • In a mixing bowl, combine the cream cheese, cornstarch (if using), and confectioners’ sugar. Beat until creamy and smooth.
  • Gradually add the cream, continuing to beat until well incorporated and the frosting reaches a spreadable consistency.

Step 4: Assembling The Cake

  • Place one cake layer on a serving plate or cake stand. Spread a generous amount of the creamy frosting over the top.
  • Place the second cake layer on top and frost the entire cake, including the sides, with the remaining cream cheese frosting.
  • Finally, sprinkle the coarsely chopped pecans over the frosting to add a delightful crunch and decoration.

Notes

  • To ensure a moist cake, do not overmix the batter once the dry ingredients are added. Overmixing can lead to a dense texture.
  • If you prefer a subtler nut flavor, you can reduce the amount of pecans or omit them altogether.
  • Feel free to substitute raisins with other dried fruits such as cranberries or chopped dates for a twist on the classic recipe.
  • To enhance the flavor of the pecans, you can lightly toast them before adding them to the cake batter. Simply spread the chopped pecans on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes or until fragrant.
  • Make sure the cream cheese for the frosting is softened and at room temperature to ensure easy mixing and a smooth texture.
Keyword: Carrot Cake with Pecans