Carrot Pecan Cake Recipe

This is a spicy, dense and moist cake topped with a rich cream cheese frosting.

2 cups all-purpose flour
1 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp nutmeg
4 eggs, lightly beaten
1 cup vegetable oil
4 cups peeled, grated carrots
1 tsp vanilla or rum
1-1/2 tbsp grated fresh ginger
1/2 cup toasted pecans, finely chopped

12 oz. cream cheese
1 stick butter (8 tbsp)
1 tsp vanilla extract
3 cups confectioners sugar



Step 1: Preheat oven to 350°F.

Step 2: Grease and flour two 8″ round cake pans. In a large bowl, mix together flour, sugar, baking powder, baking soda, salt and spices. Add eggs, oil, grated carrots, vanilla, ginger and nuts. Stir to combine. Pour batter evenly into prepared cake pans.

Step 3: Bake for about 25 minutes or until toothpick inserted in centre comes out clean. Allow cakes to cool completely before frosting with cream cheese frosting (see below).


Step 1: In a large bowl, beat together cream cheese, butter and vanilla with an electric mixer. Gradually add in confectioner’s sugar and beat until light and fluffy.

Step 2: Spread first cake round with 1/3 of frosting. Top with second cake layer and spread remaining frosting on top and sides.


© Gray