Carrot Pecan Butter Cake
Indulge in the ultimate dessert delight with this Carrot Pecan Butter Cake—a moist, flavorful masterpiece that combines the earthy sweetness of freshly grated carrots with the nutty, buttery crunch of pecans. Enhanced by warm spices like cinnamon and nutmeg, the cake layers are tender and perfectly balanced. Topped with a luscious cream cheese frosting that’s light yet tangy, this show-stopping dessert is ideal for celebrations or as a comforting treat. With simple pantry staples like all-purpose flour, butter, and brown sugar, and an easy-to-follow method, this recipe ensures bakery-worthy results every time. Whether you're hosting a gathering or satisfying your sweet cravings, this Carrot Pecan Butter Cake will quickly become a new favorite. Perfect for springtime festivities, holiday tables, or just because—every slice is a bite of bliss!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 100 grams light brown sugar
- 4 whole large eggs
- 2 teaspoons pure vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 300 grams grated carrots
- 120 grams pecans, chopped
- 120 milliliters whole milk
- 200 grams cream cheese
- 115 grams unsalted butter (for frosting)
- 200 grams powdered sugar
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 175°C (350°F) and grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes using a stand or hand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Stir in the grated carrots and chopped pecans using a spatula. Gently fold in the milk until the batter is smooth and fully incorporated.
Divide the batter evenly between the prepared cake pans and spread it into an even layer.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the cream cheese frosting, beat together the cream cheese and unsalted butter until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar, one spoonful at a time, and continue beating until light and fluffy.
Mix in the vanilla extract and beat until well combined. If necessary, chill the frosting for 15-20 minutes for easier application.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides evenly.
Sprinkle additional chopped pecans on top for garnish, if desired. Slice and serve!
Nutrition Facts
Calories |
6952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.5 g | 539% | |
| Saturated Fat | 200.9 g | 1004% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 4596 mg | 200% | |
| Total Carbohydrate | 762.6 g | 277% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 528.3 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 850 mg | 65% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2413 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
