Best Carrot Pecan Cake Recipes

PECAN CARROT BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange zest. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack. , For frosting, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.

CARROT CAKE WITH PECAN FROSTING

Steps:

• Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

CARROT CAKE WITH PECAN CREAM FILLING AND CREAM CHEESE ICING

Steps:

• For Pecan Cream Filling: A day before you make the cake, blend the sugar, flour and salt in a heavy saucepan.
• Gradually stir in the cream.
• Add the butter.
• Cook and stir the mixture over low heat until the butter has melted; then let simmer 20 to 30 minutes until golden brown, stirring occasionally.
• Cool to lukewarm.
• Stir in the pecans and vanilla.
• Let the mixture cool completely.
• Refrigerate it overnight.
• If it is too thick to spread, bring it to room temperature before using.
• For Carrot Cake: Preheat the oven to 350°F.
• Butter and flour a 10-inch tube pan.
• In a large bowl, whisk together the corn oil and the sugar.
• In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
• Sift half the dry ingredients into the oil-sugar mixture, then blend well.
• Sift in the rest of the dry ingredients while adding the eggs, one at a time.
• Mix well.
• Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
• Pour the batter into the prepared tube pan.
• Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
• Cool upright, in the pan, on a rack.
• While the cake is baking, prepare the icing.
• Icing: Cream together the butter and cream cheese until well blended and fluffy.
• Sift in the confectioners' sugar.
• Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
• Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
• Assembly: Run knife around inside of pan to loosen cake.
• Invert onto serving plate.
• With a long serrated knife, carefully split the cake into 3 horizontal layers.
• Spread the filling between the layers. (You may not need it all).
• Frost the top and sides of the cake with the icing.

PINEAPPLE PECAN CARROT CAKE

Steps:

• Beat together oil, sugar and eggs until completely combined.
• In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves.
• Add to egg-sugar mix and mix well.
• Drain the pineapple well.
• Add carrots, pecans, and pineapple to mix. Blend well.
• Pour batter into a greased and floured 9 or 10 inch pan.
• Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
• Let cake cool on rack without taking out of pan.
• Cream together cream cheese, powdered sugar and vanilla extract.
• Take cake out of pan and cover with the frosting. Sprinkle with coconut.

APPLE-PECAN CARROT CAKE

Steps:

• 1. Heat oven to 350^. Butter well 2 parchment covered 9-inch cake pans. Sprinkle with 1 1/3 cups of toasted pecans. Shake pan to coat bottoms and sides of pans with the nuts.
• 2. Stir together the flour,soda,salt and apple pie spice. Stir eggs,sugar vegetable oil, buttermilk and vanilla in a large bowl until well blended. Fold in apples, carrots and remaining 1 cup of pecans. Pour batter evenly into prepared pans.Bake for 30-35 minutes until toothpick test comes out clean. Cool in pans for 10 minutes. Remove pans and cool completely, about 1 hour.
• 3. Place 1 cake layer, pecan side down, on serving plate. Spread top of cake layer with 2/3 cup of the Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle some of the caramel sauce over frosting, and swirl sauce into frosting. Serve immediately. Refrigerate any left over cake.
• 4. APPLE-CIDER-CARAMEL-SAUCE: (make this the day before) Cook cider in a 3 qt saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil 2 minutes. Remove from heat and cool completely. Refrigerate up to 1 week. To reheat, microwave at high 10 to 15 seconds or just until warm; stir until smooth.
• 5. MASCARPONE FROSTING: Stir mascarpone cheese, powdered sugar and vanilla in a medium bowl just until blended. Beat cream at low speed with mixer until foamy; increase speed to medium-high, beating until stiff peaks form. Gently fold whipped cream mixture into mascarpone cheese..Use immediately.

APPLE-PECAN CARROT CAKE RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans. 2. Stir together flour and next 3 ingredients. 3. Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans. 4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). 5. Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.

CARROT-PECAN BUTTER CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour a bundt pan.
• Sift 2 ¾ cup flour, baking powder and all the spices into a bowl.
• Combine milk and vanilla in a separate bowl.
• Beat butter on high speed until light and fluffy, about 3 minutes.
• Add sugar in 2 additions, beating 2 minutes between each addition.
• Add brown sugar; beat a further 2 minutes.
• Add 3 of the yolks; beat another 2 minutes.
• Add remaining 2 yolks and 3 of the whites; beat 4 minutes.
• On low speed, beat in flour mixture in 3 additions and milk mixture in 2, beginning and ending with flour.
• Stir in carrots and pecans.
• Beat remaining 2 whites until foamy, add pinch of salt; continue beating until firm, not stiff, peaks form.
• Fold carefully and thoroughly into cake batter.
• Pour into prepared pan.
• Bake in lower third of oven for 55 minutes to 1 hour.
• Just before serving, sprinkle with icing sugar.

CARROT-PECAN CAKE

Steps:

• Cut 3 carrots into 1/2-inch-thick rounds. Place a steamer basket in a medium saucepan containing 1 inch of water. Bring water to a boil; add carrots. Steam until fork-tender, about 10 minutes. Transfer to a medium bowl, and mash with a fork to yield 1 cup; set aside. Grate the remaining 2 carrots to yield 1 cup, and set aside.
• Preheat the oven to 350 degrees. Grease an 8-inch-round Bundt or angel-food cake pan with margarine, and dust with matzo meal. In a small bowl, whisk together 1/3 cup potato starch, ground pecans, cinnamon, and allspice; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat all 4 egg yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Add mashed carrots, orange zest, and margarine. Continue beating until mixture is light in color. Transfer to a large bowl. Wash and dry mixer bowl and attachment.
• Place egg whites in the mixer bowl, and beat on medium-high speed until soft peaks form. With the mixer running, slowly pour in the superfine sugar, and beat until stiff and glossy. Fold both the egg-white and potato-starch mixtures into the egg-yolk mixture. Fold in raisins, chopped pecans, and grated carrots. Pour batter into the prepared pan.
• Transfer pan to oven; bake until a cake tester inserted into the middle of the cake comes out clean, about 40 minutes. Transfer pan to a wire rack to cool, about 2 hours.
• To unmold the cake, hold the pan in a hot-water bath for 10 seconds, then invert the cake onto a serving platter. Place granulated sugar and remaining 1/2 teaspoon potato starch in the bowl of a food processor. Process 2 minutes. Before removing the lid of the bowl, let dust settle. Transfer mixture to a fine sieve, and dust cake.

APPLE-PECAN CARROT CAKE

Steps:

• Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans. Stir together flour and next 3 ingredients. Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately. *Use Spiced Pecan recipe; omit ground red pepper

PINEAPPLE UPSIDE-DOWN PECAN PRALINE CARROT CAKE

Steps:

• Heat oven to 350 degrees.
• Spray a 12-cup coffee cake or angel food pan with non-stick cooking spray.
• For cake, pour melted butter evenly in pan then sprinkle with 1/2 cup brown sugar.
• Drain pineapple well. Put drained juice and 1/2 cup of pineapple in a medium bowl. Stir in carrots, pecans, and raisins. Set aside.
• Spoon remaining drained pineapple over brown sugar in pan. Set aside.
• In a small bowl, stir milk and vinegar together. Set aside for 5 minutes.
• In a large mixing bowl, beat together eggs, granulated sugar, remaining 3/4 cup brown sugar, oil, and vanilla on medium speed for 1-2 minutes until smooth. In a medium bowl, stir together flour, soda, salt, coffee creamer, and cinnamon. With mixer on low, alternately beat dry ingredients and milk mixture into egg mixture until combined.
• Use a wooden spoon to stir pineapple/carrot mixture into batter. Stirring until well mixed. Spoon evenly over pineapple in pan.
• Bake on center rack for 45-50 minutes or until center tests done with a toothpick. Cool for 10 minutes before running a knife down side of pan to loosen cake. Carefully invert onto a cake plate.
• While cake is baking, prepare pecans. In a medium mixing bowl, beat egg white and vanilla on medium speed until frothy. In a small bowl, stir together brown sugar and coffee creamer. With mixer on low speed, beat into egg white mixture until combined. Stir in pecans until completely coated.
• Line a large baking sheet with wax paper. Spray with non-stick cooking spray. Spread pecans on wax paper, separating as much as possible.
• Bake at 350 degrees for about 20 minutes or until pecans appear dry and are brown. Remove from oven and cool enough to use hands to remove, carefully pulling wax paper from pecans. Break apart any chunks.
• Just before serving, sprinkle half of pecans on top of cake. Slice cake and place slices on serving plates. Spray slices with whipped cream then sprinkle with a few more pecans. Serve 12-16.

PECAN BOURBON CARROT CAKE RECIPE - (3.7/5)

Steps:

• 1 Preheat oven to 350°F (180°C). Spray or oil three 9-inch (1.5-L) round cake pans. 2 Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Plump up raisins by placing in a small microwave bowl and adding bourbon. Microwave on high 1½ minutes, stirring partway through. Bourbon should just start to boil. Set aside and stir occasionally. Chop nuts and toast in the oven for about 6 minutes, stirring partway through. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Stir to blend, then make a well in the centre. 3 Combine oil, sugar, eggs and vanilla in a medium bowl. Using an electric mixer, beat on medium speed for 3 minutes. Scrape into well in flour mixture and stir with a spoon or spatula just until even in colour. Stir in carrots, followed by raisins and bourbon that hasn't been absorbed. Sprinkle with nuts and just mix in. It will be very thick. 4 Divide batter between pans, adding about 2¼ cups (550 mL) to each. Spread evenly to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 30 to 35 minutes. Remove to a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It's best to bake cakes a day ahead of icing and leave at room temperature overnight. 5 Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until very creamy. Add bourbon and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. If too thin, work in a little more sugar. Can be refrigerated for about an hour before using. 6 To assemble, place a cake, top-side down, on a platter. Lay the other 2, top-side up, on waxed paper. Brush with bourbon if you like. Spoon an equal amount of frosting on each. Spread over cakes, leaving a narrow border of cake around edge of cake on platter and on 1 other cake. Spread frosting right to the edge of the third cake. Stack cakes, placing the fully covered layer on top. Garnish with whole pecan halves. It's best to refrigerate several hours or overnight before serving.

PINEAPPLE PECAN CARROT CAKE

Steps:

• Grate carrots in food processor and place in large mixing bowl. Add brown sugar and stir to coat, set aside for one hour. In a separate bowl, beat eggs slightly. Then add in sugar, oil, and vanilla, beating well after each addition. Stir in drained pineapple and raisins. Sift together flour, baking soda, salt and cinnamon. Stir into wet mixture until moistened. Drain liquid from carrots and add to batter along with pecans. Stir until well combined. Pour batter into a greased 9x13 pan. Bake at 350 for 45-50 minutes. Cool completely.
• For frosting, beat butter with a mixer for one minute. Turn mixer on low speed and gradually add powdered sugar. Increase to medium speed, add salt and milk, and beat for 3 minutes. Spread on cooled cake.

PECAN CARROT BUNDT CAKE

Steps:

• In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Beat in lemon and orange peels.
• Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
• For frosting, in a mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.

CARROT CAKE W/ PECAN FILLING & CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees F. While the oven is heating up, add 2 C pecans (divided) to an ungreased baking sheet & toast, about 5 minutes. WHY TOAST THE NUTS?: It brings out the oils in the nuts to make them taste better.
• CAKE: Cream the sugar, eggs, oil & sour cream together; mix well. Add carrots; mix to coat. CARROT NOTE: I buy the shredded & freeze it. Then I pulse it in a food processor (while still frozen) to chop it even more. Perfect & easy!!!!
• Sift together dry pudding mixes, flour, soda, cinnamon & salt. Add slowly to mixture; mix to combine. Add vanilla & 1 C pecans. Pour into 2 - 10" round cake pans greased & floured. Spread evenly. Bake 40 - 50 minutes - just keep an eye on it after 40 minutes or until toothpick comes out clean. Transfer to a wire rack & cool completely.
• ICING: Cream the cheese, butter & sugar together; mix until well combined. Add vanilla; mix well.
• ASSEMBLY: On cake plate, place 1 layer of cake, spread with all of the coconut pecan frosting; spread evenly. Top with other layer of cake. Ice the top & sides of cake with the icing. Top with 1 C pecans evenly.