Carrot & Pecan Cake

A perfect cake to bake & enjoy during the Easter holiday, serve in generous slices with an afternoon cup of tea.

  • 225g soft light brown sugar
  • 250mls sunflower oil
  • 4 medium eggs
  • 200g carrots, peeled & grated
  • 300g self raising flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 70g pecans, toasted & chopped
For the icing:
  • 75g unsalted butter, softened
  • 120g full fat cream cheese
  • 420g icing sugar, sifted
  • 30g pecans, toasted & chopped

Follow these steps

  • Preheat the oven to 180degC/160degC fan then grease and base line two 20cm round cake tins with baking paper
  • In a large bowl, whisk together the sugar, oil and eggs until the mixture thickens slightly and is pale in colour. Add the grated carrots and mix well.
  • Fold the flour, spices and chopped pecans into the mix then divide evenly between the two prepared cake tins. Bake in the pre-heated oven for 30-35 minutes or until a skewer inserted in the middle of each cake comes out clean.
  • Leave the cakes to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  • To make the icing beat the butter and cream cheese together for about a minute until creamy. Beat in the icing sugar in two stages to form a smooth icing. Sandwich the two cakes together with half the icing, then spread the remaining icing on top. Scatter the chopped pecans around the edge of the cake to finish.

You might also be interested in...

Simple to make and so good for you, our warming soup recipe is perfect... read more
Our delicious red onion marmalade goes perfectly with cheese & oatcakes as well as pate... read more
These pretty pink marshmallows would be perfect for your Valentine, either gift wrapped... read more