Carrot Cake with Pecans
This Carrot Cake with Pecans recipe is so moist and delicious. A reminder of my childhood and my favorite season, Autumn.
It’s full of wonderful ingredients–carrots, pineapple, nuts, and spices that say “Fall” and “Harvest” and “Thanksgiving.” Oh, and topped with a to-die-for cream cheese frosting. Yum!
I like to use chopped pecans, but you may use English walnuts if that’s what you have in your pantry. Here in Southeast Kansas, we have a lot of pecan trees and it’s easy to get your hands on fresh pecans. I like to buy thin-shelled pecans in bulk, and then my husband and I will pick them out in the evening while we watch a little tv. It’s a fall tradition at our house.
Ingredients Needed to Make Carrot Cake with Pecans
- butter, softened
- brown sugar
- large eggs
- vanilla extract
- all-purpose flour
- baking soda
- salt
- ground cinnamon
- freshly ground nutmeg
- carrots
- crushed pineapple
- pecans
For the Cream Cheese Frosting
- cream cheese, room temperature
- butter, softened
- lemon juice
- vanilla extract
- powdered sugar
- chopped pecans
Instructions for Making This Recipe
Preheat oven to 350 degrees. Line two 9 inch cake pans with waxed paper and spray with cooking spray.
To prepare wax paper, I like to place a cake pan on top of 2 sheets of waxed paper. Using a pencil or pen, closely mark the outer edges with the pencil. Then cut around the markings and place the waxed paper inside the cake pans. Ta da! A perfect fit!
Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Peel and coarsely grate the carrots. Chop the pecans, using a nut chopper or chef’s knife.
In a large mixing bowl, cream together the softened butter and brown sugar. Add the large eggs one at a time along with vanilla extract. If possible, use real vanilla.
In a small bowl, mix together the all-purpose flour, baking powder, salt, ground cinnamon, and freshly ground nutmeg. Add to butter mixture, mixing well.
With a rubber spatula, fold in grated carrots, crushed pineapple (undrained) and chopped pecans.
Pour batter into prepared pans and gently tap on the counter to get rid of any air bubbles. Bake in preheated oven for 55-60 minutes until edges have pulled away from sides and toothpick inserted into the center comes out clean.
Set for 10 minutes and then remove from pans. Cool on wire racks.
In a small bowl, mix on high speed the softened cream cheese and butter, lemon juice, and vanilla extract. Lower speed, and add in powdered sugar. Mix until smooth. You may add more powdered sugar as needed, until you have the desired consistency.
Frosting the Cake:
To frost the layers, begin with the bottom layer by laying it on a flat cake plate or platter. Spread 1/3 of the frosting on top of the bottom cake layer. Place the top cake layer on top of the spread frosting.
Next frost the sides. Finish with the remaining frosting on the top and spreading until the entire cake is covered.
Sprinkle the top with chopped nuts as desired. This recipe will serve 16-20 people.
This recipe for two-layer Carrot Cake with Pecans will make a wonderful addition to your Thanksgiving meal, church potluck, or family gathering!
See more Cake Recipes Here. Browse Holiday Dinner Ideas Here.
Carrot Cake with Pecans
Equipment
Ingredients
- 1 1/2 cups butter softened
- 2 cups brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 2 cups peeled and grated carrots
- 1 cup crushed pineapple do not drain
- 1 cup chopped Pecans or English Walnuts
Cream Cheese Frosting
- 8 oz. cream cheese room temperature
- 6 tablespoons butter softened
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 - 3 cups powdered sugar
- 1 cup chopped pecans or English walnuts
Instructions
- Preheat oven to 350 degrees. Line two 9 inch cake pans with waxed paper and spray with cooking spray.
- Gather your ingredients so that you have everything close at hand. Prep your ingredients. Peel and coarsely grate carrots. Using a nut chopper or knife, chop pecans or English walnuts.
- In a large mixing bowl, cream together softened butter and brown sugar. On medium speed, add eggs one at a time along with vanilla extract.
- In a small bowl, mix together the all-purpose flour, baking powder, salt, ground cinnamon, and freshly ground nutmeg.
- Add flour mixture to creamed butter mixture, beating well. Fold in grated carrots, crushed pineapple (undrained), and chopped nuts.
- Pour batter into pans. Lightly tap pans on counter once to get rid of any air bubbles. Bake for 55-60 minutes until edges have pulled away from sides and toothpick inserted into the center comes out clean. Cool on wire racks.
- In a small bowl, mix on high speed the softened cream cheese and butter, lemon juice, and vanilla extract. Lower speed and add in powdered sugar. Mix until smooth. You may add more powdered sugar until you have the desired consistency.
- Frost layers, beginning with the bottom layer and using the frosting in thirds. Add the top layer and frost the sides. End with the remaining frosting on the top and spreading until the entire cake is covered. Sprinkle the top with chopped nuts as desired. Serves 16-20.
Thanks for sharing with me. I have it written as drained, but now you have me wondering… I know the cake is a very moist cake. Did you use large eggs?
Yes I did, I think I needed more pineapple and maybe extra large eggs. Although one of my guests did say it was more moist today. Thanks for your quick reply.