Carrot and Pecan cake wonderfully moist2016-03-03
- Servings : 10
- Prep Time : 45m
- Cook Time : 30m
- Ready In : 5:15 h
This is a wonderfully moist carrot and pecan cake.
This recipe will make a double layer 9 inch cake.
The carrot and pecan cake itself is quite easy to make. You can substitute the Pecan nuts with Walnuts if you prefer.
The tricky bit is the cream cheese filling and icing. If you follow the steps carefully it will work well.
The cream cheese icing and filling is not too sweet and has a nice tang.
- 312g Plain flour
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- Half Teaspoon salt
- 4 large eggs
- 1 cup (240ml) vegetable oil
- 300g Soft dark brown sugar
- 100g Caster sugar
- 1 Teaspoon pure vanilla extract
- 1 and 1/2 Teaspoons ground cinnamon
- 1 Teaspoon ground ginger
- 1/4 Teaspoon ground nutmeg
- 1/4 Teaspoon ground cloves
- 275g Grated carrots (medium fine on a box grater)
- 250g Pecan halves
Preheat oven to 300 fahrenheit 149 celcius. Line a large baking sheet with parchment paper and spread the pecans on the sheet and toast for 7 minutes. Remove from the oven and allow to cool.
Increase the oven temperature to 350 fahrenheit 177 celcius, line the bottom of two 9 inch, deep sided cake tins with baking parchment.
Coarsely chop the pecan nuts and set aside reserving some for decoration. In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs and vanilla together until combined and no lumps of sugar remain.
In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined.
Pour the wet ingredients into the dry ingredients and fold the ingredients together until just combined.
Fold in the carrots and the toasted chopped pecans until just combined.
Pour the batter evenly into the two cake pans, use a scale for this to make sure they both weigh the same. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in the pans and turn out on a wire rack.
While they are cooling make the filling. Link to the Filling/icing recipe is below.
Turn one of the cake layers upside down, this provide a flat surface for the filling and will be the bottom layer. Spread the filling generously onto middle of the bottom layer of your cake but don't go right to the edge or it will squeeze out!
Place the remaining layer of your cake on top, spread with any remaining filling and decorate with the pecan nut halves.