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The Best Carrot Cake with Cinnamon and Pecans. A foolproof homemade favorite.
This Carrot Cake with Cinnamon and Pecans is moist, warmly spiced, and topped with crunchy pecans. An easy homemade carrot cake recipe perfect for gatherings or weekend baking.
Classic Carrot Cake with Oil, Brown Sugar Sweetness, and Crunchy Pecans
Why you will love and enjoy Carrot Cake with Cinnamon and Pecans
- It’s incredibly moist with just the right cinnamon warmth
- The pecan nuts add crunch in every bite
- It stays soft for days, if it even lasts that long
Carrot Cake with Cinnamon and Pecans
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 to 14 slices depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This is the kind of carrot cake that disappears fast. It’s soft, warmly spiced, and honestly even better the next day when the flavors settle in.
Ingredients
Cake
- 4 large eggs, room temperature
- 2 cups white sugar
- 1 1/2 cups neutral oil
- 3 cups cake flour
- 3 tsp baking powder
- 2 tsp bicarbinate of soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 3 cups finely grated carrots, lightly packed
- 1 cup chopped pecan nuts
Icing
- 1 cup icing sugar, a dash of cinnamon
- 1/4 cup cottage cheese or sour cream
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease a 3-liter ring tin really well and lightly dust with flour so nothing sticks.
- In a large bowl, whisk the 4 large eggs and 2 cups white sugar until light and fluffy, about 3 to 4 minutes. It should look pale and slightly thick.
- Slowly beat in the 1 1/2 cups neutral oil while mixing.
- In a separate bowl, sift together the 3 cups of cake flour, 3 tsp baking powder, 2 tsp bicarbinate of soda, 2 tsp ground cinnamon, and 1/4 tsp salt.
- Fold the dry ingredients gently into the egg and sugar mixture.
- Stir in the 3 cups finely grated carrots and 1 cup chopped pecan nuts.
- Pour the batter into your prepared ring tin and smooth the top.
- Bake at 350⁰F (180⁰C) for 50 to 60 minutes. Start checking at 50 minutes.
- A skewer inserted into the center should come out clean or with a few moist crumbs.
- Let the cake stand in the tin for about 10 minutes before turning it out onto a wire rack.
- Cool completely before slicing or adding any frosting.
Icing
- In a large bowl, add the 1 cup icing sugar, a dash of cinnamon, and the 1/4 cup of cottage cheese (or sour cream) and blend together.
- Pour the mixture over the cold cake and decorate with additional chopped pecan nuts.
Notes
Created, prepared, tried, and tested Thilleshni
A Cinnamon Carrot Cake with 3 Cups Freshly Grated Carrots
Carrot Cake with Cinnamon and Pecans is the kind of bake that feels dependable from the first mix to the final slice. The moist crumb, warm cinnamon, and crunchy pecan nuts make it hard to stop at one piece, and once it’s on the table, it tends to disappear quickly.
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Yummy
Thank you for popping in here, Indira, and for the great rating of the recipe. I hope you do get an opportunity to try it out and enjoy every bite of it.
Ahh, you making me hungry 🙂
Thanks. Hope you enjoy it.