The Best Pecan Carrot Cake Recipe

#carrotcake #recipe #dessert #cake #shorts
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Today we are making a Pecan Carrot Cake. It’s perfectly moist, soft and tender, packed with flavor, and it’s incredibly easy to make. This is an oil-based cake, which makes it very light and fluffy. And because oil is a liquid fat. This is a very simple and very reliable recipe, and it gives the most delicious results. Both the texture and the flavor of this carrot cake are SOOOO GOOD - and with the luscious, fluffy cream cheese frosting on top, the whole thing is simply divine.
I really hope you’ll love it as much as I do. Happy baking! :)
INGREDIENTS
Carrot Cake:
Light brown sugar 200g
Sunflower oil or vegetable oil 120g
Eggs 3 Large
Vanilla Extract 1tsp
All purpose flour 170g
Almond flour 40g
Baking powder 3/4 tsp
Baking soda 3/4 tsp
Kosher salt 1/4 tsp
Ground cinnamon 1 1/2 tsp
Ground ginger 1/2 tsp
Ground nutmeg 1/2 tsp
Carrots 200g
Chopped Pecans 80g
Raisin(seedless) 30g
Fresh Orange Juice 20g
Cream Cheese Frosting:
Cream Cheese 170g
Heavy cream 175g
Powdered sugar 80g
Vanilla Extract 1tsp
*Baking pan size: 8-inch square baking pan
INSTRUCTIONS
Carrot Cake:
1. Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 8-inch square baking pan with parchment/baking paper.
2. In a large bowl, whisk together the light brown sugar, oil, eggs, salt, vanilla extract and orange juice until well combined.
3. Sift in the AP flour and Almond flour, add baking powder, baking soda, ground cinnamon, ginger and nutmeg.
4. Whisk everything together into a smooth batter with no flour clumps.
5. Add the grated carrots roughly chopped pecans and seedless raisin, and fold them into the batter until they're evenly distributed throughout.
(Tip: Seedless raisins need to be chopped coarsely.)
6. Transfer the batter into the lined baking pan.
7. Bake at 350ºF (180ºC) for about 35 minutes or until well risen, golden-brown on top and an inserted toothpick/cake tester comes out clean.
8. Allow the cake to cool in the baking pan for about 10-15 minutes, then transfer it out of the pan onto a wire rack to cool completely.
(Tip: It’s important that your cake is cooled completely before you spread the cream cheese frosting on top.)
Cream cheese frosting:
1. In a large bowl, whisk the cream cheese until it's smooth and looser in texture.
2. Add the heavy cream, powdered sugar and vanilla extract, and whisk until soft peaks form.
3. Spread the cream cheese frosting on top of the cooled carrot cake all the way to the edges, using a small spatula or the back of a spoon to add some decorative swirls and swoops.
4. Sprinkle on some extra chopped walnuts as decoration.
Storage:
The carrot cake keeps well in a closed container in the fridge for 3-4 days.

[@rosamariacamposgutierrez5138]

Muy buenos días, Janice! SOOOO GOOD REALLY, VERY GOOD... Es la mejor receta de tarta de zanahoria que he visto en mucho tiempo! Impresionante 🌟👍🌟❤️💋 Muchas gracias, Janice 🌟🙋‍♀️😘😘😘🌈🥂🥂🥂🌈🥰🌟

[@everyday_baking]

Thanks for your feedback!🥰 I'm soooo glad you enjoyed this recipe!😋 Have a wonderful day! 😊💖💖🌹🌹🌸🌸

[@rosamariacamposgutierrez5138]

@@everyday_baking thanks Janice 🌟👍🌟💋

[@everyday_baking]

@@rosamariacamposgutierrez5138You are welcome!! 😊❤

[@thokozilelanga691]

Thank you 💕 so much it's great recipe ❤❤❤🎉

[@everyday_baking]

You're welcome and thank you for your feedback 😊. I'm so glad you enjoyed this recipe. Have a wonderful weekend! 🌹🌹❤️❤️✨✨

[@juanavaz6130]

Can i prepare it with walnut instead of pecan

[@everyday_baking]

Yes! You absolutely can and it will still be delicious 😋

[@JackelineCedeno-tx4ou]

Bueno