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Carrot Cake With Pecans


This carrot cake is baked in a tube cake pan.  It's flavored with cinnamon and gets crunch from the chopped pecans. 


  • 1 1/4 cups vegetable oil
  • 2 cups granulated sugar
  • 2 cups all-purpose flour, sift before measuring
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 3 cups grated carrots, raw
  • 1 cup finely chopped pecans


In a mixing bowl, combine oil and sugar, blend well. Into another bowl, sift together dry ingredients. Sift half of the dry ingredients into the sugar and oil mixture; blend. Sift in remaining dry ingredients, alternating with eggs, one at a time, beating well after each addition. Add carrots and blend in well. Stir in nuts. Pour batter into a greased 10-inch tube pan. Bake at 325° for about 70 minutes, or until a wooden pick or cake tester inserted in center comes out with no batter clinging. Cool upright in the pan. Remove sides then remove cake from bottom of pan. If desired, ice with Orange Glaze or a thinned cream cheese icing.

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