Carrot Pecan Cake

Diane Schmidt


This cake is almost as sweet as the person who gave me this recipe...Mrs. Nancy Visser. Nancy is an amazing person.

Phillipians 1:3-6
"I thank my God upon every remembrance of you, always in every prayer of mine making request for you all with joy, for your fellowship in the gospel from the first day until now, being confident of this very thing, that He who has begun a good work in you will complete it until the day of Jesus Christ."


★★★★★ 1 vote

1 Hr 10 Min


  • 1 1/4 c
    vegetable oil
  • 2 c
  • 2 c
    sifted flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 2 tsp
  • 4 large
  • 3 c
    grated raw carrots
  • 1 c
    finely chopped pecans

  • 8 oz
    cream cheese
  • 1/2 lb
    powdered sugar
  • 1 tsp
  • 2 tsp
  • 1/2 stick
    butter or margerine

How to Make Carrot Pecan Cake


  1. Combine oil and sugar; mix well. Sift together the remaining dry ingredients.
  2. Blend half of the dry ingredient mixture into the oil and sugar mixture, blend well. Sift in the remaining dry ingredients alternately with the eggs, one at a time; mixing well after each addition. Add carrots and mix well. Add in the pecans; mix well.
  3. Pour into a greased 9x13 pan and bake at 325* for about 1 hour and 10 minutes. Cool in pan; when cool remove from pan.
  4. Frosting: Beat all ingredients until smooth. If too thick add a bit more milk. Frost cooled cake.

Printable Recipe Card

About Carrot Pecan Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American

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