carrot pecan cake
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."
prep time
cook time
1 Hr 10 Min
method
Bake
yield
Ingredients
- 1 1/4 cups vegetable oil
- 2 cups sugar
- 2 cups sifted flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 4 large eggs
- 3 cups grated raw carrots
- 1 cup finely chopped pecans
- CREAM CHEESE FROSTING
- 8 ounces cream cheese
- 1/2 pound powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons milk
- 1/2 stick butter or margerine
How To Make carrot pecan cake
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Step 1Combine oil and sugar; mix well. Sift together the remaining dry ingredients.
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Step 2Blend 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.
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Step 3Pour into a greased 9x13 pan and bake at 325* for about 1 hour and 10 minutes. Cool in pan; when cool remove from pan.
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Step 4Frosting: Beat all ingredients until smooth. If too thick add a bit more milk. Frost cooled cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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