Carrot Pecan Cake



2 1/2 cup all-purpose flour

2 1/2 teaspoons ground cinnamon

3/4 teaspoon baking soda 1/2 teaspoon kosher salt

2 large eggs

1/2 cup buttermilk

1/2 cup honey

1 teaspoon vanilla extract

1 1/2 cups shredded carrots

3/4 cup chopped toasted pecans, divided


4 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1/8 teaspoon kosher salt

1 1/2 cups powdered sugar


For the cake

Preheat your oven to 350.

Line an 8" pan with parchment paper, allow 2" extra paper to overhang sides.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Make a well in center, then crack in eggs, and whisk to mix.

Add buttermilk, honey, and vanilla, then mix until blended.

Fold in carrots and 1/2 cup pecans, then pour into prepared pan.

Bake 25 minutes, remove from oven then let cool in pan 5 minutes.

Remove from pan using parchment as handles, and cool on rack, 1 hour.

For the frosting

Combine cream cheese and butter, beat with a mixer on medium until fluffy, 1 minute.

Add vanilla and salt, then beat until combined.

Add powdered sugar, then beat on low until combined, then increase speed to medium, and beat until smooth.

Spread frosting over cake, then top by sprinkling the remaining 1/4 cup of pecans.
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