This Spiced Carrot and Pecan Cake is the perfect centerpiece for your next tea time. It’s wonderfully moist, bursting with warm spices, and surprisingly easy to make, even for beginners. You’ll love sharing this delightful cake with friends and family.
Key Ingredients & Substitutions:
- Carrots: Use fresh carrots for the best flavor. Pre-shredded works in a pinch.
- Pecans: Walnuts or a mix of nuts can be substituted for pecans.
- Spices: Cinnamon, nutmeg, and ginger are key. You can adjust the amounts to your taste.
- Oil: Vegetable oil or another neutral oil keeps the cake moist.
- Cream Cheese Frosting: This is optional but highly recommended for a classic finish.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots (about 3 medium carrots)
- ¾ cup chopped pecans
For the Cream Cheese Frosting (Optional):
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Tools Needed: 9-inch round cake pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal. This ensures your cake releases perfectly.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set this mixture aside. You’re creating the base for your delicious cake recipes for tea time.
3. Mix Wet Ingredients
In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until everything is well blended and smooth. This wet mixture will provide moisture.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your cake tough. A gentle hand creates a tender crumb.
5. Fold in Carrots and Pecans
Gently fold in the grated carrots and chopped pecans. This step adds texture and flavor that makes this a standout among cake recipes for tea time. Distribute them evenly throughout the batter.
6. Bake the Cake
Pour the batter into your prepared cake pan and spread it evenly. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Frost
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once fully cooled, prepare the cream cheese frosting by beating softened cream cheese and butter, then gradually adding powdered sugar and vanilla extract until smooth. Spread the frosting over the cooled cake.
Variation Ideas:
- Pineapple Boost: Add ½ cup of crushed, well-drained pineapple to the batter for extra moisture and tang.
- Raisin Inclusion: Mix in ½ cup of golden or dark raisins for a chewy texture.
- Citrus Zest: Include 1 teaspoon of orange or lemon zest in the batter for a bright note.
- Naked Cake: Skip the frosting for a simpler, less sweet version. Dust with powdered sugar instead.
Storage Instructions:
Store your Spiced Carrot and Pecan Cake covered tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days, especially if frosted. For longer storage, wrap individual slices tightly and freeze for up to 2 months; thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Frost it closer to serving time if you prefer.
What kind of carrots should I use?
Any fresh carrots work well. Avoid baby carrots as they can be less flavorful.
Can I use pre-shredded carrots?
Yes, pre-shredded carrots are convenient, but fresh grating often yields a moister cake.
Can I make this into cupcakes?
Absolutely! Fill cupcake liners about two-thirds full and bake for 20-25 minutes.
Why is my cake dry?
Overmixing the batter or baking for too long can result in a dry cake. Follow the baking times closely.
Is this recipe good for beginners?
Yes, this recipe is straightforward and forgiving, making it perfect for those new to baking cake recipes for tea time.