Carrot-Pecan Butter Cake

"A carotty-spice cake with a nutty crunch."
 
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Ready In:
1hr 20mins
Ingredients:
18
Serves:
15
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ingredients

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directions

  • Preheat oven to 350F.
  • Butter and flour a bundt pan.
  • Sift 2 ¾ cup flour, baking powder and all the spices into a bowl.
  • Combine milk and vanilla in a separate bowl.
  • Beat butter on high speed until light and fluffy, about 3 minutes.
  • Add sugar in 2 additions, beating 2 minutes between each addition.
  • Add brown sugar; beat a further 2 minutes.
  • Add 3 of the yolks; beat another 2 minutes.
  • Add remaining 2 yolks and 3 of the whites; beat 4 minutes.
  • On low speed, beat in flour mixture in 3 additions and milk mixture in 2, beginning and ending with flour.
  • Stir in carrots and pecans.
  • Beat remaining 2 whites until foamy, add pinch of salt; continue beating until firm, not stiff, peaks form.
  • Fold carefully and thoroughly into cake batter.
  • Pour into prepared pan.
  • Bake in lower third of oven for 55 minutes to 1 hour.
  • Just before serving, sprinkle with icing sugar.

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Reviews

  1. WOW! This was a real surprise. When I read the ingredients I thought it would probably be good, but I was not prepared for fantastic. I took this to a relatives house for a dinner and I sure wish I had made one for us, as we each just got a very small piece at the party. Everyone asked for the recipe. I will be making this next week for our family. Thanks for sharing a wonderful recipe.
     
  2. WONDERFUL RECIPE!!! I am NOT a baker, but I made this to impress my Professional Chef hubby and it did the trick nicely. I took me a lot more prep time, but I am positive that is because I've never made a cake that didn't come from a box. I added 2 teaspoons ground Cardamon, some Jack Daniels soaked golden raisins (drained) and subbed heavy cream for milk (we like a dense cake) and fresh ground ginger. No one that has tasted this cake has had a negative thing to say about it. Not surprising, though, as it was recommended by KITTENCAL and everything I have ever tried that KITTENCAL posts or recommends turns out less than perfect! Thanks Evelyn and KITTENCAL!
     
  3. YUMMMMMMM! for someone that makes cakes on a regular basis, I would have to say that this one is one of the better cakes I have made, it's buttery moist and rises high, the only change I made was I used half and half in place of milk, and increased the ginger, wonderful recipe Evelyn! ...thanks Kitten:)
     
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Tweaks

  1. WONDERFUL RECIPE!!! I am NOT a baker, but I made this to impress my Professional Chef hubby and it did the trick nicely. I took me a lot more prep time, but I am positive that is because I've never made a cake that didn't come from a box. I added 2 teaspoons ground Cardamon, some Jack Daniels soaked golden raisins (drained) and subbed heavy cream for milk (we like a dense cake) and fresh ground ginger. No one that has tasted this cake has had a negative thing to say about it. Not surprising, though, as it was recommended by KITTENCAL and everything I have ever tried that KITTENCAL posts or recommends turns out less than perfect! Thanks Evelyn and KITTENCAL!
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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