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Carrot-Pecan Butter Cake

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“A carotty-spice cake with a nutty crunch.”
1hr 20mins

Ingredients Nutrition


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

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