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Carrot and Pecan Cake | mylittlelarder.com

Best Ever Carrot and Pecan Cake

A spiced layered carrot cake with toasted pecans and mountains of pillowy cream cheese frosting. Your new favourite carrot cake is so easy, the whole cake is made in the food processor!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12


Carrot Cake

  • 3 medium carrots
  • 1 cup neutral ideally cold-pressed oil (e.g. grapeseed, canola etc)
  • 2 cups golden unrefined caster sugar (or regular caster sugar)
  • 4 large free-range eggs
  • 1 cup wholemeal flour
  • 1 cup plain all-purpose flour
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 2 tsp baking soda
  • 1 Tbsp orange juice
  • 3/4 cup pecans or walnuts, roughly chopped

Cream Cheese Frosting

  • 125 g unsalted butter, room temperature
  • 500 g cream cheese, room temperature
  • 3 cups icing sugar (confectioners sugar)
  • juice of 1 lemon

To decorate

  • 3/4 cup toasted pecans, roughly chopped
  • caramel (optional)


  1. Preheat oven to 160C/325F on bake. Grease and line two 20cm/8in cake tins.
  2. Either grate carrots by hand or fit your food processor with grating attachment. Grate carrots, remove from food processor and set aside. Fit food processor with blade attachment (don’t worry if there are a few pieces of grated carrot stuck to the sides).
  3. Place oil, sugar and eggs in the food processor (or mixing bowl) and mix to combine. Add wholemeal flour, plain flour, salt and spices. Add back in the grated carrot and pulse (or mix) until just combined. Be careful not to over mix.
  4. In a small bowl, mix together the baking soda and orange juice until the baking soda is dissolved. Add to food processor and pulse until just incorporated.
  5. Divide evenly between two tins and bake for about 40-45 min or until a skewer comes out clean when inserted into the cake and the cake is springy to the touch. Leave cake to cool in the tins for 10 min before turning out and allowing to cool completely on a wire rack. While the cake is cooling, make the praline pecans and cream cheese frosting.

For the cream cheese frosting:

  1. To make the cream cheese frosting and place butter in the bowl of an electric mixer. Beat for 3-5 minutes until light and fluffy. Add icing sugar one cup at a time until fully incorporated. Beat for another 3-5 minutes until light and fluffy. Add lemon juice and mix to combine.

To assemble:

  1. If cakes have a slight dome, use a serrated knife to cut off the domes to give two even cakes. Spread one cake with half the cream cheese frosting. Top with the second cake and spread with remaining frosting. Sprinkle over chopped toasted pecans and serve. Drizzle with caramel sauce, if desired. The cake is best eaten on the day of decorating, however, an unfrosted cake will keep for up to 1 week in an airtight container.