Carrot Cake with Pecans by @millsandbuns

1h

8 servings

🍬

100 g

Brown sugar

🍬

50 g

Caster sugar

🥚

2

Eggs

🍦

2.5 ml

Vanilla extract

🫗

90 ml

Oil

🌾

150 g

Flour

🫙

5 ml

Baking soda

🪵

1.3 ml

Cinnamon powder

🧂

1.5 g

Salt

🥕

2

Carrots

🥜

50 g

Pecans

🧁

120 g

Cream cheese frosting

  1. Preheat

    Preheat the oven to 180°C (350°F). Grease and line one 8 x 4 inch loaf pan.

  2. Peel
    • red carrot
    • pecan

    Peel and shred 2 red carrots using a box grater. Finely chop 50 g pecans.

  3. Whisk
    • brown sugar
    • caster sugar
    • egg

    Whisk 100 g brown sugar, 50 g caster sugar, and 2 eggs in a large mixing bowl. Continue until the mixture is pale and slightly thickened.

  4. Add
    • vegetable oil
    • vanilla extract
    • Eggs

    Add 90 ml vegetable oil and 1/2 teaspoon vanilla extract to the egg mixture. Stir until fully combined.

  5. Add
    • all-purpose flour
    • ground cinnamon

    Add 150 g all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Fold gently just until roughly combined.

  6. Fold
    • red carrot
    • pecan

    Fold the shredded red carrots and chopped pecans into the batter. Stop folding when they are evenly distributed.

  7. Transfer

    Transfer the batter to the prepared loaf pan. Level the surface with the silicone spatula.

  8. Bake

    Bake the loaf at 180°C (350°F) for 40 to 45 minutes. Test the center with a skewer; it is ready when the skewer comes out clean.

  9. Cool

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack and cool completely.

  10. Spread
    • cream cheese frosting

    Spread 115 g cream cheese frosting over the cooled loaf. Slice the cake into 8 portions to serve.

Carrot Cake with Pecans by @millsandbuns

1h

8 servings

🍬

100 g

Brown sugar

🍬

50 g

Caster sugar

🥚

2

Eggs

🍦

2.5 ml

Vanilla extract

🫗

90 ml

Oil

🌾

150 g

Flour

🫙

5 ml

Baking soda

🪵

1.3 ml

Cinnamon powder

🧂

1.5 g

Salt

🥕

2

Carrots

🥜

50 g

Pecans

🧁

120 g

Cream cheese frosting

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (350°F). Grease and line one 8 x 4 inch loaf pan.

    🍳8 x 4 inch loaf pan

  2. Step 2/10

    Peel and shred 2 red carrots using a box grater. Finely chop 50 g pecans.

    🥕red carrot
    🥜pecan
    🧀box grater
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Whisk 100 g brown sugar, 50 g caster sugar, and 2 eggs in a large mixing bowl. Continue until the mixture is pale and slightly thickened.

    🍬brown sugar
    🍬caster sugar
    🥚egg
    🥣large mixing bowl
    🥄whisk

  4. Step 4/10

    Add 90 ml vegetable oil and 1/2 teaspoon vanilla extract to the egg mixture. Stir until fully combined.

    🫗vegetable oil
    🍦vanilla extract
    🥣large mixing bowl
    🥄whisk

  5. Step 5/10

    Add 150 g all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Fold gently just until roughly combined.

    🌾all-purpose flour
    🫙baking soda
    🪵ground cinnamon
    🧂salt
    🥣large mixing bowl
    🥄silicone spatula

  6. Step 6/10

    Fold the shredded red carrots and chopped pecans into the batter. Stop folding when they are evenly distributed.

    🥕red carrot
    🥜pecan
    🥣large mixing bowl
    🥄silicone spatula

  7. Step 7/10

    Transfer the batter to the prepared loaf pan. Level the surface with the silicone spatula.

    🍳8 x 4 inch loaf pan
    🥄silicone spatula

  8. Step 8/10

    Bake the loaf at 180°C (350°F) for 40 to 45 minutes. Test the center with a skewer; it is ready when the skewer comes out clean.

    🍳8 x 4 inch loaf pan
    🍢skewer

  9. Step 9/10

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack and cool completely.

    🍳8 x 4 inch loaf pan
    ✨wire rack

  10. Step 10/10

    Spread 115 g cream cheese frosting over the cooled loaf. Slice the cake into 8 portions to serve.

    🧁cream cheese frosting
    🥄silicone spatula
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Sweeteners, Eggs, Flavorings, Leavening Agents, Seasonings, Dairy

Ingredients

Brown sugar, Caster sugar, Eggs, Vanilla extract, Oil, Flour, Baking soda, Cinnamon powder, Salt, Carrots, Pecans, Cream cheese frosting

Notes

Carrots (whole, shredded, seasonal red carrots), Pecans (chopped), Cream cheese frosting (for finishing, amount not given)

Allergens

Egg, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

385 kcal

Macro nutrients

Protein: 5g, Total fat: 20g, Saturated fat: 5g, Carbohydrates: 50g, Sugars: 34g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 1.4mg, Potassium: 180mg, Sodium: 260mg

Vitamins

Vitamin A: 420µg RAE, Vitamin E: 2.1mg, Vitamin B6: 0.15mg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large mixing bowl, whisk, silicone spatula, box grater, chef's knife, cutting board, 8 x 4 inch loaf pan, skewer, wire rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Easter, Spring, Afternoon tea, Brunch, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Soft, Creamy, Crunchy

Flavors

Sweet, Warm spiced, Caramel-like, Nutty, Tangy, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store in an airtight container,Only for an unfrosted loaf), fridge : 5 days (Store in an airtight container,Keep frosted cake refrigerated because of the cream cheese frosting), freezer : 3 months (Freeze individual unfrosted slices tightly wrapped,Thaw in the fridge before frosting or serving)