Carrot/Pecan Cake With Cream Cheese Frosting

Everyone has their favourite recipe and this just might be a new one to try the next time you have too many carrots in the refrigerator.

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 cup Crisco oil
  • 3 large eggs
  • 1  1/3 cup flour
  • 1  1/2 tsp. baking soda
  • 1  1/2 tsp. baking powder
  • 1  1/2 tsp. ground cinnamon
  • 1/4 cup chopped candied ginger
  • pinch of salt
  • 1/2 tsp. pure vanilla
  • 2 cups grated carrots
  • 1/2 cup chopped pecans

In a large mixing bowl, beat the sugars and oil. When blended, add the eggs, one at a time, beating well after each addition.

Sift together the flour, baking soda, baking powder, cinnamon and salt. Stir this into the egg mixture.  Add the vanilla and stir to blend. Add the grated carrots, candied ginger and pecans and stir well.

Spread into a greased 9 inch square pan. Bake for about 35-40 minutes in a 350 degree oven. Check with a toothpick in the center of the cake  to ensure it is done. Cool on a rack.

Cream Cheese Frosting 

  • 4 ounces of Philadelphia Cream Cheese, softened
  • 1/4 cup butter, room temperature
  • 1 tsp. pure vanilla
  • 2 cups icing sugar

Beat the cream cheese, butter and vanilla until completely smooth. Slowly add the icing sugar and keep beating until completely smooth.

Frost the cake and keep in the refrigerator.

This is a moist, flavourful and wonderful version of a family favourite. The icing is as good as the cake. Try it, you’ll see.



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