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Desserts

Carrot/Pecan Spice Cake

Oil-based carrot cake with cinnamon and finely chopped pecans, baked slow in a tube pan or 9x13.

Not this recipe — add a photo of yours.Photo: Andy Li (CC0, via Wikimedia Commons)

Cook
1 hr 10 min

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1 1/4 cups salad oil
  • 2 cups sugar
  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 4 eggs
  • 3 cups raw grated carrots
  • 1 cup finely chopped pecans or walnuts

Directions

  1. Combine oil and sugar; mix well.
  2. Sift together remaining dry ingredients. Combine with sugar mixture. Add eggs one at a time, mixing well after each one.
  3. Add carrots and mix well; then mix in nuts.
  4. Pour into a 9 x 13 pan or lightly oiled 10” tube pan. Bake in a slow oven (325 degrees) for about 1 hour and 10 minutes. Cool then frost.

Notes

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