Mom’s Classic Carrot and Pecan Cake Recipe
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INGREDIENTS
- 4 eggs
- ¾ cup/180 grams brown sugar
- ⅓ cup/65 grams sugar
- ¾ cup/150 grams canola oil
- ¼ cup/50 grams olive oil
- 1¾ cups/220 grams self rising flour
- 4 carrots, grated (330 grams)
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ⅓ cup/60 grams chopped pecans
Frosting:
- 1 cup/200 grams cream cheese
- 3½ tablespoons/50 grams butter
- ¼ cup/50 grams heavy whipping cream
- ⅔ cup/80 grams powdered sugar
INSTRUCTIONS
- In a bowl, beat eggs, brown and white sugar together for 2 minutes. Then, add canola oil and olive oil and mix well. Gradually add flour and mix until just combined. Next, fold in grated carrots, chopped pecans, cinnamon, and nutmeg until a uniform mixture is obtained.
- Pour the cake batter into a greased rectangular pan and place it in a preheated oven at 350°F (175°C) using the turbo setting for about 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove the cake from the oven and allow it to cool completely outside of the oven.
Frosting:
- Melt the butter in the microwave and add powdered sugar, mixing until well combined. Then, add the cream cheese and continue mixing until fully incorporated.
- In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the cream cheese mixture until a stable frosting is obtained.
- Once the cake has cooled, spread a layer of frosting on top using a palette knife, then sprinkle chopped pecans and cinnamon over the frosting.
MY NOTES
FAQ
Can I skip the nutmeg for this carrot and pecan cake recipe?
While nutmeg adds a distinct flavor to the cake, omitting it won’t drastically affect the overall taste. The cinnamon still provides warm, aromatic notes. However, consider enhancing the flavor with alternatives like ground cloves or allspice if available. Experimentation with spices allows customization to personal preference. If omitting, ensure the remaining ingredients are well-balanced, maintaining the cake’s integrity and deliciousness.
Can I make the cream cheese frosting in advance?
Yes, making the cream cheese frosting ahead is feasible and convenient. After preparing, transfer it to an airtight container and store it in the refrigerator. Ensure the frosting is properly sealed to prevent absorption of odors and maintain freshness. It can typically be stored for up to 3-5 days. Before using, allow the frosting to come to room temperature and give it a gentle stir to restore its smooth consistency. This approach streamlines the cake preparation process and offers flexibility for busy schedules.
Can I use a different oil for this carrot and pecan cake recipe?
Certainly, you can use a different oil for this carrot and pecan cake recipe if needed. Substitute oils such as vegetable oil, sunflower oil, or even melted coconut oil for canola oil and olive oil. Ensure the chosen oil has a neutral flavor to avoid overpowering the cake’s taste. Maintain the same measurement as indicated in the recipe. While the flavor profile may vary slightly, the cake’s texture and moistness should remain consistent, resulting in a delightful treat.
What can I substitute the heavy cream with?
If heavy cream is unavailable for the frosting, several substitutes can be utilized. Whole milk, half-and-half, or coconut cream can replace heavy cream in a pinch. For a dairy-free option, almond or soy milk with a higher fat content can be suitable alternatives. Keep in mind that the consistency and flavor may vary slightly depending on the substitute used. Experimentation and adjustments may be necessary to achieve the desired texture and taste for the frosting.
How should I store the cake, and how long will it stay fresh?
To preserve freshness, store the finished cake in an airtight container or tightly wrapped with plastic wrap. Keep it at room temperature for up to 2 days, ensuring it’s placed in a cool, dry area away from direct sunlight or heat sources. Alternatively, refrigerate the cake for up to 5 days to prolong its shelf life. Before serving, allow refrigerated cake to come to room temperature for optimal texture and flavor. Avoid freezing frosted cakes as the frosting may become compromised upon thawing.
Can I freeze the cake either before or after frosting it?
Freezing the unfrosted cake is preferable to maintain texture and flavor. Once cooled, tightly wrap the unfrosted cake layers in plastic wrap and aluminum foil before freezing. They can be stored for up to three months. When ready to use, thaw the cake in the refrigerator overnight and bring it to room temperature before frosting. Freezing frosted cakes is not recommended as the frosting may become soggy or lose its texture upon thawing, compromising the overall quality.
Can I make this carrot and pecan cake recipe gluten free?
You can make this cake recipe gluten-free by substituting a gluten-free flour blend for the regular flour. Ensure the gluten-free flour blend is appropriate for baking and contains xanthan gum or another binding agent to mimic the structure of gluten. Follow the same measurements and instructions for the recipe, but be mindful of potential differences in texture and moisture absorption. Additional adjustments may be necessary to achieve the desired consistency, but the flavor should remain deliciously intact.
