Carrot cake with pecans or walnuts

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Carrot cake has always held a special place in my heart, especially when it’s packed with crunchy pecans or walnuts. This delightful, moist cake is like a warm embrace on a cool day, and it pairs wonderfully with many dishes.

My personal favorite side is a savory pasta salad. The zesty Italian pasta salad with chickpeas, veggies, and homemade dressing provides a perfect counterbalance to the sweet and earthy tones of carrot cake. Imagine a spread with both of these on a sunny afternoon – pure bliss!

You might be wondering what makes carrot cake with pecans or walnuts so special. Let me take you through my journey of discovering this incredible cake, how I perfected it over countless bakes, and why it has become a staple in my kitchen.

Table of Contents

What is Carrot Cake with Pecans or Walnuts?

Carrot cake isn’t just any ordinary cake; it’s a harmonious blend of sweet, spicy, and nutty flavors. The star of the show is the shredded carrots that add moisture and a subtle sweetness. Pecans or walnuts inject a delightful crunch and a hint of earthiness that complements the cake’s sweetness. And let’s not forget the luscious cream cheese icing that tops it all off!

The Ingredients

Before we dive into the recipe, let’s talk about the ingredients. Carrot cake is a symphony of textures and flavors, and each ingredient plays a vital role. Here’s what you’ll need:

For the Spiced Pecans:

1 cup chopped pecans
2 teaspoons water
2 tablespoons unsalted butter

½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cayenne pepper

1 teaspoon maple syrup
1 teaspoon smoked paprika

For the Carrot Cake:

20 oz. finely shredded carrots
4 large eggs
1 ½ cups vegetable oil

2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon

2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt

2 teaspoons pure vanilla extract
½ cup crushed pineapple
1 cup chopped walnuts

For the Cream Cheese Icing:

8 oz. cream cheese, softened
½ stick unsalted butter, softened

1 lb. finely powdered sugar
2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice

How to Make Carrot Cake with Pecans or Walnuts

Creating the perfect carrot cake is an art, but don’t worry – I’ve got you covered! I’ll break down the process into easy-to-follow steps.

Step-by-Step Directions

Step 1: Preparing the Spiced Pecans

Start by prepping the spiced pecans. Melt the butter in a pan over medium heat. Add the pecans, water, sea salt, black pepper, cayenne pepper, smoked paprika, and maple syrup. Stir well to coat. Toast the pecans for 5-7 minutes, until they become fragrant and glossy. Set aside to cool.

Step 2: Mixing the Carrot Cake Batter

In a large mixing bowl, beat the eggs until fluffy. Slowly add the vegetable oil and sugar, continuing to beat until well combined. Mix in the vanilla extract.

In another bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Incorporating Carrots and Pineapple

Fold in the shredded carrots and crushed pineapple. The batter should be thick and well-mixed, with the carrots and pineapple evenly distributed.

Step 4: Adding the Walnuts

Gently fold in the chopped walnuts, ensuring they are spread throughout the batter.

Step 5: Baking the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Pour the batter into the prepared pan and smooth out the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before icing.

Step 6: Making the Cream Cheese Icing

Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and lemon juice until fully incorporated.

Step 7: Icing the Cake

Once the cake is completely cooled, generously spread the cream cheese icing over the top. Sprinkle the spiced pecans over the icing for a finishing touch.

Notes

To save time, grate the carrots in a food processor.
Ensure your cream cheese and butter are at room temperature for a smooth icing.
Double-check your baking powder and soda are fresh.

Use crushed pineapple, not chunks, to maintain consistency in the cake.
For a lighter cake, substitute some of the oil with applesauce.

Storage Tips

Store the carrot cake in an airtight container in the refrigerator. It should keep well for up to 5 days. For longer storage, you can freeze the cake (without the icing). Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before icing and serving.

Nutrition Information

Serving Suggestions

Serve with a cup of hot coffee:
The rich, bitter notes of coffee perfectly complement the sweetness of the carrot cake.

Pair with a scoop of vanilla ice cream:
The cold creamy ice cream enhances the moist texture of the cake.

Enjoy with a glass of cold milk:
Sometimes simplicity is best, and milk provides a refreshing contrast.

Accompany with a savory dish:
A side of pasta salad creates a balanced meal.

As a dessert for a holiday feast:
This cake shines as a grand finale for Easter or Thanksgiving dinners.

What Other Substitutes Can I Use in Carrot Cake with Pecans or Walnuts?

Almonds:
If pecans or walnuts aren’t your preference, chopped almonds can add a similar crunch and nutty flavor.

Raisins:
Incorporate raisins for the added sweetness and texture.

Coconut flakes:
Unsweetened coconut flakes can provide a subtle tropical twist.

Applesauce:
Replacing half the oil with applesauce can make the cake lighter and healthier.

Gluten-free flour:
A gluten-free flour blend ensures everyone can enjoy the cake while maintaining the same great taste.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15

Cook Time: 45

Cool Time: 30

Total Time: 1 30

Course: Dessert

Cuisine: American

Keyword: Carrot cake with pecans or walnuts

Servings: Servings

Calories: 785kcal

Author: Rebecca Novak

Equipment

Pan
Mixing bowl

Ingredients

Spiced Pecans:

1 cup chopped pecans
2 teaspoons water
2 tablespoons unsalted butter

½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cayenne pepper

1 teaspoon maple syrup
1 teaspoon smoked paprika

Carrot Cake:

20 oz. finely shredded carrots

4 large eggs
1 ½ cups vegetable oil
2 cups granulated sugar

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder

2 teaspoons baking soda
1 teaspoon kosher salt
2 teaspoons pure vanilla extract

½ cup crushed pineapple
1 cup chopped walnuts

Cream Cheese Icing:

8 oz. cream cheese softened

½ stick unsalted butter softened
1 lb. finely powdered sugar
2 teaspoons pure vanilla extract

1 tablespoon fresh lemon juice