Carrot pecan cake

Fluffy, golden carrot cake is swirled with crunchy pecans and topped with a sweet, creamy cream cheese frosting to create the most wonderful dessert suitable any time of the day.

  • 1 hr 15 mins preparation
  • 15 mins cooking
  • Serves 12
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Carrot pecan cake
  • 2 cup self-raising flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 2 cup grated carrot
  • 1 cup firmly packed brown sugar
  • 1 cup chopped pecans
  • 1 cup vegetable oil
  • 3 lightly beaten eggs
  • pecan halves, to decorate
  • 125 gram chopped cream cheese
  • 60 gram butter, chopped, at room temperature
  • 1 teaspoon vanilla essence
  • 1 cup icing sugar, sifted


Carrot pecan cake
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 22cm square cake pan with baking paper.
  • 2
    Sift flour, mixed spice and cinnamon together into a large bowl. Add carrot, sugar, pecans, oil and eggs. Stir to combine.
  • 3
    Spoon into pan, smoothing surface. Bake 1 1/4 hours, until cooked when tested with a skewer. Cool in pan 10 minutes. Turn out onto a wire rack to cool completely.
  • 4
    To make icing: in a bowl, beat cream cheese, butter and vanilla together. Gradually beat in icing sugar until of a spreadable consistency. Spread over cold cake and decorate with extra pecans.


The cake is cooked when a skewer inserted into the centre comes out clean and dry. Cover cake loosely with foil if it's over-browning.

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