Carrot-Pecan Cake



2 1/2 cup all-purpose flour

2 1/2 teaspoons ground cinnamon

3/4 teaspoon baking soda 1/2 teaspoon kosher salt

2 large eggs

1/2 cup buttermilk

1/2 cup honey

1 teaspoon vanilla extract

1 1/2 cups shredded carrots

3/4 cup chopped toasted pecans, divided


4 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1/8 teaspoon kosher salt

1 1/2 cups powdered sugar


For the cake

Preheat oven to 350.
Line an 8-inch pan with parchment paper, allow 2" extra paper to overhang sides.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Make a well in center; crack in eggs, and whisk to mix.
Add buttermilk, honey, and vanilla; mix until well blended.
Fold in carrots and 1/2 cup pecans. Pour into prepared pan.
Bake 25 minutes. Let cool in pan 5 minutes.
Remove from pan using parchment as handles, and cool on rack, 1 hour.

For the frosting

Combine cream cheese and butter, beat with a mixer on medium until fluffy, 1 minute.
Add vanilla and salt; beat until combined.
Add powdered sugar; beat on low until combined; increase speed to medium, and beat until smooth.
Spread frosting over cake. Sprinkle with remaining 1/4 cup pecans.
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