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    You are in: Home / Recipes / Carrot-Pecan Butter Cake Recipe
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    Carrot-Pecan Butter Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    evelyn/athens's Note:

    A carotty-spice cake with a nutty crunch.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350F.
    2. 2
      Butter and flour a bundt pan.
    3. 3
      Sift 2 ¾ cup flour, baking powder and all the spices into a bowl.
    4. 4
      Combine milk and vanilla in a separate bowl.
    5. 5
      Beat butter on high speed until light and fluffy, about 3 minutes.
    6. 6
      Add sugar in 2 additions, beating 2 minutes between each addition.
    7. 7
      Add brown sugar; beat a further 2 minutes.
    8. 8
      Add 3 of the yolks; beat another 2 minutes.
    9. 9
      Add remaining 2 yolks and 3 of the whites; beat 4 minutes.
    10. 10
      On low speed, beat in flour mixture in 3 additions and milk mixture in 2, beginning and ending with flour.
    11. 11
      Stir in carrots and pecans.
    12. 12
      Beat remaining 2 whites until foamy, add pinch of salt; continue beating until firm, not stiff, peaks form.
    13. 13
      Fold carefully and thoroughly into cake batter.
    14. 14
      Pour into prepared pan.
    15. 15
      Bake in lower third of oven for 55 minutes to 1 hour.
    16. 16
      Just before serving, sprinkle with icing sugar.

    Ratings & Reviews:

    • on July 27, 2013

      55

      WOW! This was a real surprise. When I read the ingredients I thought it would probably be good, but I was not prepared for fantastic. I took this to a relatives house for a dinner and I sure wish I had made one for us, as we each just got a very small piece at the party. Everyone asked for the recipe. I will be making this next week for our family. Thanks for sharing a wonderful recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2009

      55

      WONDERFUL RECIPE!!! I am NOT a baker, but I made this to impress my Professional Chef hubby and it did the trick nicely. I took me a lot more prep time, but I am positive that is because I've never made a cake that didn't come from a box. I added 2 teaspoons ground Cardamon, some Jack Daniels soaked golden raisins (drained) and subbed heavy cream for milk (we like a dense cake) and fresh ground ginger. No one that has tasted this cake has had a negative thing to say about it. Not surprising, though, as it was recommended by KITTENCAL and everything I have ever tried that KITTENCAL posts or recommends turns out less than perfect! Thanks Evelyn and KITTENCAL!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2006

      55

      YUMMMMMMM! for someone that makes cakes on a regular basis, I would have to say that this one is one of the better cakes I have made, it's buttery moist and rises high, the only change I made was I used half and half in place of milk, and increased the ginger, wonderful recipe Evelyn! ...thanks Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Carrot-Pecan Butter Cake

    Serving Size: 1 (127 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 369.4
     
    Calories from Fat 169
    45%
    Total Fat 18.8 g
    29%
    Saturated Fat 9.1 g
    45%
    Cholesterol 105.2 mg
    35%
    Sodium 340.4 mg
    14%
    Total Carbohydrate 45.6 g
    15%
    Dietary Fiber 2.0 g
    8%
    Sugars 24.6 g
    98%
    Protein 5.8 g
    11%

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