Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A carotty-spice cake with a nutty crunch.

Ingredients Nutrition


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

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.

Pesto lover July 27, 2013

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!

Tennessee Treefrog February 27, 2009

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:)

Kittencal@recipezazz February 14, 2006