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    You are in: Home / Recipes / Honey Pecan Carrot Cake Recipe
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    Honey Pecan Carrot Cake

    Honey Pecan Carrot Cake. Photo by puppitypup

    1/3 Photos of Honey Pecan Carrot Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    25 mins

    1 hr 5 mins

    12345678980123455677889's Note:

    Who doesn't LOVE Carrot Cake? This version is made with Sweet Honey and Crunchy Pecans!

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Cake

    Icing

    Topping

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).
    3. 3
      Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.
    4. 4
      In a seperate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in honey and then eggs.
    5. 5
      Beat in sugar and vanilla.
    6. 6
      Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.
    7. 7
      Stir in carrots and pecans by hand.
    8. 8
      Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.
    9. 9
      Cool on a rack.
    10. 10
      Icing:.
    11. 11
      Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 Cup at a time.
    12. 12
      Remove cooled cake from pans.
    13. 13
      Spread Icing over sides and top of cake.
    14. 14
      Sprinkle with 1/2 cup of chopped pecans.

    Ratings & Reviews:

    • on March 02, 2010

      55

      I thought this recipe was absolutely perfect!! This was my first carrot cake ever, and I loved it. It comes out very dense and rich, and very flavorful! I made it for my baby's 1st birthday. I did make some changes, however. First, I left out the baking powder (I never use that stuff) and used 1 1/2 teaspoons baking soda instead. Also, I put the carrots (8 large = 4 cups) into the food processor instead of grating and they did well in the cake. I ended up using 3.5 cups of carrots and 1.5 cups of pecans because I love pecans so much. I added 1/2 cup soaked raisins. I also used two circular pans instead of bundt, and cooked on 375 for 45 minutes. After cooling, I cut both into two layers and lightly frosted a 4-layer carrot cake. The frosting recipe had way too much sugar so I mixed softened cream cheese w/ honey and vanilla and beat w/ a hand beater. Not sure of the measurements; I just added honey until the consistency was good for icing. I will make this recipe again and I think I'll try ground 1 cup of ground oats and 1 cup whole wheat flour instead of the white flour.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2008

      35

      I enjoyed this cake very much. it has a nice honey flavour without being too overpowering or sweet and the pecans abd the spice gave it a nice flavour too. The cake was a bit too moist for my liking. Also, a typo in the instructions, where it asks for vanilla essence.... twice, but brandy extract is the ingredient ?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2008

      45

      I had an RSC dinner party with friends and made this cake for dessert. We are all carrot cake lovers and liked the amount of carrots and texture of this cake, but thought the honey was a bit over-powering. When making this cake, I had a few problems with the directions. First the ingredients called for brandy extract, but the instruction said to add vanilla. I added the vanilla. Secondly, the amount of icing is enough to frost a three layer cake. I had way too much icing left over. Next time this cake is made, I will cut the amount of honey in half and the amount of frosting in half or just make a cream cheese drizzle for the top.

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

    Read All Reviews (7)

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    Nutritional Facts for Honey Pecan Carrot Cake

    Serving Size: 1 (2310 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7584.9
     
    Calories from Fat 3147
    41%
    Total Fat 349.7 g
    538%
    Saturated Fat 151.6 g
    758%
    Cholesterol 1040.6 mg
    346%
    Sodium 4458.7 mg
    185%
    Total Carbohydrate 1085.9 g
    361%
    Dietary Fiber 35.6 g
    142%
    Sugars 838.7 g
    3355%
    Protein 77.2 g
    154%

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