Since I tried my carrot cup cakes earlier this month (see the previous recipe here), I felt in love with all kind of carrot cake recipes. They go perfectly with my morning cappuccino or a late afternoon cup of tea .. and even for a midnight snack (ok, I admit, I will find any excuses to go in the fridge and grab a slice …) This recipe have some additional ingredients that makes it even more irresistible: pecan nuts and some fresh pineapple juice. You have to try it ! and let me know for how long you managed to keep it in the fridge !
Ingredients: (for 2 cakes)
– 4 eggs
– 30 ml (1/4 cup) of vegetable oil
– 240 ml (1 cup) of crushed, drained pinapple
– 360g (2 cups) of brown sugar
– 2 tsp of vanilla extract
– 240 g (2 cups) of all-purpose flour
– 2 tsp of baking soda
– 2 tsp of baking powder
– ½ tsp of salt
– 2 tsp of ground cinnamon
– 1 tsp of nutmeg (noix de muscade) optional
– 1 tbsp of grated orange “zest”
– 3 cups (230g) of grated carrots
– 130 g (1 cup) of chopped pecans
1. Preheat the oven to 180 degrees C (350 degrees F). Grease and flour a cake pan
2. In a large bowl, beat together eggs, oil, crushed pineapple, brown sugar and vanilla extract.
3. In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon & nutmeg.
4. Gradually, pour the dry mix into the wet mix until well incorporated. Add the orange zest, stir in the carrots and fold the pecans.
5. Pour the batter into your cooking pan and bake for 45 min, until a toothpick inserted into the center of the cake comes out clean.
6. Let it cool in pan before serving.
If you want, you can frost it by mixing 60g ( ¼ cup) of butter softened, 110g (4 ounces) of cream cheese softened, 200g (2 cups) of confectioners’ sugar & ½ tsp of vanilla extract. Bit until the mixture is smooth and creamy. Frost your cooled cake and you can add a few pecans if you have any left 🙂