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Pecan Carrot Cake with Maple Cream Cheese Icing
By: Nuts on the Net


10 People

Carrot cake came into favor in the 1960s and is now back in many permutations!

Mammoth Pecans Gold Series

For the cake:

  • 1 cup Zenobia Mammoth Pecans, plus additional for garnish
  • 1 cup canola oil
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 3 1/2 - 4 cups grated carrots (about 3/4 pound)
  • 2 cups all purpose white flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground ginger

For the icing:

  • 8 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup confectioner's sugar
  • 1/4 cup real maple syrup

Preheat the oven to 350 degrees. Lightly grease and flour two 9-inch cake pans.

Place the pecans on a cutting board and coarsely chop. Set aside.

To make the cake: place the oil, sugar and eggs in a mixer and mix until well incorporated. Add the remaining ingredients and mix just to combine. Divide between the two prepared pans and transfer to the oven. Bake until a tester comes out clean and the tops are slightly domed, about 20-25 minutes. Set aside to cool completely.

To make the icing: place all the ingredients in a mixer or food processor fitted with a steel blade and mix until smooth. When the cake is completely cooled, spread one layer with icing and then top with the other. Ice the sides and refrigerate at least one hour and up to overnight. Garnish with additional nuts, if desired.

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