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Carrot and Pecan Cake Recipe
Ingredients
3 eggs
1 cup of oil
1 cup of brown sugar
1 and ½ cups of all purpose flour
1 teaspoon of baking soda
A pinch of salt
2 teaspoons of ground cinnamon
¾ cup of pecans in pieces
250 grams of grated carrots
- Preparation time: 30 minutes
- Baking time: 45 minutes
Preparation
- Preheat the oven at a moderate temperature of 180 degrees C. Grease a square 23 centimeter in diameter mold with melted butter or oil. Cover the base and the walls with wax paper.
- Mix the eggs, the oil and the brown sugar in a big bowl. Sift the flour, the baking soda, the salt and the cinnamon, and then add it into the egg mixture. Use an electric mixer to beat it all well until it obtains a homogenous texture. Add in the chopped pecans and the grated carrot. Stir all the ingredients well.
- Put the preparation in the mold and bake for 45 minutes or until when poking the center with a wooden pick it comes out clean. Let the cake sit for 20 minutes at least. Then place it over a metal rack and allow it to cool. Cover it with a curd covering and if you like with chopped pecans.
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