Ingredients for Carrot Pecan Butter Cake
- All Purpose Flour
- 2 teaspoons baking powder
- Baking Soda
- Ground Cinnamon
- Ground Ginger
- Salt
- Nutmeg
- Ground Allspice
- Ground Cloves
- 1 cup milk
- Vanilla Extract
- 1 cup (2 sticks) unsalted butter
- 3/4 cup packed light brown sugar
- Granulated Sugar
- Eggs
- 1 cup chopped pecans
- 2 cups grated carrots
- Powdered sugar, for dusting
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How to Make Carrot Pecan Butter Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
- In a small bowl, whisk together 1 cup milk and 1 teaspoon vanilla extract.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy (about 3 minutes).
- Beat in 3/4 cup packed light brown sugar for another 2 minutes.
- Add 3 large egg yolks, one at a time, beating well after each addition.
- In a separate bowl, beat 3 large egg whites until soft peaks form. Gently fold into the batter.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 cups grated carrots and 1 cup chopped pecans.
- In a clean bowl, beat the remaining 2 egg whites with a pinch of salt until stiff, glossy peaks form.
- Gently fold the egg whites into the batter.
- Pour batter into the prepared bundt pan.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
98g
Fat
45g
Carbs
15g
