Homemade made easy....
If you are looking for a great way to spice up dessert over the approaching Fall season, nothing will do it like this tasty homemade pecan and carrot cake will. Chock full of delicious flavors that pair well with traditional holiday fare, this recipe will be a big hit not only during the holidays, but year around.
Ingredients:
* 2 cups crushed pecan pieces (you can substitute with Walnuts or Almonds)
* 4 eggs
* 2 cups of sugar
* 1 & 1/2 cups vegetable oil
* 2-3 tsp. of cinnamon
* 1 tsp baking soda
* 1 tsp baking powder
* 1/4 tsp salt
* 2-3 tsp vanilla extract
* 1 tablespoon almond extract (optional)
* 1 tsp nutmeg
* 2 cups of grated carrots
* 2 cups of all purpose flour
* 1 cup of golden raisins
* 1 9 X 13 inch pan
Step 1
Preheat your oven to 350 degrees. Generously butter your 9 X 13 inch pan while the oven is preheating and sprinkle approximately 1 cup worth of the crushed pecan pieces in the bottom of the pan. It should cover the majority of the bottom of the pan. The pecans will sweeten and soften as they cook and make a delightful crust on the bottom of the cake.
Step 2
In one of two large bowls, blend together eggs, sugar, oil, carrots, vanilla extract, almond extract, raisins and remainder of crushed pecans. In a second large bowl, sift together all dry ingredients including spices.
Step 3
Fold your egg/carrot mixture into your flour mixture and with a hand mixer blend until all ingredients are well incorporated. Batter should be quite thick and this is ok. Pour into your 9 X 13 inch pan and bake for 35-40 minutes until a toothpick inserted in the middle comes clean. It is recommended that you start checking your cake at 30 minutes due to the fact ovens vary so greatly in cooking time. After the 30 minute check, keep checking every five minutes thereafter to prevent burning.
This cake is delicious by itself or if you have a massive sugar craving can be frosted with any cream cheese frosting or plain vanilla.
If you are looking for a great way to spice up dessert over the approaching Fall season, nothing will do it like this tasty homemade pecan and carrot cake will. Chock full of delicious flavors that pair well with traditional holiday fare, this recipe will be a big hit not only during the holidays, but year around.
Ingredients:
* 2 cups crushed pecan pieces (you can substitute with Walnuts or Almonds)
* 4 eggs
* 2 cups of sugar
* 1 & 1/2 cups vegetable oil
* 2-3 tsp. of cinnamon
* 1 tsp baking soda
* 1 tsp baking powder
* 1/4 tsp salt
* 2-3 tsp vanilla extract
* 1 tablespoon almond extract (optional)
* 1 tsp nutmeg
* 2 cups of grated carrots
* 2 cups of all purpose flour
* 1 cup of golden raisins
* 1 9 X 13 inch pan
Step 1
Preheat your oven to 350 degrees. Generously butter your 9 X 13 inch pan while the oven is preheating and sprinkle approximately 1 cup worth of the crushed pecan pieces in the bottom of the pan. It should cover the majority of the bottom of the pan. The pecans will sweeten and soften as they cook and make a delightful crust on the bottom of the cake.
Step 2
Step 3
Fold your egg/carrot mixture into your flour mixture and with a hand mixer blend until all ingredients are well incorporated. Batter should be quite thick and this is ok. Pour into your 9 X 13 inch pan and bake for 35-40 minutes until a toothpick inserted in the middle comes clean. It is recommended that you start checking your cake at 30 minutes due to the fact ovens vary so greatly in cooking time. After the 30 minute check, keep checking every five minutes thereafter to prevent burning.
This cake is delicious by itself or if you have a massive sugar craving can be frosted with any cream cheese frosting or plain vanilla.
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