“Colonial Carrot Pecan Cake”

Thanksgiving is around the corner but the recipe I’m about to share has been in my recipe box for some 30 years. First of all, nothing like a tried and true recipe and since the holiday season is fast approaching hence it’s the season for sharing. Try my Colonial Carrot Pecan Cake as a new tradition and family favorite.

Seems like I can start to smell this cake before it’s even in the oven. While this cake is baking, your house smells like a bakery. Most noteworthy, this is one of my favorite cake recipes. My Mom’s Carrot Cake recipe is dynamite too but this recipe is a little easier. So I will share her recipe later in the season.

Colonial Carrot Pecan Cake

Colonial Carrot Pecan Cake is loaded with carrots, pecans and warm flavors of cinnamon. This cake can be baked in a 10-inch tube or Bundt pan. The cake pictured was baked in a Bundt pan. The cake is moist and once the cake is cooled top with Maple Cream Cheese Glaze and a hefty sprinkle of chopped pecans get ready to drool.

We celebrated the journey of one of our coworkers on my job last week and this is his favorite cake. Almost no crumbs were left on the cake plate which I took to work and is pictured below. So I guarantee your guests will want seconds, I promise. Just believe me when I say this cake is wonderful. Give my recipe a try and share your thoughts. Happy Holiday and Enjoy!

Colonial Carrot Pecan Cake

Colonial Carrot Pecan Cake

1 1/4 cup vegetable oil

2 cups granulated sugar

2 cups all-purpose flour

2 t. baking powder

1 t. baking soda

2 t. ground cinnamon

1 t. kosher salt

4 eggs

3 cups grated raw carrots, about 5 medium carrots

1 cup chopped pecans

Prepare oven to 325 degrees. In a large bowl, combine oil and sugar until well mixed. Sift together remaining dry ingredients. Add half of the flour mixture to sugar mixture, blending well. Blend in remaining dry ingredients, alternating with eggs one at a time, mixing well after each. Add carrots and mix well. Stir in pecans. Pour into lightly oiled and floured 10-inch tube or Bundt pan. Bake in slow oven for one hour and 10 minutes. Cool in pan upright on cooling rack. Remove cake from pan and place on desired cake plate; proceed to glaze with Maple Cream Cheese Glaze.

Maple Cream Cheese Glaze

4 oz. cream cheese, softened

4 T. pure maple syrup

1 t. maple extract

Pinch of salt

3 – 4 T. heavy cream

Chopped pecans, for garnish

In a medium bowl with a hand mixer, beat cream cheese until smooth. Add in maple syrup, maple extract, and salt. Mix until well combined. Drizzle in 3 T. heavy cream, adding more cream to make a thin glaze. Pour glaze over cooled cake and top with chopped pecans. Serve and enjoy!