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Pecan Carrot Cake Recipe

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This recipe for Pecan Carrot Cake is from Carol Van Horn Shares Favorite Recipes Collected Through The Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. cake flour, sifted
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 3/4 c. sugar
1 c. vegetable oil
4 eggs
2 c. carrots, grated
2 c. pecans, chopped
Directions:
Directions:
Measure and sift together all dry ingredients. Blend in vegetable oil and eggs. Fold in grated carrots and chopped pecans. Bake at 350º for 25-35 minutes.

Use any vanilla or cream cheese frosting.
Personal Notes:
Personal Notes:
Daddy found this recipe in a Pecan Growers Newsletter in the early 60's and suggested that I try it. From that day on, the Pecan Carrot Cake was Daddy's cake - I rarely made it for anyone else. While most people grate the carrots rather coarse, I use the finest side of the grater, taking a little more time and effort, but producing a super-moist delight. If I have ever made Pecan Carrot Cake for you, it means you are VERY special indeed! (Of course, by sharing my recipe with you, I have also placed all of you in that special category!)

 

 

 

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