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    Carrot & pecan cake with cream cheese frosting

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    Carrot & pecan cake with cream cheese frosting

    • Vegetarian
    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 1 hour
    • Total time: 1 hour 25 minutes, plus cooling

    Serves: 10


    200ml sunflower oil, plus extra for greasing
    200g Waitrose Light Brown Soft Sugar
    3 Waitrose British Blacktail Free Range Eggs
    200g self-raising flour
    1 tsp bicarbonate of soda
    1 tsp ground cinnamon, plus extra to decorate
    ½ tsp ground ginger
    200g carrots, grated (about 4 medium carrots)
    100g pecans, roughly chopped
    50g raisins
    400g tub Waitrose Cooks’ Ingredients Cream Cheese Frosting


    1. Preheat the oven to 170ºC, gas mark 3. Grease and line a deep 20cm cake tin.

    2. In a large mixing bowl, using electric beaters, beat together the oil, sugar and eggs until well combined. Using a spatula, fold in the flour, bicarbonate of soda, cinnamon and ginger, plus a good pinch of salt, until combined. Fold in the carrot, 75g pecans and the raisins. Tip into the tin and bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

    3. Halve the cake to create 2 layers. Sandwich with ½ the frosting; spread the other ½ on top. Sprinkle over the extra cinnamon and reserved pecans.

    Cook’s tip

    For a nut-free cake, leave out the pecans and sprinkle with Waitrose Cooks’ Ingredients Rose Petals to decorate. 

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    This recipe appeared within the September 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


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