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Carrot cake with butterscotch pecans Recipe
0:30 Prep
1:00 Cook
10 Servings


  • 200ml vegetable oil, plus extra, to brush
  • 4 (360g) carrots
  • 100g (2/3cup)raisins
  • 300g (2 cups) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 40g (1/2 cup) desiccated coconut
  • 275g (1 1/4 cups firmly packed) brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 440g can crushed pineapple in natural juices, well drained (see note)
  • 60ml (1/4 cup) pouring cream
  • 20g unsalted butter
  • 40g (1/3 cup) pecans

Cream cheese icing

  • 250g cream cheese, softened
  • 60g unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 80g (1/2 cup) icing sugar, sifted
  • 1 teaspoon finely grated lemon zest


  • You will need a 23cm non-stick springform cake pan.



To line the cake pan: Preheat oven to 180C. Place base of cake pan on a piece of baking paper. Using a pen, trace around outside, then cut out paper round. Assemble cake pan, then lightly brush base and side with oil. Place paper round in base.


To prepare carrots and raisins: Using the large holes on a box grater, grate carrots. Measure out 360g (2 1/2 cups) grated carrot and place in a bowl. Roughly chop raisins.


To make the cake batter: Sift flour, bicarbonate of soda, cinnamon, nutmeg and a pinch of salt into a large bowl. Stir in coconut and 220g (1 cup firmly packed) brown sugar. Make a well in the centre. Crack eggs into a jug, add vanilla and oil, then, using a fork, lightly beat to combine. Pour into flour mixture and stir until almost combined. Stir in carrots, raisins and pineapple. Spoon batter into prepared pan and cook for 1 hour or until a skewer inserted into centre comes out clean. Cool in pan for 5 minutes, then release from pan and place on a wire rack to cool completely.


To make cream cheese icing: Using an electric mixer, beat cream cheese, butter and vanilla until smooth. Add sugar and lemon zest, then beat for 3 minutes or until mixture is light and fluffy.


To make butterscotch pecans: Combine cream, butter and remaining 55g (1/4 cup firmly packed) brown sugar in a small saucepan over medium heat. Cook, stirring, for 1 minute or until sugar dissolves. Bring to a simmer and cook for 2 minutes or until thickened. Add pecans and stir to coat in caramel. Remove from heat and cool for 5 minutes.


To decorate cake: Place cake on a platter. Using a spatula, spread cream cheese icing over top of cake. Decorate with butterscotch pecans to serve.

Source: taste.com.au


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