Regal Carrot Cake
Submitted by Cindy K-K
Warm cinnamon and nutmeg spice this tender carrot cake studded with toasted pecans. Orange cream cheese frosting crowns the bundt for a citrusy finish.
YIELD
1 cakePREP
15 minCOOK
80 minREADY
160 minThis is carrot cake for those who want serious spice and substantial texture. Freshly grated carrots bring moisture, toasted pecans add crunch, and cinnamon and nutmeg perfume every bite. The batter bakes low and slow in a tube pan for even, golden results.
The orange cream cheese frosting is the move here. That citrus brightness cuts through the rich cake and complements the warm spices without overwhelming them.
Pro Tips
- Grate carrots fine: Use the small holes on a box grater so carrots distribute evenly and bake through completely
- Low oven temperature: Baking at 325°F prevents edges from drying out during the long 80-minute bake
- Cool completely first: Let cake cool fully (at least an hour) before inverting from the pan to prevent breaking
- Toast the pecans: Lightly toasting pecans for 5-7 minutes intensifies their flavor and crunch
Ingredients
Directions
In large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon.
Make a well in center.
Combine eggs, oil and vanilla; pour into the well.
Beat with a large wooden spoon until batter is smooth.
Fold in grated carrots and pecans.
Turn into a well-greased and floured 10 inch tube pan.
Bake in 325 degree F oven for 1 hour and 20 minutes or until top springs back when lightly pressed with fingertips.
Cool cake on rack for 1 hour.
Remove cake from pan and frost with orange cream cheese frosting.
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