This classic carrot cake is incredibly moist and rich, with warm cinnamon, sweet carrots, and crunchy pecans. Topped with a luscious cream cheese frosting and extra pecans for garnish, it’s a timeless dessert that’s perfect for any celebration—or just because!

Ingredients

• 2 cups (260g) chopped pecans (optional – use 1 cup in batter, 1 cup for garnish)

• 1 and 1/2 cups (300g) packed light brown sugar

• 3 large eggs

• 2 cups (260g) all-purpose flour

• 2 tsp baking soda

• 2 tsp ground cinnamon

• 1/2 tsp salt

• 2 cups (about 220g) finely grated carrots

Instructions

🔹 Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan or two 8-inch round pans.

🔹 Mix Dry Ingredients

In a large bowl, whisk together flour, baking soda, cinnamon, and salt.

🔹 Beat Wet Ingredients

In a separate bowl, beat the eggs and brown sugar until smooth and creamy.

🔹 Combine Mixtures

Add grated carrots to the wet mixture and stir well. Gradually mix in the dry ingredients until fully combined.

🔹 Add Nuts (Optional)

Fold in 1 cup of chopped pecans for extra texture and flavor.

🔹 Bake

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.

🔹 Frost and Garnish

Spread cream cheese frosting over the cooled cake. Sprinkle the remaining chopped pecans on top for a beautiful finish.

Serving Tips

• Perfect with coffee or tea.

• Refrigerate leftovers for up to 5 days.

• Can be made a day ahead—tastes even better the next day!