Carrot and Pecan Cake

September 26th, 2009

This cake was inspired by the delicious Gails in Hampstead. We went there for a post lunch cake and coffee (and promptly spent £10!). I decided on the carrot cake, a big blousy affair covered in cream cheese icing, moist and absolutely delicious.

It inspired me to make my own, especially as there are usually a few carrots lingering at the bottom of the fridge. This cake is a mish mash of flavours, yoghurt and oil for moistness, chopped dates reduce the amount of sugar needed and add a touch of caramel, a hint of orange and plenty of chopped pecans.

Is it as good as Gails? I think so and I don’t have to pay 4 quid for a slice…


75g yoghurt
125ml sunflower oil
zest 1 orange and juice of 1/2
150g sugar
100g dates, finely chopped into a paste
3 eggs
175g plain flour
2 1/2tsp baking powder
2tsp cinnamon
3 carrots, peeled and finely grated
100g pecans, chopped

  • Whisk the sugar, oil, zest and yoghurt in a large mixing bowl.
  • Add the eggs one at a time and whisk in thoroughly followed by the orange juice and dates.
  • Sift in the flour, baking powder and cinnamon and mix well.
  • Stir in the carrots and pecans.
  • Transfer to 2 lined sandwich tins and bake at 180C for 30mins until golden and a cake tester comes out clean.

For the icing, beat a 200g tub of cream cheese cheese with 200g icing sugar and a squeeze of orange.

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2 Responses to “Carrot and Pecan Cake”

  1. Something's Dishy says:

    That looks lovely! Interesting that you used pecans instead of walnuts and that it's sort of a sandwich cake.
    Just stumbled on your blog and really like your style.

  2. racheleats says:

    big blousy affair – brilliant.
    a slice at 4 o clock please with a cup of tea.

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