Carrot Ginger-Pecan Layer Cake
Recipe: #7963
January 30, 2013
Categories: Carrot, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day, July 4th, Mothers Day, Potluck, Thanksgiving, Oven Bake, more
"This is a most wonderful cake recipe I have made many times over the years"
Ingredients
Nutritional
- Serving Size: 1 (138.5 g)
- Calories 317.6
- Total Fat - 3.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 66.5 mg
- Sodium - 218.2 mg
- Total Carbohydrate - 60.9 g
- Dietary Fiber - 2 g
- Sugars - 2.8 g
- Protein - 9.2 g
- Calcium - 178.5 mg
- Iron - 1.5 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 375 degrees. Butter two 8 inch round cake pans. Dust pans with flour, and tap out any excess. Set pans aside.
Step 2
Spread pecans single layer on an ungreased baking pan, and toast in the oven until lightly golden, about 7 minutes. Remove pan from oven, and let stand until completely cool. Reduce temperature to 300 degrees. Finely chop pecans, and set aside.
Step 3
Using the small holes of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
Step 4
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans.
Step 5
Divide batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 45-50 minutes.
Step 6
Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.
Step 7
Frost with cream cheese frosting or your desired frosting.
Tips
No special items needed.