Carrot Ginger-Pecan Layer Cake

15m
Prep Time
45m
Cook Time
1h
Ready In


"This is a most wonderful cake recipe I have made many times over the years"

Original is 10-12 servings

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.

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