Name: Sam’s Famous Carrot and Pecans Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 ½ tsp ground cinnamon; ½ tsp nutmeg (optional); 1 ¾ cups granulated sugar; 1 cup vegetable oil; 4 large eggs, room temperature; 2 cups finely grated carrots; 1 cup crushed pineapple (drained); ½ cup chopped pecans (plus more for topping); ½ cup shredded coconut (optional); 1 tsp vanilla extract; 1 cup (2 sticks) unsalted butter, softened; 16 oz cream cheese, softened; 6 cups powdered sugar; 2 tsp vanilla extract; Pinch of salt; Extra whole pecans; Frosting piped in swirls; Crushed cake crumbs and chopped pecans pressed around the sides

Description

Sam’s Famous Carrot and Pecans Cake is a moist, flavorful masterpiece packed with freshly grated carrots, crushed pineapple, chopped pecans, and warm spices — all topped with a rich cream cheese frosting. This show-stopping carrot cake is perfect for holidays, birthdays, or any dessert craving! Keyword: Sam’s Famous Carrot and Pecans Cake

Ingredients

Cake:

2 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg (optional)
1 3/4 cups granulated sugar
1 cup vegetable oil
4 large eggs, room temperature
2 cups finely grated carrots
1 cup crushed pineapple (drained)
1/2 cup chopped pecans (plus more for topping)
1/2 cup shredded coconut (optional)
1 tsp vanilla extract

Cream Cheese Frosting:

1 cup (2 sticks) unsalted butter, softened
16 oz cream cheese, softened
6 cups powdered sugar
2 tsp vanilla extract
Pinch of salt

To Decorate:

Extra whole pecans
Frosting piped in swirls
Crushed cake crumbs and chopped pecans pressed around the sides

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cake Batter:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate large bowl, beat sugar, oil, and eggs until well combined. Stir in grated carrots, pineapple, pecans, coconut (if using), and vanilla.
Gradually mix in dry ingredients until just incorporated.
Bake:
Divide batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Frosting:
Beat softened butter and cream cheese until smooth. Add powdered sugar gradually. Stir in vanilla and salt. Beat until light and fluffy.
Assemble Cake:
Spread frosting between the cooled cake layers and over the top and sides.
Press chopped pecans and cake crumbs around the bottom edge.
Pipe swirls of frosting on top and place whole pecans for decoration.

Notes

For added depth, toast the pecans before adding to the batter.
Cake can be made a day ahead and stored covered in the fridge.
This recipe can be adapted to cupcakes or a 9×13 sheet cake.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American