Prep
1h
Cook
45m
Total
1h 45m
Ingredients
Method
Nutrition
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For
8
M
I
For the carrot cake
200
g
All-purpose flour, 1 2/3 cups
1 1/2
tsp
Baking powder
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Per Serving
Calories
965kcal
Fat
63g
Saturates
27g
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If adding pecans, be sure to chop them very finely. Big pieces will make it a little difficult to cut the cake. You can make the cake layers the day before (or even earlier), then freeze them overnight, and decorate the next day. This allows you to skip the crumb coat and makes it so much easier to frost. Just leave the cake out for a couple hours at room temperature before serving.
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Prep
1h
Cook
45m
Total
1h 45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the carrot cake
200
g
All-purpose flour, 1 2/3 cups
1 1/2
tsp
Baking powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
965kcal
Fat
63g
Saturates
27g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If adding pecans, be sure to chop them very finely. Big pieces will make it a little difficult to cut the cake. You can make the cake layers the day before (or even earlier), then freeze them overnight, and decorate the next day. This allows you to skip the crumb coat and makes it so much easier to frost. Just leave the cake out for a couple hours at room temperature before serving.
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Made it?
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