Pecan Walnut Carrot Cake with Cream Cheese Icing

Ingredients

• 225 g Sunflower oil (Can substitute with vegetable oil; avoid olive oil for flavor reasons.)
• 120 g Light brown sugar
• 120 g Caster sugar
• 3 large Eggs (Room temperature)
• 210 g Plain flour (All-purpose flour)
• 0.75 tsp Bicarbonate of soda (baking soda) (Rounded half teaspoon)
• 0.75 tsp Baking powder (Rounded half teaspoon)
• 1 pinch Salt (Plus extra for icing)
• 1 tsp Ground cinnamon (Rounded, for warmth and flavor)
• 60 g Pecans (Finely chopped)
• 65 g Walnuts (Finely chopped)
• 175 g Carrots (Grated (about 2 medium carrots))
• 50 g Unsalted butter (Room temperature, for icing)
• 75 g Cream cheese (Full fat, for icing)
• 250 g Icing sugar (powdered sugar) (For icing)
• as needed Maple pecans (optional, for decoration) (Or use extra chopped walnuts or pecans)

Instructions

1. Prepare loaf tin and preheat oven

   Line a 2lb/900g loaf tin with baking parchment or grease and flour it well. Preheat oven to 160°C.

   Time: PT5M

   Temperature: 160°C

2. Combine oil and sugars

   In a large mixing bowl, whisk together 225g sunflower oil, 120g light brown sugar, and 120g caster sugar until fully combined.

   Time: PT3M

3. Add eggs one at a time

   Crack each egg into a small bowl to check for shell, then add to the sugar-oil mixture one at a time, whisking well after each addition.

   Time: PT4M

4. Mix dry ingredients

   In a separate bowl, combine 210g plain flour, 0.75 tsp bicarbonate of soda, 0.75 tsp baking powder, a pinch of salt, and 1 tsp ground cinnamon. Mix well.

   Time: PT2M

5. Combine wet and dry ingredients

   Add the dry ingredients to the wet mixture in two halves, folding gently with a spatula until just combined. Do not overmix.

   Time: PT3M

6. Add nuts

   Fold in 125g finely chopped pecans and walnuts (or all of one type if preferred) until evenly distributed.

   Time: PT2M

7. Add grated carrot

   Fold in 175g grated carrot (about 2 medium carrots) until just combined.

   Time: PT2M

8. Transfer batter to tin

   Pour batter into prepared loaf tin. Smooth the top and tap gently to level.

   Time: PT2M

9. Bake

   Bake in preheated oven at 160°C for 1 hour. Check with a skewer; it should come out clean. If the top is browning too quickly, cover loosely with foil.

   Time: PT1H

   Temperature: 160°C

10. Cool completely

    Remove cake from oven and let cool in tin for 10 minutes, then transfer to a wire rack to cool completely before icing.

    Time: PT10M

11. Make cream cheese icing

    In a bowl, beat 50g unsalted butter and 75g cream cheese with a hand whisk until smooth and fluffy (about 2 minutes). Gradually add 250g icing sugar, whisking in between additions. Add a pinch of salt to taste.

    Time: PT5M

12. Ice and decorate

    Spread or pipe icing down the center of the cooled cake. Decorate with maple pecans or extra chopped nuts if desired.

    Time: PT5M

Nutrition Facts

Calories

410

Protein

5g

Carbohydrates

51g

Fat

22g

Fiber

2g

Ingredient Substitutions

• Instead of Sunflower oil: Vegetable oil
• Instead of Light brown sugar: Golden caster sugar
• Instead of Caster sugar: Granulated sugar (texture will be slightly different)
• Instead of Eggs: Flax eggs (vegan, but texture will change)
• Instead of Plain flour: Gluten-free all-purpose flour
• Instead of Ground cinnamon: Pumpkin pie spice
• Instead of Pecans: All walnuts
• Instead of Walnuts: All pecans
• Instead of Unsalted butter: Vegan butter
• Instead of Cream cheese: Vegan cream cheese
• Instead of Maple pecans (optional, for decoration): Chopped walnuts, Chopped pecans

Equipment Needed

• Large mixing bowl
• Whisk
• Small bowl (for cracking eggs)
• Spatula
• Food processor (optional)
• Loaf tin (approx. 2lb/900g)
• Baking parchment (optional)
• Oven
• Cooling rack
• Hand whisk (for icing)
• Piping bag with petal nozzle (optional) (optional)

Critical Steps — Do Not Skip

• Prepare loaf tin and preheat oven
• Combine wet and dry ingredients without overmixing
• Fold in grated carrot just until combined
• Bake at correct temperature and check doneness
• Cool cake completely before icing

Chef Tips from the Video

• Use freshly grated carrots for best moisture and flavor.
• Let the cake rest overnight for a moister crumb and deeper flavor.
• Use a mix of pecans and walnuts for best texture, but all of one type is fine.
• If you prefer less icing, halve the icing recipe or omit entirely.

Troubleshooting

Storage

Refrigerator: Store iced cake in an airtight container for up to 5 days.

Freezer: Freeze un-iced cake, well wrapped, for up to 3 months. Thaw at room temperature.

Room temperature: Un-iced cake can be kept in an airtight container for up to 2 days.

Make-Ahead Tips

• Cake improves in flavor and texture if left overnight before icing.
• Icing can be made ahead and stored in the fridge; bring to room temperature before using.