Big Cakes: Carrot-Pecan Cake with Maple Syrup and Orange Buttercream

Preparation info
  • Serves


    • Difficulty


Appears in
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

This moist cake rose to prominence in the 1970s and remains hugely popular. The flavours in the buttercream are a wonderful complement.


For the Cake

  • 175 ml sunflower oil, plus more for the tin
  • 60 g pecan nuts, chopped
  • 200


Preheat the oven to 160°C/fan 150°C/325°F/gas mark 3.

Oil a 23cm diameter, 7.5cm deep, round tin and line the base with baking parchment.

Scatter the pecans - both for cake and buttercream - on to a baking sheet and