Carrot/Pecan Spice Cake

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A spiced nut cake that keeps well if you hide it—a real treat


  • c. salad oil
  • 2 c. sugar
  • 2 c. sifted flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 4 eggs
  • 3 c. grated raw carrots
  • 1 c. finely chopped pecans
  • Orange Glaze


  • Combine oil and sugar; mix well.
  • Sift together remaining dry ingredients. Sift half of dry ingredients into sugar mixture; blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition.
  • Add carrots and mix well; then mix in pecans. Pour into lightly oiled 10" tube pan. Bake in slow oven (325°) about 1 hour and 10 minutes. Cool in pan upright on rack. Remove from pan.
  • Split cake in 3 horizontal layers. Spread Orange Glaze between layers and on top and sides.