Nana's Easter Pecan Carrot Cake
J.W. Renfroe Pecan Co is proud to feature this delicious cake recipe from Lillian (Nana) Renfroe which she enjoys serving at Easter celebrations with her family. Nana's Easter Pecan Carrot Cake is full of carrots, cinnamon, and pecans and is sweetened with crushed pineapple, which keeps the cake moist and tender. The Cream Cheese Icing is easy to whip up and is the perfect topping. It has a perfect balance of sweetness from the powdered sugar and tartness from the cream cheese. This tasty cake is perfect for any special occasion. Baked with love and memories, it’s a taste of family tradition wrapped in every bite.
By J.W. Renfroe Pecan Co
Cake Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- 1 tsp. salt
- 2 cups sugar
- 1½ cups vegetable oil
- 4 eggs
- 2 cups grated carrots
- 1 - 8 oz. can crushed pineapple, drained
- 1 cup Renfroe Pecan pieces
Frosting Ingredients
- ¾ stick unsalted butter at room temperature
- 1 - 8 oz package cream cheese at room temperature
- 1 lb. confectioners sugar
- 1½ tsp vanilla
- ½ cup chopped Renfroe Pecans
Directions
- Set oven to 350°.
- Sift flour, baking powder, baking soda, cinnamon, nutmeg and salt together.
- Mix in sugar, oil and eggs.
- Stir in carrots, pineapple and nuts until well blended.
- Bake in a single 13 x 9 inch baking dish for 1 hour.
- Alternatively if you like layered cake, bake in 3 greased and floured 9 inch cake pans for 35-40 minutes.
- Mix together until creamy then spread on cake. Sprinkle chopped pecans on top and enjoy!