• Cooking Time: 35-40
  • Servings: 16
  • Preparation Time:



  • 9 1/2 tbsp butter at room temp
  • 3 1/2 cups pecans
  • 1 1/2 cups sugar
  • 5 lg eggs at room temp
  • 1 small carrot, peeled, finely grated
  • 2/3 cup flour


  • Grease 9" x 13" baking dish/pan. Line with sheet of parchment paper, and grease parchment paper.
  • Saving 1 cup aside, grind 2 1/2 cups pecans in food processor to a medium fine texture and set aside.
  • Put remaining butter and sugar into a bowl and beat with a wooden spoon until creamy.
  • Beat in eggs, one at a time, then stir in ground pecans and carrots.
  • Gradually sift in flour, stirring briskly at first, then beating until batter is well combined. Evenly spread the batter in the prepared pan (should be a depth of about 1/2"). Scatter remaining pecans over the top.
  • Bake cakes until a toothpick inserted comes out clean, about 35 to 40 minutes.
  • Let cakes cool in the pan. Loosen edges, cut in pieces and invert or remove from pan.

Categories: Cake  Dessert 
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