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Scrumptious Cinnamon Pecan Carrot Cake


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The Gourmandize Team

This recipe takes our much-loved traditional favourite, Carrot Cake, adding cinnamon and pecan nuts to give it that extra something special.

Rate this recipe 2.6/5 (54 Votes)


  • 75g soft butter or margarine
  • 100g light muscovado sugar
  • 3 tbsp. low-fat natural yoghurt
  • 200g wholemeal self raising flour
  • 1 tsp baking powder
  • 2 eggs beaten
  • 75g pecan nuts
  • finely chopped
  • 175g carrots
  • finely grated
  • finely grated zest of 1 orange
  • 1 tsp ground cinnamon
  • Topping:
  • 125g soft cheese
  • 4 tbsp. icing sugar
  • grated zest of 1 lemon


servings 9
Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to gas mark 4. Grease a 20cm square cake tin with a little butter or margarine.

Step 2

Put the butter or margarine, sugar, yoghurt, flour, baking powder and eggs into a mixing bowl and beat together.

Then fold in 50g of the pecan nuts, the grated carrots, orange zest and cinnamon, mixing until the dough is smooth.

Step 3

Pour the mixture into the prepared tin and level the surface.

Bake in the centre of the oven for about 30 - 40 mins.

Step 4

For the Icing:

Beat the soft cheese with icing sugar and the lemon zest until light and fluffy.

Step 5

When the cake is cool, spread with the topping and sprinkle over with the remaining pecan nuts.

Cut into squares and serve.

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