Carrot Cake

April 4, 2015


One things for certain, I haven’t had carrot cake in a very long time. And now, I sort of regret it. This carrot cake has it all. The sweet fresh taste of carrots, a tangy carrot drizzle, the robust aroma of cinnamon, and the cool of chopped mint that ties it all together. If you’ve long forgotten the carrot cake, forget no more.



Carrot Cake

 “A moist, aromatic, toasted pecan carrot cake with woody cinnamon accents

accompanied by a sweet carrot juice reduction.” 


Prep Time: 30 minutes                                        Total Time: 1 hour 10 minutes                           Makes: 3- (2x4" pans)  





  • 1 cup chopped pecans

  • 1 cup all-purpose flour                     

  • 1/2 tablespoons baking powder       

  • 1 teaspoon baking soda                     

  • 1/3 cup granulated sugar                 

  • 1/3 cup brown sugar

  • 1/4 teaspoon salt

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground nutmeg 

  • 1 teaspoon vanilla extract                 

  • 1/2 cup carrot juice                           

  • 1/3 safflower oil                                                                                   

  • 2 cups grated carrots


  1. Gather all ingredients and equipment.

  2. Toast pecans in a dry pan over medium high heat until lightly browned and gives off a toasted aroma, about 3 minutes.

  3. In a large mixing bowl, combine all dry ingredients and mix well. Add vanilla extract, carrot juice, safflower oil, grated carrots, and toasted pecans. Mix by hand and combine thoroughly.

  4. Lightly spray baking pans with cooking spray. Fill about ½ inch from the top and smack down on a firm surface to remove any air pockets. Bake at 375 degree’s Fahrenheit for about 35 minutes or until firm to the touch.

  5. Remove while hot by first running a knife around the edges on the cake and then by pressing inward slightly against the cake itself with the flat edge of the knife. Flip out onto a cooling wire rack situated inside a sheet tray.

  6. Pour glaze over top of the carrot cakes. Using a spatula spread the glaze over the sides.

  7. Allow the cakes to cool completely before slicing.

Lemon Glaze                                                              

2 tablespoons lemon juice                                                                                       
3/4 cup powdered sugar                                                                                  

  1. Whisk together lemon juice and confectioners sugar until completely dissolved. The glaze should be silky smooth and semi thick.

Carrot Juice Reduction    

1 cup carrot juice                                                                                      
1/4 cup orange juice                                                                                          
1 teaspoon granulated sugar                                                                                  

  1. In a medium saucepot, combine carrot juice, orange juice, and sugar. Bring to a boil then reduce to 1/4 cup on low heat. The reduced mixture should coat the back of a metal spoon.


  *Add raisins and chopped nuts for extra fun! 

Nutrition Information                                    %Daily Value       

  Serving Size: 1 Serving                                                                                                         *Based on a 2000 calorie diet 

Calories: 250                                      Added Sugars: 11g               Vitamin A                                                            37%

Total Fat:                                                                            15g               Vitamin B6                                                           7%

    Saturated Fat:                                                                1g               Vitamin B12                                                         0%

Cholesterol:                                                                    0mg               Vitamin C                                                             3%

Sodium:                                                                          173mg                Vitamin D                                                           0%

Potassium:                                                                     191mg                Iron                                                                       15%

Total Carbohydrates:                                                   28g               Calcium                                                                  7%

    Dietary Fiber:                                                               2g               Riboflavin                                                              8%

Protein:                                                                            3g                Folate                                                                   12%


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