Maple Pecan Carrot Cake

Recipe for Maple Pecan Carrot Cake
Becky Luigart-Stayner



4 large eggs, at room temperature
1 cup vegetable oil
1⁄2 cup maple syrup
1⁄2 cup packed light-brown sugar
1⁄2 cup sour cream or plain yogurt
1 tablespoon lemon juice
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1⁄2 teaspoon almond extract (optional)
2 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
1⁄2 teaspoon allspice
1⁄4 teaspoon baking soda
1-2⁄3 cups pecan halves or pieces
2 cups grated carrots
1 cup raisins


Preheat the oven to 350°F. Butter a 13x9-inch baking pan.

Combine the eggs, oil, maple syrup, brown sugar, sour cream, lemon juice, orange zest, and extracts in a large bowl. Using an electric mixer, beat on medium-high speed for 1 minute.

Sift the flour, baking powder, salt, spices, and baking soda into a separate bowl.

Put the pecans into a food processor and pulse until chopped fine. Add to the flour mixture, mix, and make a well.

Pour the egg mixture into the well and stir with a wooden spoon until evenly combined. Add the carrots and raisins and stir until mixed. Scrape the batter into the prepared pan.

Bake on the center oven rack for 30 to 35 minutes, or until the top springs back when touched and a toothpick inserted into the center comes out clean.

Transfer to a cooling rack to cool thoroughly.



Makes 12 or more servings.

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