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Pecan Carrot Cake

  • 1½ cups pecan pieces
  • 3 cups all-purpose flour; sifted
  • 3 teaspoons baking powder
  • 2 teaspoons sea salt
  • 2 cups brown sugar; firmly packed
  • 4 large eggs
  • 1 cup oil
  • 1½ teaspoons cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • 3 tablespoons milk
  • 3 cups carrots; grated
  1. Preheat oven to 350ºF.
  2. Finely chop ½ cup of the pecans. Grease 3 9-inch layer cake pans well. Sprinkle each with about 2½ tablespoon of the chopped pecans to coat. Set aside.
  3. Resift flour with baking powder and salt. Set aside.
  4. In a large mixing bowl, combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed.
  5. Add half of flour mixture; stir until well blended. Add milk, then remaining flour.
  6. Stir in carrots and chopped pecans. Divide batter evenly in pans.
  7. Bake in a preheated oven for 25 minutes or until toothpick inserted in center comes out clean.
  8. Let stand in pans on wire racks 10 minutes. Turn cakes out onto racks to cool.
  9. When cold, frost with a butter cream frosting. Decorate with pecan halves.
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