Carrot, Pecan and Maple Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    895
based on 4 ratings

A quick carrot cake with a maple cream cheese frosting which is an impressive treat for friends and family to share - also great for using up excess carrots!

recipe updated 4 Jun. 2025

Ingredients

  • Orange icon
    Orange
    1
  • Carrot icon
    Carrot
    320 g
  • Pecans icon
    Pecans
    80 g
  • Plain flour icon
    Plain flour
    230 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    2 teaspoons
  • Mixed spice icon
    Mixed spice
    2 teaspoons
  • Salt icon
    Salt
    ¼ teaspoon
  • Bicarbonate of soda icon
    Bicarbonate of soda
    2 teaspoons
  • Full cream milk icon
    Full cream milk
    200 g
  • Vegetable oil icon
    Vegetable oil
    180 g
  • Egg icon
    Egg
    3
  • Orange juice icon
    Orange juice
    2 tablespoons
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Light brown sugar icon
    Light brown sugar
    280 g
  • Maple syrup icon
    Maple syrup
    3 tablespoons
  • Icing sugar icon
    Icing sugar
    600 g
  • Cream cheese icon
    Cream cheese
    270 g
  • Maple syrup icon
    Maple syrup
    80 g
  • Unsalted butter icon
    Unsalted butter
    135 g
  • Pecans icon
    Pecans
    as needed
  • Maple syrup icon
    Maple syrup
    as needed
  • Orange zest icon
    Orange zest
    as needed

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Bowl - large
  • kCook icon Serving plate
  • kCook icon Round pan - 20cm (8")

Step preview

  1. Making the dough:
  2. Preheat the oven - 180ºC
  3. Line clean tins with parchment paper
  4. Fit the Max Blade (or Knife Blade for CookEasy+)
  5. Add the ingredients into the appliance bowl, attach the lid without the filler cap
  6. Mix – 10 seconds, speed 4
  7. Then add the next ingredients
  8. Mix – 1 minute, speed 5
  9. Assemble the Direct Prep attachment with the coarse grating disc and turn it to position 1
  10. Grate the ingredients into the appliance bowl
  11. Then add pecans
  12. Mix – 30 seconds, speed 4
  13. Divide the batter between tins
  14. Bake – 30 minutes, 180ºC
  15. Remove form the oven and let cool in tins – 10 minutes
  16. Turn the cakes out onto a wire rack and let cool completely
  17. Making the icing:
  18. Clean the appliance bowl and fit the Stir Tool
  19. Add the ingredients into the appliance bowl, attach the lid without the filler cap
  20. Mix - 1 minute, speed 4
  21. Transfer the icing into a clean bowl
  22. Chill in the fridge – 30 minutes
  23. Place one sponge layer onto a serving plate
  24. Add on top half of the icing and spread evenly
  25. Place a second sponge on top
  26. Spread the remaining icing on top of the cake
  27. Decorate with pecans, orange zest and a drizzle of maple syrup
  28. Serve
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