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 3 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 Oct 27, 2025

Ingredients

  • Orange icon
    Orange
    1
  • Carrot icon
    Carrot
    320 g
  • Pecans icon
    Pecans
    80 g
  • All purpose flour icon
    All purpose 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
  • Baking soda icon
    Baking soda
    2 teaspoons
  • Whole milk icon
    Whole 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
  • Unsalted butter icon
    Unsalted butter
    135 g
  • Maple syrup icon
    Maple syrup
    80 g
  • Pecans icon
    Pecans
    as needed
  • Orange zest icon
    Orange zest
    as needed
  • Maple syrup icon
    Maple syrup
    as needed

Tools

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

Step preview

  1. Making the dough:
  2. Preheat the oven - 180ºC
  3. Line clean tins with parchment paper
  4. Fit the K-Beater
  5. Add the ingredients into the appliance bowl
  6. Mix – 10 seconds, speed 2
  7. Then add the next ingredients
  8. Mix – 1 minute, speed 2
  9. Then add the next ingredients
  10. Mix – 30 seconds, speed 3
  11. Divide the batter between tins
  12. Bake – 30 minutes, 180ºC
  13. Remove from the oven and let cool in tins – 10 minutes
  14. Turn out the cakes onto a wire rack and let cool completely
  15. Making the icing:
  16. Clean the appliance bowl and fit the K-Beater
  17. Add the ingredients into the appliance bowl
  18. Mix – 30 seconds, speed Min
  19. Mix – 2 minutes, speed 3
  20. Transfer the icing into a clean bowl
  21. Chill in the fridge – 30 minutes
  22. Place one sponge layer onto a serving plate
  23. Add on top half of the icing and spread evenly
  24. Place a second sponge on top
  25. Spread the remaining icing on top of the cake
  26. Decorate with pecans, orange zest and a drizzle of maple syrup
  27. Serve
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