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Carrot Pecan Cake


  • 1/4 cup Unsalted Butter (melted)
  • 1 tsp Lemon Extract
  • 1 pkg Cream Cheese (8 oz)
  • 1 Powdered Sugar (1 box)


Preheat oven to 325°. Grease and flour 2 cake pans or 1 bunt pan, set aside.

Mix sugar, oil, eggs. Add sifted dry ingredients. Mix until smooth, add pecans and grated carrots, blend gently. Pour batter into prepared pan(s). When using cake pans bake approximately 30 minutes. When using bunt pan bake approximately 40 minutes.

For the Icing:
The cream cheese should be at room temperature and allow the butter to cool slightly before adding.

In a small bowl sift powdered sugar and add cream cheese, melted butter and lemon extract – blend well. When caked has cooled drizzle over cake and serve.

Servings: 24

Carrot Pecan Cake


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Products Used in this Recipe

Flours & Meals
Triticale Flour

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Whole Wheat Pastry Flour

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Gluten Free
Baking Soda

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Gluten Free
Baking Powder

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Baking Aids
Sea Salt

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Baking Aids
Pecan Halves

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