Carrot Cake with a Kick

This recipe combines my love of spice cake with carrot cake! You may wish to add raisins to this, but I prefer it without. Raisins vs. No Raisins is a big debate in our family. Almost as bad as the East Coast/West Coast Rap Drama of the 90’s. Which side are you on?

Carrot Cake with a Kick
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  1. 2 1/2 cups of sugar
  2. 1 1/2 cups of canola oil
  3. 4 eggs, separated
  4. 5 Tbsp of hot water
  5. 2 1/2 cups of flour
  6. 1 1/2 tsp of baking powder
  7. 1/2 tsp of baking soda
  8. 1/4 tsp of salt
  9. 1 tsp of nutmeg
  10. 1 tsp of cinnamon
  11. 1 tsp of ground cloves
  12. 1 1/2 cup of grated carrots
  13. 1 cup of chopped pecans
  1. Beat the oil and sugar. Mix in the egg yolks then water. Combine dry ingredients in a separate bowl and then add slowly to the wet ingredients. Stir in carrots and pecans. Pour into a 9x13 greased and floured baking pan. Cook at 350 for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  2. Frost with Cream Cheese frosting.
  1. You can use 2 tsp of pumpkin pie spice instead of the cinnamon, nutmeg and cloves if you have that on hand.
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Fueled by coffee and wine. Wife to a doc, mom to three boys (one with Autism), a puppy and a tortoise. I knit, I get crafty, I tweet.

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