Oreo Carrot Cake with Cream Cheese Frosting and Pecans: A Flavorful Guide

If you’re someone who loves to experiment and bring together exciting new flavors in the kitchen, this Oreo carrot cake with cream cheese frosting and pecans recipe is for you. Whether you’re a baking novice or a seasoned baker, we highly recommend you try out this delicious cake. The carrot cake is a rustic and homely cake with a strong flavor, a classic in itself. And we’re encouraging you to play around with that by adding Oreos to the mix. Then top it with a simple cream cheese frosting. But we’ve also added pecans, adding more dimension to the cake.

Carrot cakes are moist and spiced, balanced out by the sweetness of the frosting. But this version elevates the simple dessert to an attention grabbing star. The chocolate of the Oreos combines easily with the carroty taste and is a delightful surprise with each bite. The pecans are nutty and offer a nice crunch to the cake. And the cream cheese frosting is smooth, sweet and delectable. It contrasts nicely with the crunch of the pecans and the crumble of the Oreos. It balances out the different types of sweetness of the cake and Oreos.

The cake can be served at parties, gatherings or simply as a treat on a Sunday afternoon. So whether you’re baking just for yourself or to serve up to loved ones, this simple recipe is worth trying out. Here’s what you need:

Ingredients

For the cake batter:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 2 large eggs
• ½ cup vegetable oil (or melted butter for more richness)
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 ½ cups finely grated carrots (about 2 medium carrots)
• ½ cup crushed Oreo cookies (around 6-8 cookies)
• ¼ cup crushed pecans (toasted for extra flavor)
• Optional: 2 tbsp milk, if batter feels too thick

For the cream cheese frosting:

• 1 block (200g) cream cheese, softened
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 ½ cups powdered sugar (sifted)
• Pinch of salt

For garnish:

• Extra Oreo crumbs
• Whole or chopped pecans

Method:

1. Preheat the oven to 350F or 175C.
2. Grease and line a cake pan or loaf tin. Set
3. In a bowl, add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Sift in the flour to ensure there are no clumps and everything mixes in evenly. Give the ingredients a good mix and set aside.
4. In another bowl, add the eggs with brown sugar and granulated sugar. Use a handheld mixer or a stand mixer and beat until light and frothy.
5. Add oil and vanilla and mix that in. Then stir in the grated carrots.
6. Now fold the wet ingredients into the dry mixture, adding a little bit at a time, and mixing thoroughly before adding more of the wet ingredients. In this way, little by little, combine them completely.
   
7. Then gently stir in the Oreo crumbs and pecans. The batter will be thick and textured. If it feels too dry, add a tablespoon or two of milk.
8. Pour the batter into the prepared pan and smooth out the top using the back of a spoon. Bake for about 35 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out clean.
9. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. In the meantime, make the frosting. In a bowl, add the cream cheese and butter and beat using a handheld mixer or stand mixer until smooth and creamy. Then add in the vanilla and a pinch of salt. Then slowly add in the powdered sugar, beating the whole time. The frosting should be soft and fluffy but still hold its shape.
11. Once the cake has cooled down, add the frosting to it. If the cake is still warm, the frosting will melt and become runny. So, ensure that the cake is cool. You can also store the frosting in the freezer for 10 minutes before you spread it over the cake. This will help maintain its structure.
12. Top with a generous sprinkle of Oreo crumbs, a handful of pecans, and maybe even a few whole cookies on the sides.
13. Serve the cake cool, with coffee or tea.