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Lemon Cake

Spiced Pear Carrot Cake


For the Cake

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon fine sea salt

  • 1 ½ teaspoons ground cinnamon

  • 1 ¼ cups vegetable oil

  • 1 cup granulated sugar

  • 1/2 cup lightly packed brown sugar

  • 2 tbsp Spiced Pear Paste

  • 1 teaspoon vanilla extract

  • 4 large eggs, at room temperature

  • 5 to 6 grated peeled carrots

  • 1 cup coarsely chopped pecans

For the Frosting

  • 225 grams cream cheese, at room temperature

  • 1 ¼ cups icing sugar

  • 1/3 cup cold heavy whipping cream


  • Heat the oven to 180 degrees.

  • Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.

  • In a separate bowl, whisk the oil, granulated sugar, brown sugar, Spiced Pear Paste, and vanilla.

  • Add the eggs, one at a time, whisking after each one.

  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.

  • Stir in the carrots and nuts

  • Pour the cake batter into the pans.

  • Bake until the top of the cake is springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

  • Cool cake in the pan for 15 minutes, then carefully turn the cake out onto a cooling rack. Remove the parchment paper and cool completely.

  • To make the frosting, in a large bowl, beat the cream cheese creamy.

  • Beat in the icing sugar, a 1/4 cup at a time, until fluffy.

  • Pour in the whipping cream and Spiced Pear Paste. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.

  • When the cake is completely cool, frost the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Serve and enjoy!

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