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Carrot and pecan cake recipe

Carrot and pecan cake recipe

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  • Dish type
  • Cake
  • Vegetable cakes
  • Carrot cake

The best carrot cake recipe ever! I make this for my family and friends who love it. I made one last week for Father's Day and my husband and sons said it was the best cake I had ever made. Give it a try and you will love it too.

Yorkshire, England, UK

3 people made this

IngredientsServes: 10

  • For the cake
  • 340g (12 oz) carrots, finely grated
  • 60g (2 oz) pecans (smashed with a rolling pin in a plastic bag)
  • 110g (4 oz) self raising wholemeal flour
  • 110g (4 oz) plain wholemeal flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon bicarbonate of soda
  • 225ml (8 fl oz) vegetable oil
  • 170g (6 oz) soft brown sugar
  • 4 eggs
  • 2 tablespoons golden syrup
  • For the cream cheese icing
  • 60g (2 oz) butter
  • 2 (280g) tubs cream cheese
  • 90g (3 oz) icing sugar
  • 1/2 teaspoon lemon extract or a few drops lemon oil

MethodPrep:35min ›Cook:1hr ›Extra time:2hr cooling › Ready in:3hr35min

    For the cake:

  1. Preheat the oven to 170 C / 150 C fan / Gas 3. Grease two 23cm (9 in) cake tins and line with baking parchment.
  2. You will need 3 bowls: put the grated carrots and pecans in bowl 1. Put the flour (sieved) the cinnamon, ginger, nutmeg and bicarb in bowl 2. Whisk together the veg oil, sugar, eggs and golden syrup in bowl 3.
  3. Add bowl 2 to bowl 3, then whisk again. Then fold in bowl 1 - the carrots and pecans.
  4. Divide the mixture evenly between the two prepared tins. This helps the mixture cook quicker.
  5. Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven and allow the cake to cool completely on a cooling rack before icing, about 2 hours.
  6. For the cream cheese icing:

  7. Soften the butter slightly. Combine all the ingredients in a bowl and whisk - if it looks too runny just put it in the fridge, don't be tempted to add more icing sugar as this will actually make it more runny.
  8. To decorate the cake, place the bottom cake layer onto a serving plate. Spread some icing on top and sandwich the two cakes together. Smooth the remaining icing all over the sides and top. If you can manage it use a nozzle and pipe some flowers or swirls on the top. Decorate with chocolate carrots (bought from the supermarket) or make your own carrots from orange and green fondant. Add on a message if you want to (mine was for Father's Day) then enjoy!


If you want to keep your cake simple you can add lemon zest to the top or save some pecans and add them to the top. Some carrot cakes also have sultanas or dried fruit in, I prefer it without this but just add a handful if you like them.


The spices listed in the ingredients are optional - so if you don't like the strong flavour of cinnamon and nutmeg just use one teaspoon of mixed spices.

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How to Prepare Perfect Carrot Cake Recipe Paula Deen

Carrot Cake Recipe Paula Deen. For the cake: Mix together the flour, cinnamon and sugar in a large bowl. In a medium bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg.

Paula Deen's Carrot Cake Recipe | Carrot cake recipe food network, Carrot cake recipe homemade . (Matilda Jensen) See more ideas about cupcake cakes, cake recipes, dessert recipes. Line baking sheets with parchment paper. Mix icing ingredients together and spread on cooled cake.

Invert cake onto a wire rack, and let cool completely.

In a large bowl, beat the cream cheese until smooth.

Another Paula Deen Recipe For A Special Birthday Celebration: Grandma Hiers' Carrot Cake | Paula .

Carrot cake cupcakes with cream cheese frosting and toasted coconut. Paula Dean's recipe. Yummy .

World's Best Carrot Cake in 2020 | Homemade carrot cake, Carrot cake recipe

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Sign up to receive weekly recipes from the Queen of Southern Cooking. In a medium bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg. For the cake: Mix together the flour, cinnamon and sugar in a large bowl.

Using a hand mixer, blend until combined. Mix all cake ingredients together with a spoon. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy.

Beat in the apple butter and oil just until blended. Ethnic Foods Carrot Cake Recipes Paula Deen - Quick and Easy Recipes for breakfast, lunch and dinner. Sign up to receive weekly recipes from the Queen of Southern Cooking.

Sign up to receive weekly recipes from the Queen of Southern Cooking. Using a hand mixer, blend until combined. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves.

Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Gradually add to oil mixture, beating until combined. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.

Using a hand mixer, blend until combined. Carrot Cake Recipe - Cooking with Paula Deen. Add carrots and pecans, if using.

See our top-rated recipes for Grandma Hiers' Carrot Cake (Paula Dean). In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt. Add eggs, one at a time, beating well after each addition.

Carrot Cake Recipe - Cooking with Paula Deen. Cereal, Grains, Rice, Pasta and Noodles. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy.

In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt. Add carrots and pecans, if using. Sign Up For Paula's Newsletter Submit.

Stir in grated carrot spoon batter into prepared pans. Get full Paula Deens The Best Ever Carrot Cake Cupcakes Recipe ingredients, how-to directions, calories and nutrition review. In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt.

Recipe: Carrot and Pecan Cake

Carrot and Pecan Cake with Classic Cream Cheese Frosting from "Dessert Person" by Claire Saffitz.

1 ½ cups pecan pieces (walnut may be substituted)

1 pound carrots (about 5 large), peeled and coarsely grated (about 3 cups)

1 cup buttermilk, at room temperature

1 tablespoon finely grated fresh ginger

2 teaspoons vanilla extract

2 ½ teaspoons ground cinnamon

2 teaspoons baking powder

2 teaspoons Diamond Crystal kosher salt

4 large eggs, at room temperature

¾ cup packed dark-brown sugar

1 cup neutral oil (such as vegetable or grapeseed)

Classic cream cheese frosting (recipe follows)

Instructions: Arrange two oven racks in the upper and lower thirds of the oven and preheat oven to 350 degrees. Scatter the pecans on a small rimmed baking sheet and bake on the lower rack, shaking halfway through, until nuts are deep golden brown and very fragrant, 8 to 10 minutes. Remove and set aside to cool.

Prepare three 8-inch cake pans by lightly brushing bottoms and sides with oil and line bottoms with parchment paper, smoothing to eliminate air bubbles. Set aside.

Mix the wet ingredients in a medium bowl, stirring together the carrots, buttermilk, fresh ginger and vanilla. Set aside.

Place about 2/3 pecans in resealable plastic bag and use rolling pin to crush into smaller pieces. Set aside. Place remaining 1/3 of nuts in same bag and beat thoroughly with rolling pin to finely crush nuts into a coarse meal. Transfer to a medium bowl.

To the medium bowl with nut meal, add flour, cinnamon, baking powder, salt, baking soda, ground ginger and cloves and whisk to combine. Set aside.

In a stand mixer fitted with the whisk attachment, combine the eggs and granulated and brown sugars. Beat first on medium-low to break up the eggs, then increase to medium-high and beat until the mixture falls off the whisk and back into the bowl in a slowly dissolving ribbon, about 4 minutes.

With the mixer on medium-high, very slowly stream in the oil until the mixture is smooth and emulsified.

Replace the whisk with the paddle attachment. Add about 1/3 of the flour mixture and mix on low speed until flour has almost disappeared. Scrape in half of the carrot mixture, mixing well until incorporated, then add the remaining flour in 2 additions, alternating with the remaining carrot mixture. When the last traces of flour disappear, stop the mixer and remove the bowl. Use a spatula to scrape down sides and fold the batter several times to make sure it&rsquos evenly mixed. Then fold in the pecan pieces.

Divide the batter among the three prepared cake pans. Transfer pans to the oven, placing two on the upper rack and one on the lower (stagger pans so the pan below doesn&rsquot have another directly above it). Bake until cakes are springy to the touch in the center and a cake tester inserted into the centers comes out clean, 25 to 30 minutes, switching and rotating pans front to back after 20 minutes.

Remove the cakes from the oven and let cool completely in the pans. Use a small offset spatula or paring knife to cut around the sides. Transfer to a wire rack and peel off the parchment paper. Reinvert to another rack, cutting board or plate.

Stack and frost the cake. Place a single cake layer upside down on a cake round, serving plate or cake stand. Using a small offset spatula, spread about 1 cup of the frosting across the surface. Place another upside-down layer on top, centering it and pressing gently to level, then repeat with another 1 cup frosting. Place the third layer upside down on top and press gently. Cover the top and sides of the entire cake with another 1 ½ cups frosting in a very thin, even layer for a crumb coat. Refrigerate until frosting has hardened, about 10 to 15 minutes, then cover entire cake with a generous layer of frosting. Refrigerate until frosting is set, 10 to 15 minutes.


2 sticks unsalted butter, at room temperature

1 pound full-fat cream cheese, at room temperature

Generous pinch of kosher salt

1 pound powdered sugar (about 3 ½ cups), sifted if lumpy

Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract

Instructions: In a stand mixer fitted with paddle attachment, beat the butter and cream cheese on medium-high, scraping down the sides of the bowl occasionally, until the mixture is completely smooth. Turn off the mixer, add the salt and all of the powdered sugar, and cover the bowl with a clean kitchen towel (to shield you from powdered sugar). Pulse the mixer on low several times to incorporate the sugar, then remove the towel and beat frosting on medium-high, scraping down the sides once or twice, until frosting is light, thick and very smooth, about 1 minute. Beat in the vanilla. The frosting is now ready to use. Makes about 4 ½ cups frosting.

Carrot and pecan cake recipe - Recipes

So, how was everyone’s weekend!? How excited are we that it’s Monday?! I for one am not excited that it is Monday, but I am super excited to share this easy and moist carrot cake with you! It is everything you crave in a carrot cake, with a little bit of crunch and a whole lot of sweetness. I know it’s true that many find carrot cake a very grandmotherly kind of cake, but it is by far one of my favorites. Not only is this recipe super duper easy, but it is ready in under an hour. It really is the best of the best!

So, about our weekend: we had a great one actually. Zach, being the boy that he is, got himself a tap system for tapping beer. Oh, boys. I love beer. We all should know this by now, but one thing is for sure, I do not like kegerators.

Well, let’s backtrack a second. I don’t MIND a kegerator, but I do mind it sitting in my kitchen. Therefore it is is the basement, and this, I can deal with. We want to eventually have some kind of “bar” in the basement, but that will be down the road … a long, long way down the road, since our living room still doesn’t have drapes and our kitchen still doesn’t have a backsplash. Priorities.

This is how we spent our Friday night (Halloween): with food from a local BBQ joint, TV and beer freshly poured from a brand new keg.

Let’s just say that he was like a kid in a candy store.

Sunday was the big day this weekend, and this is when I whipped up this easy and moist carrot cake. We had a mock Thanksgiving. If you are wondering why we put ourselves through the torture of preparing Thanksgiving on our own TWICE, well there are a couple of reasons! First of all, you guys! I have been slacking lately. I didn’t want to even think about Thanksgiving recipes until Halloween passed, and because I’m kind of an obsessive planner I like to have tried the meals first before I actually make the real deal! You know, so I can work out all of the kinks!

The day went pretty smoothly, except for some minor mishaps. I may have dropped an entire carton of eggs on the floor (every single one of them breaking). I knocked a whole container of chicken stock onto, you guessed it, the flour. I then dropped the first batch of my batter for this carrot cake all over my cleanly mopped, yup, floor. In my defense, the bottom of the springform pan fell out. What a disaster!

Someone should have told me NOT to mop before preparing this dinner.

Other than these mini ordeals, everything went great. I have a whole gaggle of Thanksgiving-inspired recipes ready to hit the internet waves, and I’m pretty darn excited about it.

*Note* Not to sure why I’ve decided to start using the word “gaggle.” *End Note*

The cake is pretty self-explanatory. I’ve mentioned before that I have a very difficult time baking cakes at altitude. I’m not sure why I can not grasp this skill. I mean I’ve lived here for quite a few years now! I never have any problems with this moist carrot cake though. It comes out perfectly each and every time. The recipe is below, so check it out, and make it for Thanksgiving. It’s what all of the cool kids are doing.


  • 4 cups (1 L) grated carrot
  • 3/4 cup (175 mL) golden raisins
  • 1/3 cup (75 mL) bourbon, rum or orange juice
  • 2 cups (500 mL) coarsely chopped pecans or almonds
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1 1/2 tsp (7 mL) cinnamon
  • 1 tsp (5 mL) nutmeg
  • 1/2 tsp (2 mL) allspice
  • 1 cup (250 mL) vegetable oil
  • 1 1/2 cups (375 mL) brown sugar
  • 4 eggs
  • 2 tsp (10 mL) vanilla
  • 2 pkgs (250 g each) regular cream cheese, at room temperature
  • 3/4 cup (175 mL) butter, at room temperature
  • 2 tbsp (25 mL) bourbon, rum or orange juice
  • 1 tsp (5 mL) vanilla
  • 2 1/2 cups (625 mL) sifted icing sugar
  • Whole pecan halves

If you’re looking for an easy, delicious Easter cake, this Pineapple Pecan Carrot Cake is everything you’d hope for.

It’s time for grocery carts everywhere to start glowing orange as we celebrate this most wonderful time of the year — Carrot Cake Season!

I’m pretty sure that I’d be best buds with Bugs Bunny, because I get a little too excited about carrots and I believe that I would even persuade him to try this cake since this Pineapple Pecan Carrot Cake is everything you’d hope for in a carrot cake. Moist, flavorful and not greasy, which is a risk when it comes to carrot cakes as they typically call for oil.

I have to confess, “pure” carrot cake is OK, but I much prefer one with the tangy-sweet bite of pineapple, crunch from pecans and coconut in the cake.
For such a dense cake, having a bit of soft crunch in the cake makes a real difference. Though I neglected to add raisins to the cake, I actually think I’d do so next time. I love how raisins morph into soft, moist little pillows of sweetness….
There is plenty of frosting. Because it’s everyone’s favorite part, right??
(PS I beat frosting until it’s nice and fluffy which creates even more volume).

Pineapple Pecan Carrot Cake

This recipe is made using a 9 x 13 rectangle baking dish but it can also be made as a cake with a filling and frosting on the sides. I’ve made it both ways, but prefer it in rectangle single layer form like this because the cake is moist, it doesn’t need a filling.
Plus, it is easy to cut into 16 generous pieces – harder to cut a round cake into 16 pieces!

How to Make Pineapple Pecan Carrot Cake

To make Pineapple Pecan Carrot Cake, you’ll start by mixing up your dry ingredients.
One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour. I also really love some spice in my carrot cake so I use some ground cinnamon. However, if you love more flavor feel free to mix some ginger, and nutmeg.

For the wet ingredients, you’ll be using some oil, eggs, vanilla and white sugar. The amount of oil in this recipe adds the perfect amount of moisture, so you end up with a moist cake that isn’t oily.

And of course, you’ll also be mixing in some grated carrots. I don’t like to skimp on the carrots when it comes to this recipe, so I use 2 cups of grated carrots.
I have to confess, “pure” carrot cake is OK, but I much prefer one with the tangy-sweet bite of pineapple, crunch from pecans and coconut in the cake.
For such a dense cake, having a bit of soft crunch in the cake makes a real difference.
However, if you prefer “pure” carrot cake fell free to leave them out because I know that not everyone is a fan of them.

Claire Saffitz Makes Carrot and Pecan Cake | Dessert Person

Claire Saffitz makes carrot and pecan cake from her cookbook, Dessert Person. Claire’s interpretation of a classic carrot cake makes a celebration out of any occasion. This version has lots of well toasted pecans and a brown butter cream cheese frosting that is not to be missed under any circumstances. Watch Claire as she demonstrates how to achieve even, light layers and then assemble them into a cake that’s equal parts, impressive, satisfying, and delicious. Remember, as Julia Child said: “A party without cake is just a meeting!”

#ClaireSaffitz #DessertPerson #CarrotCake

Special Equipment:
Stand mixer
Three 8-inch cake pans

1 1/2 cups pecan or walnut pieces and/or halves (5.3 oz/ 150g)
Neutral oil for the pans
1 pound (454g) carrots (about 5 large), coarsely grated (about 3 cups)
1 cup buttermilk, (8.5 oz / 240g), at room temperature
1 tablespoon finely grated fresh ginger
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour (11.4 oz /325g)
2 1/2 teaspoons ground cinnamon
2 teaspoons baking powder (0.28 oz/ 8g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6 g)
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs (7 oz / 200g), at room temperature
3/4 cup granulated sugar (5.3 oz / 150g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
1 cup neutral oil, such as vegetable or grapeseed (8 oz / 226g)
Classic Cream Cheese Frosting, Brown Butter Variation

Video Breakdown:
0:00 Start
0:07 Intro to Carrot and Pecan Cake
0:34 Show Intro / Animation
0:53 Carrot and Pecan Cake Recipe
1:53 Special Equipment / Ingredients
2:54 Toast Pecans
3:16 Mix The Wet Ingredients
6:27 Mix Dry Ingredient & Make Batter
11:46 Brown Butter Cream Cheese Frosting
13:48 Felix Cameo
18:23 Frost The Cake
23:12 Taste/Wrap

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For Other Penguin Random House Books:

Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

How to Make the Best Carrot Cake

Of all the cakes I make, none are requested as often as carrot. Mom prefers white cake, and my brother is partial to yellow, but when I factor in the habits of my friends and extended family, as well as all the requests for special-occasion cakes that I had to field in my restaurant days, carrot has always been number one.

Maybe it's all the cozy autumnal spices and crunchy pecans, or perhaps the tangy layer of cream cheese buttercream—whatever the reason, carrot cake always seems to be a welcome guest at birthday parties and events of all kinds. For that reason, I make mine in three stately layers to ensure that it's grand enough for any celebration and that there's always enough to go around.

Unlike many other recipes, mine makes use of brown butter instead of oil, a simple swap that layers in some toasty toffee flavors while keeping the cake as moist and rich as those made with oil. To play off the nutty flavors of brown butter and toasted pecans, I also cut the all-purpose flour with a bit of whole wheat.

It adds a comforting, graham cracker–like vibe that pairs nicely with spices and carrots alike. Even better, the bran in whole wheat flour gives it a high capacity for moisture absorption that keeps the cake fluffy and tender, despite the high volume of carrots—like most vegetables, carrots are mostly water, which is why so many carrot cakes can seem dense and wet. It has such a nice effect that I used to make carrot cake with 100% whole wheat flour, but over time I started scaling back, so its hearty flavor wouldn't overpower the earthy sweetness of the carrots.

Speaking of which, the volume of shredded carrots will vary considerably depending on the grater style and the degree to which those shreds will compact in a measuring cup, so this recipe benefits from the precision of a kitchen scale even more so than typical cakes.

Shredding carrots is a bit of a pain, but it's a chore that can be done up to a week in advance just transfer the shredded carrots to an airtight container and refrigerate until needed. It's a great way to break up the recipe into bite-size chunks that can be knocked out in the days leading up to a party, so the cake can be baked and assembled with minimal fuss.

Due to the density of the ingredients involved, my carrot cake uses a foundation of whipped eggs and sugar to help lighten things up. I start by combining the sugar (both brown and white), spices, eggs, and vanilla in a mixing bowl, then whip it on a stand mixer until the mixture is thick and pale. On a KitchenAid Pro, my stand mixer of choice, this takes about eight minutes, but it's more important to pay attention to the visual cues. Just check out the before-and-after pics that make up the first two images of this collage—when the foamed eggs are ready, they'll be thick, foamy, and pale.

Keep mixing as you drizzle in the warm brown butter (including all the brown bits at the bottom), then add the all-purpose and whole wheat flours all at once. Once they're incorporated, shut off the mixer to gently fold in the shredded carrots and toasted pecans by hand.

The batter will seem super chunky—more carrots and pecans than cake—but that'll all change in the oven. At this stage, what's important is to make sure the batter is well mixed from the bottom up before it's portioned out into layers (more info on my cake pan recommendations here). After baking, the cakes will be golden brown and firm to the touch (though your fingers will leave a light impression in the puffy crust).

As with my other cakes, I prefer to cool carrot cake in the pan, then level with a serrated knife for neatly stacked layers that can then be filled and frosted with cream cheese buttercream.

Unlike the quick and easy cream cheese frosting I developed as a low-effort topping for my single-layer blackberry cake, the cream cheese frosting in my cookbook, BraveTart: Iconic American Desserts, is a full-fledged buttercream, giving it the sort of stability and structure required for a celebratory layer cake (namely, the ability to hold fine detail for piping decorative borders, and a firmer set to aid in transportation).

Due to its butter content, this style of cream cheese frosting behaves much like a Swiss buttercream, and can be used the same way for crumb-coating and decoration.

Since I'm almost always making carrot cake for a festive event, I finish it with an extra-festive touch: carrot roses. Not the sort made from marzipan or frosting, but actual carrots. Plain supermarket carrots will do just fine, but the roses will be all the more colorful if the carrots are, too.

The process is super simple. Peel the carrots to remove the rough outer skin, then use firm pressure with the vegetable peeler to carve out as many thick strips of carrot as you can manage.

I lightly poach the carrot strips in simple syrup to make them pliable and glossy, then drain them and twist them round and round to make a sort of abstract rose. (As a bonus, the leftover simple syrup takes on nothing more than a mild earthiness from the carrots, so it can be saved for use in cocktails and such.)

While they may not look like much individually, when the carrot roses join forces on the top of a cake, they become much more than the sum of their parts.

It's a unique touch for a celebratory cake, but certainly not a requirement. With loads of brown butter, pecans, and spices, plus an ample dose of cream cheese buttercream, this carrot cake will make any occasion special—with or without a bouquet of roses.


Preheat the oven to 350°F. Butter a 13x9-inch baking pan.

Combine the eggs, oil, maple syrup, brown sugar, sour cream, lemon juice, orange zest, and extracts in a large bowl. Using an electric mixer, beat on medium-high speed for 1 minute.

Sift the flour, baking powder, salt, spices, and baking soda into a separate bowl.

Put the pecans into a food processor and pulse until chopped fine. Add to the flour mixture, mix, and make a well.

Pour the egg mixture into the well and stir with a wooden spoon until evenly combined. Add the carrots and raisins and stir until mixed. Scrape the batter into the prepared pan.

Bake on the center oven rack for 30 to 35 minutes, or until the top springs back when touched and a toothpick inserted into the center comes out clean.