My Favorite Carrot Cake

• Vegetarian

• Produce

  • 2 cups Carrots
  • 1 tsp Ginger, ground

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 3 4 cup (133g smooth unsweetened applesauce1, smooth unsweetened

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 cups Brown sugar, packed light or dark
  • 1 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Vegetable or canola oil

• Nuts & Seeds

  • 1 cup 3 cups (390g diamond of california chopped pecans or pecan pieces

Found on sallysbakingaddiction.com

Description

Ingredients

• 3 cups (390g) Diamond of California chopped pecans or pecan pieces (1 cup for cake, 2 cups for garnish)
• 1 and 1/2 cups (300g) packed light or dark brown sugar (I prefer dark)
• 1/2 cup (100g) granulated sugar
• 1 cup (240ml) vegetable or canola oil
• 4 large eggs
• 3/4 cup (133g) smooth unsweetened applesauce1
• 1 teaspoon vanilla extract
• 2 and 1/2 cups (312g) all-purpose flour (measured correctly)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (260g) grated carrots (about 4 large)

Directions

• Preheat oven to 300°F (149°C) degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 8 minutes. Remove from the oven and allow to cool. Turn the oven up to 350°F (177°C). Spray two 9-inch cake pans* with nonstick spray. Set aside. In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together until combined and no brown sugar lumps remain. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Then, fold in the carrots and 1 cup of the toasted pecans. The rest of the pecans are used in step 6. Pour/spoon the batter evenly into the two cake pans. Bake for 30-35 minutes or until a toothpick inserted into the centers comes out clean. Allow the cakes to cool completely in the pans set on a wire rack. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 2 Tablespoons of cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 2 full minutes. Taste the frosting and add a pinch of salt if it is too sweet. Assemble and frost: First, using a large serrated knife, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Decorate the sides of the cake with the remaining toasted pecans. Slice and serve. Cover extras up tightly and store at room temperature or in the refrigerator for up to 4 days. Unfrosted cake remains fresh covered tightly at room temperature for 3-4 days. Store frosted cake in the refrigerator for up to 7 days and allow to come to room temperature before serving. Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.