Favorite Carrot Cake (Print-Friendly Format)

Moist carrot cake with spiced pecans and creamy frosting.

# Required Ingredients:

→ Cake Base

01 - 2 cups (260g) chopped pecans, divided (1 cup for cake, 1 cup for garnish)
02 - 1 and 1/2 cups (300g) packed light or dark brown sugar
03 - 1/2 cup (100g) granulated sugar
04 - 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)
05 - 4 large eggs
06 - 3/4 cup (180g) smooth unsweetened applesauce
07 - 1 teaspoon pure vanilla extract
08 - 2 and 1/2 cups (312g) all-purpose flour (spooned and leveled)
09 - 2 teaspoons baking powder
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon salt
12 - 1 and 1/2 teaspoons ground cinnamon
13 - 1 teaspoon ground ginger
14 - 1/4 teaspoon ground nutmeg
15 - 1/4 teaspoon ground cloves
16 - 2 cups (260g) grated carrots (about 4 large)

→ Cream Cheese Frosting

17 - 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
18 - 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
19 - 4 cups (480g) confectioners’ sugar
20 - 1 and 1/2 teaspoons pure vanilla extract
21 - Pinch of salt, to taste

# How to Make It:

01 - Preheat oven to 300°F (149°C). Line a baking sheet with parchment paper or a silicone mat. Spread the chopped pecans onto the sheet and toast for 7-8 minutes. Allow to cool for 10-15 minutes.
02 - Turn oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line them with parchment paper rounds, and then grease the parchment paper.
03 - In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla extract until fully combined with no lumps.
04 - In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
05 - Pour wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon. Fold in the carrots and 1 cup of toasted pecans.
06 - Spoon batter evenly into cake pans. If using three pans, bake for 20-24 minutes. If using two pans, bake for 30-35 minutes. Test with a toothpick until it comes out clean. Allow cakes to cool completely in the pans on a wire rack.
07 - In a large bowl, beat the cream cheese and butter together on medium-high speed for 2 minutes until smooth. Add confectioners’ sugar, vanilla, and a pinch of salt. Beat on low for 30 seconds before increasing to high speed for 3 minutes until creamy.
08 - Level the tops of the cakes with a serrated knife. Place one layer on a turntable or serving plate, cover evenly with frosting, and repeat for subsequent layers. Frost the top and sides, then garnish with remaining pecans. Refrigerate for 15-20 minutes before slicing.
09 - Store leftover cake tightly covered in the refrigerator for up to 5 days.

# Additional Information:

01 - Toasting pecans enhances their flavor.
02 - Grate whole carrots at home for the best texture.
03 - Use full-fat brick cream cheese for optimal frosting consistency.
04 - Allow cake layers to fully cool before frosting to avoid melting.

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