by Anne Carter
New Recipe
PREP TIME - 45 minutes COOK TIME - 1hour TOTAL TIME - 1 hours 45minutes CUISINE - American CALORIES - 578 kcal
– Mixing Bowls – Hand Whisk – Spoons – Cake Pans – Cooking spray
- 2 cups (260g) chopped pecans - 1 and 1/2 cups (300g) packed light or dark brown sugar - 1/2 cup (100g) granulated sugar - 1 cup (240ml) vegetable oil or canola oil - 4 large eggs
3/4 cup (133g) smooth unsweetened applesauce 1 teaspoon pure vanilla extract 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled) 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)
Cream Cheese Frosting: 16 ounces (452g) full-fat brick cream cheese. 1/2 cup (8 Tbsp; 113g) unsalted butter 4 cups (480g) confectioners’ sugar 1 and 1/2 teaspoons pure vanilla extract
1. Preheat oven to 300°F, toast chopped pecans on a baking sheet for 7-8 minutes, then cool. Grease and line 9-inch cake pans with parchment paper for easy release. 2. Whisk together brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until smooth.
3. In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. 4. Fold wet ingredients into dry until just combined. Add carrots and 1 cup of toasted pecans.
5. Pour batter into pans. Bake at 350°F for 20-24 mins (three pans) or 30-35 mins (two pans). Test with a toothpick. 6. Cool cakes completely in pans on a wire rack before frosting. Beat cream cheese, butter, confectioners’ sugar, vanilla, and salt until creamy. Adjust consistency if needed.