Recipe Index

Ingredients

• 2 cups chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional.)*
• 1 and 1/2 cups packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 cup vegetable oil or canola oil (or melted coconut oil)*
• 4 large eggs
• 3/4 cup smooth unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 2 and 1/2 cups 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 grated carrots (about 4 large)
• 16 ounces full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 4 oz) unsalted butter, softened to room temperature
• 4 cups confectioners' sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste

Method

1. Heat the oven to 300°F, toast the pecans on a lined tray for 7 to 8 minutes, and cool.
2. Raise the oven to 350°F and grease and line two or three 9-inch cake pans.
3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce and vanilla in a large bowl.
4. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves separately, then fold the dry mix into the wet.
5. Fold in the carrots and 1 cup of the pecans, divide between the pans, and bake 20 to 24 minutes for three pans or 30 to 35 minutes for two, until a tester comes out clean.
6. Cool the layers completely.
7. Beat the cream cheese and butter until smooth, add the confectioners' sugar, vanilla and salt, and beat until creamy.
8. Stack and frost the layers, press the remaining pecans around the sides and top, and chill at least 15 to 20 minutes before slicing.

Total: 3 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data