Recipe Index

Ingredients

• 2 cups chopped pecans, divided
• 1 1/2 cups packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 cup vegetable oil, canola oil or melted coconut oil
• 4 large eggs
• 3/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 cups grated carrots (about 4 large)
• 16 ounces full-fat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 1/2 cups confectioners' sugar
• 1 tablespoon heavy cream or milk
• 1 1/2 teaspoons vanilla extract
• 1 pinch salt

Method

1. Preheat the oven to 300°F, spread the pecans on a parchment-lined baking sheet and toast for 7 to 8 minutes; set aside to cool.
2. Raise the oven temperature to 350°F and grease three 9-inch cake pans, lining the bottoms with parchment paper.
3. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves together in a large bowl.
4. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce and vanilla together in a second bowl until no lumps of brown sugar remain.
5. Fold the wet mixture into the dry mixture, then fold in the carrots and 1 cup of the toasted pecans.
6. Divide the batter among the pans and bake for 20 to 24 minutes, until a toothpick inserted in the center comes out clean; cool completely on a wire rack.
7. Beat the cream cheese and butter until smooth, then beat in the confectioners' sugar, cream, vanilla and salt until completely smooth.
8. Stack the layers with frosting between them, cover the outside with frosting, decorate with the remaining pecans and refrigerate for 15 to 20 minutes before serving.

Prep: 25 minutes · Cook: 30 minutes · Total: 3 hours 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data