Carrot Cake
Ingredients
The cake
-
2
cups
chopped pecans
-
1½
cups
packed light or dark brown sugar
-
½
cup
granulated sugar
-
1
cup
vegetable oil or canola oil
-
4
large
eggs
-
¾
cup
smooth unsweetened applesauce
-
1
teaspoon
pure vanilla extract
-
2½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1½
teaspoons
ground cinnamon
-
1
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground cloves
-
2
cups
grated carrots
The frosting
-
16
ounces
full-fat brick cream cheese
-
½
cup
unsalted butter
-
4
cups
confectioners’ sugar
-
1½
teaspoons
pure vanilla extract
-
1
pinch
salt
Instructions
- Preheat the oven to 300°F (149°C) and toast the pecans for 7-8 minutes.
- Increase the oven temperature to 350°F (177°C) and prepare the cake pans with grease and parchment paper.
- Mix the wet ingredients in one bowl and the dry ingredients in another, then combine them.
- Fold in the grated carrots and 1 cup of toasted pecans.
- Pour the batter into the prepared pans and bake for 20-35 minutes depending on the number of layers.
- Cool the cakes completely before frosting.
- For the frosting, beat the cream cheese and butter until smooth, then add the sugar, vanilla, and salt.
- Assemble the cake by layering and frosting between the layers, then frost the top and sides.
- Refrigerate the cake for at least 15-20 minutes before slicing.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
300mg
Cholesterol
50mg
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