Carrot Cake with Cream Cheese Frosting

Ingredients

Carrot Cake

• 2 cups chopped pecans (1 cup for cake, 1 cup for garnish)

• 1 1/2 cups packed light or dark brown sugar

• 1/2 cup granulated sugar

• 1 cup vegetable oil

• 4 large eggs

• 3/4 cup smooth unsweetened applesauce

• 1 teaspoon pure 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

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 2 cups grated carrots (about 4 large)

Cream Cheese Frosting

• 16 ounces full-fat brick cream cheese, softened to room temperature

• 1/2 cup unsalted butter, softened to room temperature

• 4 cups confectioners’ sugar

• 1 1/2 teaspoons pure vanilla extract

• pinch of salt, to taste

Instructions

Carrot Cake

1. Preheat the oven to 350°F. Grease two or three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.

2. Toast the pecans lightly, and set aside.

3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain.

4. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together.

5. Combine the wet and dry ingredients ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans (the rest are for garnish).

6. Pour the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through.

7. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Frosting

1. In a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.

2. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.

3. Assemble and frost.

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Modified from https://sallysbakingaddiction.com/my-favorite-carrot-cake-recipe/#tasty-recipes-69458