Best Carrot Cake (Print Version)

# Ingredients:

→ Cake

01 - 2 cups chopped pecans
02 - 1 1/2 cups packed brown sugar
03 - 1/2 cup granulated sugar
04 - 1 cup vegetable oil
05 - 4 large eggs
06 - 3/4 cup unsweetened applesauce
07 - 1 tsp vanilla extract
08 - 2 1/2 cups all-purpose flour
09 - 2 tsp baking powder
10 - 1 tsp baking soda
11 - 1/2 tsp salt
12 - 1 1/2 tsp ground cinnamon
13 - 1 tsp ground ginger
14 - 1/4 tsp ground nutmeg
15 - 1/4 tsp ground cloves
16 - 2 cups grated carrots

→ Cream Cheese Frosting

17 - 16 oz full-fat cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 4 cups confectioners’ sugar
20 - 1 1/2 tsp vanilla extract
21 - Pinch of salt

# Instructions:

01 - Preheat oven to 300°F. Spread pecans on a lined baking sheet, toast 7-8 minutes, cool 10-15 minutes.
02 - Raise oven to 350°F. Grease and line two or three 9-inch cake pans with parchment.
03 - Whisk brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla in a large bowl until smooth.
04 - Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in another bowl.
05 - Pour wet into dry, fold until just mixed. Fold in carrots and 1 cup pecans.
06 - Divide batter into pans. Bake 20-24 minutes for three pans, 30-35 for two, until toothpick is clean. Cool completely.
07 - Beat cream cheese and butter 2 minutes, add sugar, vanilla, and salt, beat 3 minutes until creamy.
08 - Level cakes, layer with frosting between and over all, decorate with remaining pecans. Chill 15-20 minutes before slicing.

# Notes:

01 - Grate fresh carrots—pre-shredded are too dry.
02 - Swap pecans with walnuts or skip nuts.
03 - Freeze layers or frosted cake up to 3 months.

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