Carrot Cake

 

2 cups (260g) chopped pecans

1 1/2 cups (300g) light brown sugar

1/2 cup (100g) sugar

1 cup (240ml) oil

4 eggs, at room temperature

3/4 cup (135g) unsweetened apple sauce

1 teaspoon vanilla extract

2 1/2 cups (312g) 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 (260g) grated carrots

1. preheat oven to 300°F (149°C). Spread pecans on a lined baking sheet and toast for 8 minutes. Allow to cool

2. turn oven heat to 350°F (177°C). Grease and line two 9" (20cm) cake pans

3. whisk sugars, oil, eggs, applesauce and vanilla together. In another bowl, mix flour, baking powder, baking soda, salt,  cinnamon, ginger, nutmeg, and cloves together. Mix the wet and the dry ingredients together. Fold in carrots and pecans

4. divide mixture evenly into prepared pans. Bake for 30-35 minutes. Cool on a wire rack

Cream Cheese Frosting

1/2 cup (115g) butter, at room temperature

4 cups (480g) confectioners sugar

1 1/2 teaspoons vanilla extract

pinch of salt

16 ounces (450g) cream cheese

1. in the bowl of a stand mixer with a paddle attachment, beat butter and sugar until smooth. Add vanilla and salt and continue mixing

2. add cream cheese until well incorporated. Add a little milk if frosting is too thick and more sugar if too thin