Carrot Spiced Cake (Print Version)
# Ingredients:
→ Cake
01 -
3/4 cup unsweetened applesauce
02 -
2 cups grated carrots
03 -
1 cup vegetable oil
04 -
1 1/2 tsp ground cinnamon
05 -
1/4 tsp ground cloves
06 -
1/2 tsp salt
07 -
4 large eggs
08 -
2 1/2 cups all-purpose flour
09 -
1/2 cup granulated sugar
10 -
1 tsp vanilla extract
11 -
1 tsp ground ginger
12 -
2 cups chopped pecans
13 -
1 1/2 cups packed brown sugar
14 -
2 tsp baking powder
15 -
1 tsp baking soda
16 -
1/4 tsp ground nutmeg
→ Cream Cheese Frosting
17 -
4 cups confectioners’ sugar
18 -
Pinch of salt
19 -
1 1/2 tsp vanilla extract
20 -
1/2 cup unsalted butter, softened
21 -
16 oz full-fat cream cheese, softened
# Instructions:
01 -
Turn your oven to 300°F. Toss pecans onto a lined baking tray, heat for 7 to 8 minutes, then cool them for 10 to 15 minutes.
02 -
Crank the oven up to 350°F. Butter and line two or three 9-inch cake tins using parchment paper.
03 -
In a big bowl, whisk together the brown sugar, white sugar, oil, eggs, applesauce, and vanilla until smooth.
04 -
In a separate bowl, stir the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together.
05 -
Pour the wet mix into the dry ingredients and stir gently until almost combined. Mix in 1 cup of pecans and the shredded carrots.
06 -
Split the batter between the pans. For three pans, the bake time is 20-24 minutes. With two pans, go for 30-35 minutes, or until a toothpick comes out clean. Let it cool all the way.
07 -
Blend the cream cheese with butter for 2 minutes. Add the powdered sugar, vanilla, and salt, then whisk for another 3 minutes until it’s fluffy.
08 -
Trim the cakes to level them out. Layer the frosting in between and over the cakes. Sprinkle any leftover pecans for decoration. Chill for 15-20 minutes before you cut into it.
# Notes:
01 -
Use fresh carrots instead of store-bought shredded ones for better moisture.
02 -
Skip the nuts or use walnuts if you want something different.
03 -
The cake layers or frosted cake can stay frozen for up to 3 months.