My Favorite Carrot Cake

sallysbakingaddiction.com

Lori Trask-Deters

2 cups ( 260g) chopped pecans ( 1 cup for cake, 1 cup for garnish. Nuts are optional.)*

1 and ½ cups ( 300g) packed light or dark brown sugar

½ cup ( 100g) granulated sugar

1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*

4 large eggs

¾ cup ( 133g) smooth unsweetened applesauce

1 teaspoon pure vanilla extract

2 and ½ cups ( 312g) all-purpose flour ( spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 and ½ teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

2 cups ( 260g) grated carrots (about 4 large)

subheading: Cream Cheese Frosting:

16 ounces ( 452g) full-fat brick cream cheese, softened to room temperature

½ cup ( 8 Tbsp; 113g) unsalted butter, softened to room temperature

4 cups ( 480g) confectioners’ sugar

1 and ½ teaspoons pure vanilla extract

pinch of salt, to taste

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