Ingredients
For the cake batter
320 gr all purpose flour
300 gr brown sugar
260 gr grated carrots (about 4 large carrots)
260 gr pecans
240 gr vegetable oil
180 gr unsweetened applesauce
100 gr white sugar
4 eggs
10 gr baking powder
5 gr ground cinnamon
5 gr baking soda
5 gr vanilla
3 gr ground cardamom
2 gr salt
1 gr ground nutmeg
For the frosting
480 gr powdered sugar
450 gr cream cheese, softened
113 gr unsalted butter, softened
5 gr vanilla
pinch of salt
Directions
Step 1
Preheat your oven temperature to 350F or 175C. Grease two 9-inch cake pans, line with parchment, and grease the parchment again.
Step 2
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg.
320 gr all purpose flour
10 gr baking powder
5 gr baking soda
2 gr salt
5 gr ground cinnamon
3 gr ground cardamom
1 gr ground nutmeg
Step 3
In another bowl, whisk together brown sugar, white sugar, oil, eggs, applesauce, and vanilla until smooth.
300 gr brown sugar
100 gr white sugar
240 gr vegetable oil
4 eggs
180 gr unsweetened applesauce
5 gr vanilla
Step 4
Pour the dry ingredients into the wet and fold together gently.
Step 5
Fold in grated carrots and half the amount of pecans.
260 gr grated carrots (about 4 large carrots)
130 pecans
Step 6
Divide the batter between the pans and bake for 30–35 minutes, until a toothpick comes out clean.
Step 7
Let the cakes cool completely in the pans on a wire rack.
Step 8
Moving to the frosting- beat cream cheese and butter together until smooth, about 2 minutes.
450 gr cream cheese, softened
113 gr unsalted butter, softened
Step 9
Add powdered sugar, vanilla, and a pinch of salt. Beat on low for 30 seconds, then on high for 3 minutes until creamy (adjust if needed: add more sugar if too thin, a splash of milk if too thick, or extra salt if too sweet).
480 gr powdered sugar
5 gr vanilla
pinch of salt
Step 10
Level the tops of the cakes if needed by slicing horizontally with a bread knife. Level the tops of the cakes if needed by slicing horizontally with a bread knife. Cut each cake in half horizontally to create 4 layers total. Use two long spatulas or bread knives to carefully lift and move the layers without breaking them.
Step 11
Add 1 tsp frosting on a stand or plate, add first layer of the cake spread frosting on top, and repeat with the other layers.
Step 12
Frost the top and sides, then decorate with the remaining pecans.
130 pecans
Step 13
Chill the cake for 15–20 minutes before slicing (can be saved in the fridge up to 7 days).
Step 14
YASSS!
